Wednesday, 18 March 2009

Wine Soap

The Grape Vine has a multitude of uses – more than I thought to be quite honest! The principle one, in my humble opinion, has been the wine it produces . . . however it is used in a plethora of different ways.

The leaves are preserved in brine and used to parcel fillings, such as minced meat, fish and rice (Dolmades). The fruits are made into wine, vinegar, juice and jelly. Dried fruits are known as currants, raisins and sultanas according to their variety. Seeds yield a polyunsaturated oil, suitable for mayonnaise and cooking, especially frying. Cream of Tartar or potassium bitartrate, a crystalline salt, is extracted from the residue of pressed grapes known as ‘marc’ and the sediment of wine barrels. It is used in baking powders, laxatives and soldering fluxes.

And now the Vine’s latest use is in Soap.

The Curly Vine offers:

“Handcrafted using a cold press method combining wine lees, selected oils and rain water. Essential oils have been added to the soaps, so Chardonnay is perfumed with Lime Oil, Cabernet Sauvignon with Eucalyptus and Shiraz with Vanilla. The soaps retain glycerine and are blended with Olive Oil for deep skin moisturising.”

This is all a long, long way from how soap was traditionally made. Traditionally, in the UK, the fat used to make soap were beef (tallow), sheep and pig (lard). Not a very enticing recipe compared to Chardonnay, Cabernet Sauvignon and Shiraz!

And I bet it didn’t smell as good!

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