pomace [PAH-muss]
The residue (skins, pips, seeds, and pulp) that remains after the juice has been pressed from the grapes. Sometimes the pomace is further processed to make a brandy variously known as pomace brandy, eau de vie, marc, grappa, or sugar wine.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.