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After fermentation, the mixture of red grape juice, skins, lees and other solids is pressed to separate the juice from the solids. Because extended skin contact is undesirable for white wines, white grapes are pressed before fermentation.
Press Wine (or Pressing):
The juice extracted under pressure after pressing for white wines and after fermentation for reds. Press wine has more flavor and aroma, deeper color and often more tannins than free-run juice. Wineries often blend a portion of press wine back into the main cuvée for added backbone.
The juice released by a pile of grapes as their skins split under their own weight, before they are mechanically pressed. With white wines, this initial juice is considered to be the highest quality since it has the least amount of contact with bitter elements in the pips, skins and stems.
The unfermented juice of grapes extracted by crushing or pressing; grape juice in the cask or vat before it is converted into wine.
Wines are blended for many reasons. To make a more harmonious or complex wine, wines with complementary attributes may be blended. For example, a wine with low acidity may be blended with a high-acid wine or a wine with earthy flavors may be blended with a fruity wine. To create a uniform wine from many small batches is another goal, since grapes from different vineyards, stages of the harvest and pressings are frequently vinified separately and the small batches differ slightly. Red Bordeaux offers a prime example; five different grapes may be used, each contributing its own nuances to the blend.
The mass of grape solids—skins, stems and seeds—remaining after pressing (for whites) and after the wine has been drained from the fermentation vessel (for reds).