For Emily and Jeff Josenhans, it started with a simple question: “Can we make a better sugar?”

Sugar is a fundamental ingredient used in countless ways in every kitchen and bar, both in savory and sweet contexts. Why not, they realized, use the best, most flavorful type?

What resulted was Domaine Santé.

With a shared background in and passion for wine (Jeff is a certified sommelier), the couple realized that wine grape nectar could be used to replace granulated white sugar, honey, maple syrup, and agave nectar.

All the flavor and aromatic complexities of the grape varietals come across in their product, yet without alcohol, and with a rich but subtle sweetness. These three traditional French-style blends of wine grape nectar are made exclusively from California wine grapes, and not only are the same quality grapes used to make California wine, but Domaine Santé also supports the environment by using the surplus of the annual wine harvest.

Blends:

Bored-O Blanc: A white blend of Sauvignon Blanc and Semillon

The lightest and most neutral, with a touch of acidity; the “original” flavor

Al’s Ass: A white blend of Gewurztraminer and Riesling

Exhibits floral aromatics and a light citrus finish

Bored-O Rouge: A red blend of Cabernet Sauvignon, Merlot, and Malbec

The richest, most grape-flavored; dark berry notes

 

In the Kitchen and Behind the Bar

Wine Grape Nectar enhances the flavor of any dish it is added to. Whether as a topper for breakfast foods such as parfaits, oatmeal, or pancakes & waffles, or to sweeten specialty teas and coffees, the nectars add a unique element. Other uses:

Salad dressings: Lighter vinaigrettes (white blends), fruit forward styles (Rouge)  

Sauces: Asian varieties (white blends), marinara (Rouge)

Marinades: Steak/pork marinades, poultry, fish, and vegetable glazes

Direct replacement for sugar in a baking recipe: Check out our online Baking Guide to replace white sugar in recipes; directly replace honey, agave, and maple syrup

Featured condiment: charcuterie & cheese boards, drizzled over fruit and chocolate desserts

Sweetening craft cocktails: Any cocktails, including wine and beer cocktails. Domaine Santé can not only replace simple syrup but add complexity simultaneously. Standard cocktails such as a Daiquiri, Old Fashioned, Margarita, etc can be elevated easily. Also, try a “spirit-forward Sangria” by eliminating the wine and instead blending a spirit with Domaine Santé.

What The Industry Is Saying:

“I prefer Domaine Santé for its dynamic use in cocktails. I find using sugar, honey, and agave nectar to be limiting and one-dimensional, yet with Domaine Santé I have the option of three wine varietal blends and the ability to create an unparalleled diversity of different flavors.” – Cory Alberto, Chef de Bar, US Grant Hotel

“As the Corporate Pastry Chef for Blue Bridge Hospitality, I have the ability to use Domaine Santé in not only my commissary bakery, but also at our fine dining concepts. Domaine Santé is so versatile it could be used to soak cakes, drizzled over fruits, mixed into ice cream, substituted for sugar syrups like maple syrup and even used in vegan items. Over at Crafted Baked Goods we are working on a Bostock using Al’s Ass. The tangy and floral aspect of this syrup will pair very nicely with buttery brioche, frangipane, and almonds. A truly unique ingredient.” – Executive Pastry Chef Lori Sauer of Blue Bridge Hospitality


Wine grape nectar adds the perfect, natural sweetness to any dish or drink. This is the only California-based vegan sweetener on the market – handcrafted in San Diego. An added bonus: Domaine Santé is a low-glycemic, low calorie alternative to sugar, honey, agave, and maple syrup, containing about half of the calories and sugar content. See all details on their site.

Domaine Santé is distributed in San Diego by Specialty Produce, and will be distributed in other major cities by the end of the year.

 

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