After the squeezing and fermentation stages, approximately 30 percent of these grapes remain as waste stems, pomace, and lees. So, what do wineries do with all those unnecessary leftovers?

Immediately following fermentation, wine should be racked off of the gross lees, the large particulate matter such as seeds, skins and stems, which are rich in spoilage organisms. The wine may be aged ...

The first of four collections of suggested wines for the Christmas holidays. Look out for others on the next three Saturdays.