Wine Upcycling Projects

Rewine, a collaborative initiative linked to Taiwan’s Buvons Nature fair, repurposes winery leftovers into new food products, featuring collaborations between winemakers and local artisans. The project uses grape pomace and lees in creations such as freeze-dried pomace chocolate and lees-washed cheeses, designed to preserve varietal character and reduce waste. The article reports the initiative as an ongoing rollout led by figures including wine expert Yusen Lin and chocolate maker Wilma Ku.