02/01/05 Defining Clone and Pomace

Have you ever wondered what a grape clone is? Or what is the word pomace referring to in the wine making process? Welcome to Vine to Wine, this is your host Linda Moran, and on today's program we will define each of these terms for you. Wondering what a grape clone is? Well - A grape clone is a grape that has been developed to replicate a desired characteristic from the vine which it was propagated. Clones can be developed to increase or decrease yields, to provide disease resistance, or adapt to a climatic specification. For identification purposes, clones are categorized by number, this is known as clonal designation. Now: The term pomace when discussing wine refers to the what is left behind after the wine is pressed and the juice is sent on to be fermented. This is the seeds, stems and sometimes skins that are separated from the juice. Very often this leftover portion or pomace is sent back to the vineyards and is used as a natural fertilizer. In Italy they distill the pomace into a brandy that is known as Grappa. I have had some elegant Grappa and some down right nasty Grappa  so before you run out to try some be sure to do your homework and get some recommendations. That way you will understand what you are buying and hopefully you won't be disappointed. Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today's Vine to Wine.