Once grapes have been crushed and the ‘free run’ juice has been taken off for fermentation, the grape skins and pips remain as surplus to requirements. There are two main ‘outlets’ for this waste which is known as pomace. You can imagine that it is rich in protein and other nutrients . . . ideal, in fact for animal feeds. The pomace is packed into ‘cakes’ and sold off for this purpose.

Alternatively, mixed with a little wine the pomace can be distilled. The resulting brandy is a little fiery in character, and certainly an acquired taste! The Germans call it Trester, the Italians—Grappa—and the French—Marc.

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