As white wine has minimal contact with grape skins during this process, it generally contains lower levels of the chemical.

Rope would also be used wound around the "cake" of the pressed grape skins to help keep it in place.

It just smashed into the boat, chewed it up like a grape skin.

The dark, tannic wine produced from pressing the cap of grape skins.

A French rosé that spends only one night in contact with the red grape skins.

The grass is littered with grape skins and squashed berries.

The taste is the same as when you bite into a grape skin.

Cook over medium-low heat until the grape skins fully separate, 20 to 30 minutes.

The red wine ferments with the grape skins and is pressed afterwards.

Pressed grape skins, known as pomace, make a rich compost.