The pulpy material—mashed skins, seeds, stems, pulp, and other assorted solids—remaining after the grapes have been pressed. In the case of red wine, pomace refers to everything remaining in the fermenting tank after all the wine has been drawn off (since, unlike white wine, red wine is fermented with its crushed solids). White grape pomace is sometimes collected and distilled into pomace brandy (a.k.a. marc in France and grappa in Italy).