Putting Pomace to Work
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.
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.
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 grape pomace, or mass of skins, pulp and seeds leftover from the winemaking process.
A vintner's trash may be a food scientist's treasure. A recently published study from Turkey found that grape pomace, a by-product of winemaking, may be effective in killing bacteria that cause food to spoil.
A vintner's trash may be a food scientist's treasure. Researchers in Turkey have found that grape pomace, a by-product of winemaking, may be effective in killing harmful bacteria that cause food to spoil.
A vintner's trash may be a food scientist's treasure. Researchers in Turkey have found that grape pomace, a by-product of winemaking, may be effective in killing harmful bacteria that cause food to spoil.
Cornell researchers found that polyphenols in pomace can improve gut health and reduce the risk of heart disease and diabetes
Wine Spectator's expert Dr. Vinny explains uses of grape pomace leftover from winemaking, including animal feed.
Wine Spectator's resident wine expert, Dr. Vinny, reveals the many uses for leftover winegrape skins and seeds, or pomace.
Wine Spectator's expert Dr. Vinny explains the difference between wine grapes, jam grapes and table grapes, and why grape pomace probably has better uses.
California winemaker Dave Phinney's non-vinous business ventures include a fried chicken franchise, a premium seltzer with Joe Wagner and a Bourbon-barrel aged tea with Scottie Pippen.
Learn more about Italian grappa and get five Wine Spectator–recommended versions from top distillers to sip and savor.
Wine Spectator senior editor Dana Nigro says leftover grape pulp is finding its way into more and more products, from salad dressing to muffins to fiberboard.
Can harnessing the antioxidant power of Château de Beaucastel’s grapes really slow aging? Marc Perrin thinks so
While moderate wine consumption has been linked with a range of health benefits, grappa, the Italian grape brandy made with winemaking's leftover grape skins, falls short.
Wine Spectator's expert Dr. Vinny explains why large plastic bins are ubiquitous in wine country.
Last year, California and Washington wineries alone crushed around 4.5 million tons of wine grapes, leaving behind a byproduct of approximately 1.5 million tons of skins, seeds and stems. What if a winery could sell these leftovers to make …
Chilean scientists have found that men suffering from early symptoms of diabetes or cardiovascular disease who consumed a small daily dose of flour made from grape pomace, showed lowered blood pressure and better blood glucose levels after …
Little Saint in Healdsburg will feature a plant-based menu and a wine list that emphasizes sustainability; plus, California’s iconic Silver Oak winery kicks off a 12-city wine and food tour at Award of Excellence-winning Osteria Mozza.
A study found that pomace—the grape skins, stems and seeds left behind after winemaking—contains compounds that could be used in health supplements.
A son of old Napa relocates to an underrated corner of Italy: Rollie Heitz, whose family built Heitz Cellar, is now making wine in the newish appellation of Todi, under the Concinnate label.