How One Vineyard Turned the Tables on a Ruined Crop
"Nearby at Valette, Chef Dustin Valette was similarly excited about the chance to give new life to Aperture Cellars’ raisined fruit. 'We used it for both sweet and savory,' Chef Valette says. First, he added it to Valette’s house made mustard, which always features a seasonal fruit. 'We made this amazing, freakin’ delicious Cabernet mustard. We made this tight glaçage—or reduced, fortified stock—with grape, and then we took pickled mustard seeds, and we puréed it together.' And it was absolutely delicious." - Ali Wunderman
