Wine Spectator
June 15, 2004
From verjus to vin cotto, grapes are used tocreate versatile cooking ingredients
An old axiom of charcuterie makers is that everything on the pig is used except the squeal. When it comes to the wine grape, you could say that everything is used except the wine whistling through the vineyard...Chefs also like oil made from grape seeds for its high smoke point and neutral flavor...

Food & Vine, Inc. Joins With Top Chefs to Honor Jean-Louis Palladin
Food & Vine, Inc. was a proud sponsor of the Jean-Louis Palladin Foundation's National Celebrity Chef Dinner on Saturday, April 3, 2004, as they supplied their Salute Sante! Grapeseed Oil, Jean-Louis' oil of choice for all his cooking applications ...

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SpecialtyFood.com
April 2004
Opportunities Beyond Olive Oil
My introduction to what I then considered alternative oil was 11 years ago on a dinner table piled high with perfectly charred cuts of beef and delicately roasted artichokes. ...

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Mainichi Daily News
March 2004
Eat your heart out at Foodex Japan 2004
The largest food and beverage trade show in the Asia-Pacific region... more than 105,000 people visited...

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Shape Magazine
June 2003
Healthy New Salad Oils
Move over, olive oil:...

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Napa Valley Life
July/August 2002
Food and Dining
Salute Santé! Grapeseed Oil
Comes To Stay

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New York Times Magazine
November 26, 2000
The Best of The Season
Salute Santé’s extra virgin cold-pressed grapeseed oil...

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Wine Spectator
Posted: Saturday, December 2, 2000
First Cold-Pressed, Extra-Virgin Grapeseed Oils
Hit the Market
By Laura Stanley

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New York Times
Oils Like These
Don't Grow On Trees
By Florence Fabricant