Grape Must is what winemakers and people in the biz call crushed up grapes at the beginning of the winemaking process. It’s the juice, skins, and seeds, all mashed up together.
Pomace (pronounced more like pumice- like the stone) is what’s left after the juice is pressed out. It is the solid stuff left over- skins, seeds, and pressed out fleshy bits. Mmm. It is considered a waste product though sometimes the seeds are used for grapeseed oil (I have a chapstick made from wine grape seeds,) or the whole thing is put back onto the vineyard floor as compost. Sometimes farmers will feed it to their livestock (it has lots of sugar left over, so it’s a good fattener…) And, I just learned that some people are grinding it up and using it as a gluten free flour option! Cabernet Sauvignon Brownies? Sign me up!