Rewine by Buvons Nature Turns Its Leftovers into Food
Edited by Adam Harrie — May 7, 2026 — Eco
This article was written with the assistance of AI.
References: thedrinksbusiness
Rewine, a collaborative initiative linked to Taiwan’s Buvons Nature fair, repurposes winery leftovers into new food products, featuring collaborations between winemakers and local artisans. The project uses grape pomace and lees in creations such as freeze-dried pomace chocolate and lees-washed cheeses, designed to preserve varietal character and reduce waste. The article reports the initiative as an ongoing rollout led by figures including wine expert Yusen Lin and chocolate maker Wilma Ku.
Participants experiment across formats: Ku freeze-dries pomace to infuse artisan chocolate, Weightstone diverts fine lees to a washed-rind cheesemaker, and small-batch fermented tofu and salami incorporate lees as an active starter. Trials also test piquette revivals and coffee fermented with millet or wine lees, revealing supply and scale challenges.
For consumers, Rewine demonstrates how small-scale circular systems can create premium, locally distinctive products while raising the profile of Taiwan’s young wine sector. The effort matters because it pairs traditional fermentation know-how with product innovation, producing niche goods that can command higher prices and promote sustainable practices.
Image Credit: Shutterstock/Art Kozlov
Participants experiment across formats: Ku freeze-dries pomace to infuse artisan chocolate, Weightstone diverts fine lees to a washed-rind cheesemaker, and small-batch fermented tofu and salami incorporate lees as an active starter. Trials also test piquette revivals and coffee fermented with millet or wine lees, revealing supply and scale challenges.
For consumers, Rewine demonstrates how small-scale circular systems can create premium, locally distinctive products while raising the profile of Taiwan’s young wine sector. The effort matters because it pairs traditional fermentation know-how with product innovation, producing niche goods that can command higher prices and promote sustainable practices.
Image Credit: Shutterstock/Art Kozlov
Would you try foods made from upcycled winery leftovers?
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Trend Themes
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Grape-byproduct Valorization — Repurposing pomace and lees into high-value ingredients creates opportunities for new product categories that extend winery revenue streams and reduce waste.
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Fermentation Fusion — Hybrid fermentation techniques combining wine lees with traditional starters enable novel flavor profiles in cheese, tofu and cured meats that differentiate artisanal offerings.
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Small-scale Circular Premiumization — Locally focused circular systems generate premium, terroir-driven goods that command higher price points while strengthening regional wine sector identity.
Industry Implications
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Artisan Food Production — Incorporating winery residues into craft chocolate, cheese and charcuterie opens pathways for niche products that blend provenance with sustainable storytelling.
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Winery Operations — Beyond beverage sales, wineries stand to diversify business models through on-site processing and B2B supply of processed byproducts for food manufacturing.
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Alternative Protein and Fermentation — Novel starters derived from lees and pomace suggest new ingredient platforms for fermented plant proteins and specialty cultured foods with unique sensory profiles.
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