Grape skin jam/spread

Made a bunch of "jam/jelly" out of grape skins. Filled 60 jars with different varieties. I call them spreads because I didn't add very much sugar and no pectin. I wanted it to keep the character of the grape variety. Some are sweeter than others, some a little tart but all are wonderful. I have a Syrah Spread, Merlot Spread, Malbec Spread, Cabernet Spread and a 306 Spread (merlot, malbec, and cabernet). The cabernet has lots of character, very strong flavors. The Syrah is the sweetest, the Malbec is very pleasing, and the Merlot is better if blended. The 306 blend is the best. I have a couple of other blends in my cooler right now - Syrah/Merlot and a Cabernet/Malbec, both are very good. I have a lot of skin that will make quite a bit of spread. You can find it on sale at the restaurant and this weekend at Cowan Vineyards during Thanksgiving in wine country.

Radio Interview

Was interviewed by KONA radio yesterday morning. They were interested in what I was doing with grape seed. I got a chance to talk about how I came up with the idea, that the various seeds do have a different flavor profile, and what creations I have come up with. So let's see if that creates a little curiosity and business.

I have been making some thick syrups/jelly from the skins. I did it on a whim and the results look positive. Of course there is a limited supply and time when I can get them so it is something I can plan for next year and another thing for the future Grapeseed Cookbook.

Grapeseed Harvest

I have collected many varieties of seed this fall from a lot of wineries. It has been fun and it has been a lot of work to dry and separate the seed from the stems and skins. Then I have been saving the skins also do to something with them. Needless to say, my back patio at the restaurant is a big grape seed mess. I do have some thoughts of what I want to pair the new seeds with. So more work and more fun...