Vine to Bar Chocolate Featured on NewsNation's "American Made"
How Two Winemakers Turned Chardonnay Leftovers Into a Better-Tasting Chocolate
We're honored to share that Vine to Bar was recently featured in NewsNation's "American Made" series, part of Elizabeth Vargas Reports. The series spotlights companies and founders embodying the entrepreneurial spirit of America, and we're proud to be included alongside brands like Ford Motor Company, Whirlpool, and The Campbell's Company.
The segment tells the story behind WellVine™, our patented ingredient made from the skins, pulp, stems, and seeds left over after Chardonnay grapes are pressed for wine — material that's typically discarded. Co-founder Barbara Banke, who also serves as chairman of Jackson Family Wines, explained the thinking behind putting it to use:
"All this — the skins, the remainder of the pulp, the stems, the seeds — it was all leftover and it's all fresh produce. It had a better use." — Barbara Banke, Co-Founder, Vine to Bar
The piece also digs into the science, featuring insights from Dr. Harold Schmitz, Chief Science Officer at UC Davis, who helped discover that the leftover Chardonnay material was rich in oligosaccharides — the same beneficial fibers found in human breast milk — and that it didn't just add nutrition to dark chocolate, it made the chocolate taste better.
"Instead of the chocolate covering up a negative taste, the Chardonnay material actually made the chocolate taste even better. This is a pioneering sort of pathway to chocolate making that the world has never seen before." — Dr. Harold Schmitz, Chief Science Officer, UC Davis
Co-founder Peggy Furth pointed to the bigger mission behind the discovery: "We've looked at the increase in obesity and other metabolic disorders, and it's become unacceptable to not have healthy alternatives. It's fundamentally essential going forward to find food that can contribute to good health — and that's what we want for all Americans."
The innovation is already showing up in professional kitchens, too — Chef Dustin Valette has added WellVine™ to the menu at The Matheson, his acclaimed Sonoma County restaurant, praising both its health benefits and its flavor.
As Banke put it: "Swiss chocolate, French chocolate — it's all wonderful. But they didn't do this."
Vine to Bar is now available nationwide at major retailers like Publix, in flavors including Almonds and Himalayan Pink Salt, Tart Cherry and Cocoa Nibs, and our True Dark Dark Chocolate Bar
WATCH/READ THE FULL STORY ON NEWSNATION
