Putting Pomace to Work

Lynn Alley
Issue: July 31, 2009

As wineries consider ways to squeeze that last dollar out of their grapes, they're looking to what's left after they squeeze the juice out of them—the pomace, or the leftover mass of skins, pulp and seeds.

For the full article, check out the new issue of Wine Spectator, on newsstands June 12, 2009.

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