The Dry Gourmet

With a long shelf-life, all natural ingredients and no alcohol, cooking with wine just got better!

What's the big idea?

Ever needed a little wine for a recipe? Did you have to open an expensive bottle for just one cup? Do you eschew alcohol for religious or health reasons? Would you rather no spend 2 hours on a wine reduction for a sauce?

The solution is The Dry Gourmet, a dehydrated wine with a long shelf-life (over 1 year), great for sauces (no reduction needed), fewer calories, all natural ingredients (no preservatives) and non-alcoholic .

Through a special, cool process we pull the water and alcohol out of a delicious bottle of wine.

The result is a beautiful, flavorful powder, ready for cooking.

Describe the nearest player in your field.

‘Prepared cooking wines’ have a long shelf-life because of added salt and preservatives. Many cooks will not use them in their cooking because of these additives.

For some, non-alcoholic wine may be an option. However, the fact that these wines contain some alcohol (0.5%) is still problematic.

How are you different from that player?

The Dry Gourmet stands apart:

1- Long shelf-life. Over 1 year!
2- All the flavor without salt or preservatives!
3- Easy to use! Ready for sauces or stews!
4- Completely, totally, absolutely alcohol-free!

How's the world different with your idea in it?

Home cooks will save time and money with our long shelf-life and dry powder cooking wine.

People in recovery or those with religious restrictions can recover the ancient tradition of cooking with wine.

Seriously, if everybody could make authentic Coq au Vin, the world would be a better place.

Why are you the one to run with this idea?

This is not just a new product, it’s a new category. As such, it requires patience, a keen understanding of the early adopters and a vision for growth. I have experience bringing new categories to market and I’ve got a good start building a community for The Dry Gourmet.

There have been 8 replies to this page

  1. Brian Glowe

    Do you have any recipes to offer?

  2. Benjamin Atkinson


    Why yes, I do!  ;)

    Please email me (.(JavaScript must be enabled to view this email address)) and I’ll send the following recipes:

    -Coq au Vin (a 150 yr-old recipe)
    -Red Wine Stew (with beef)
    -Roasted Peach and Cabernet Cream Cheese

    Thanks for your interest!

    The Dry Gourmet

  3. Leigh Turben

    I’m intrigued!  I would endorse this idea!  I often pass over recipes when I see a small amount of wine, especially white, because I rarely have a bottle open. Where can I get some?  :)

  4. Benjamin Atkinson


    I have a few sample packets of the red wine left. We’re hoping to do our first commercial run in August.

    If you will send me a mailing address via email, I’ll ship a packet out.

    Thanks for your interest!

    Benjamin Atkinson
    .(JavaScript must be enabled to view this email address)

  5. David Page

    Wow! This is a great submission Ben. Have you thought about your product’s possible appeal to campers and outdoor enthusiast’s?

  6. Benjamin Atkinson



    I hadn’t considered the outdoor gourmets. That could be due to the meager fare I pack on camping trips.

    The Dry Gourmet would certainly not add much weight to your pack and could liven up that dried beef.

    Thanks for your interest and for the idea!


  7. Tipsy McStagger

    This is truly idiotic. has anyone even considered a financial feasability model? Have you estimated revenue? Who is your target market? answer: people that cook with wine (or want to). How big is that? (if you don’t have statistics it is ok to guess) I live in an average middle class town of 10 thousand, how many people in my town do you think cooked with wine more than once last year? Answer: my guess would be 1. So your target market is 1 in 10 thousand….that means your entire target market spread out across the entire united states is about 31hundred potential people.  If you were a marketing GOD and you sold half of them a bag of dried wine and made a profit of ten dollars on each sale you would make a profit of 15thousand dollars. If you don’t beleive that number MULTIPLY BY TEN. that comes out to a profit of 155thousand. HOW DOES THAT MEET THE START GARDEN CRITERIA OF SCALABILITY? It doesn’t.

  8. Tipsy McStagger

    Hey, how’s business? I have noticed that since I first pointed out the problems of “Scalability” in this Start Garden has added a new question to the submission page: “How does this idea scale into a big business?”
    Imagine that.

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This idea was funded by Start Garden staff endorsement on July 26, 2012.