Taste This Now: Wine Grape Nectars (aka West Coast Maple Syrup)
Domaine Santé wine grape nectars are made from California wine grapes, blended and bottled in San Diego, and represent a low-glycemic alternative to regular sugar (24 versus 100).
CEO Emily Josenhans, a nutritionist by trade, co-founded Domaine Santé with husband, a certified sommelier Jeff Josenhans.
“The complexity of California grapes is what distinguishes our products from agave nectar and other sweeteners that aren’t locally sourced. The grapes are pressed in the traditional way, with the skin on, which gives them their beautiful color. Then, instead of fermenting, we extract the water at a low temperature, in order to maintain the nutritional component,” she explained.
According to Emily, their Bord-O Blanc, which pays homage to its French winemaking inspiration, has a nice acidity that works well in cooking and baking, while Bord-O Rouge, more robust in flavor, is more suitable as a topping. In general, this nectar is “the West Coast’s answer to maple syrup.”