Wine Lees to Luxury Chocolate: Taiwan’s Circular Winemaking Movement
⏱ 1 min read The Short Version Taiwan’s winemakers are turning waste lees and pomace into luxury chocolate and cheese, redefining sustainability through circular innovation. In This Article From Waste to LuxuryLearning Through Failure In a land where waste is a resource, Taiwan’s emerging wine industry is redefining sustainability. Leftover lees and pomace—once discarded or composted—are now driving innovation, from fermented tofu to washed-rind cheese. This shift isn’t just about recycling; it’s a cultural pivot toward circularity, transforming byproducts into high-value goods that challenge traditional winemaking norms. “It’s about embracing unpredictability,” says Wilma Ku. “And recognising that food is alive.”…
