Press wine (French: vin de presse) is the wine or juice extracted by pressing grape solids after free-run liquid has drained from the fermentation vessel or press. In red winemaking, press wine is produced when fermented skins, seeds and sometimes stems are pressed to recover additional liquid. It is often more concentrated in tannin, colour and phenolic compounds than free-run wine, although its character depends on grape condition and pressing pressure.
After alcoholic fermentation and maceration, free-run wine is drained from the tank. The remaining grape solids are transferred to a press and pressed in stages. Winemakers may separate the press fractions because later, higher-pressure fractions can be more astringent or bitter. The fractions are tasted and analysed before any decision is made about their use.
Press wine may be blended into the free-run wine in measured proportions to add colour, tannin, body or structure. It may also be aged separately or excluded from the final blend if it is too coarse or bitter. Not all press wine is automatically lower quality; the decision depends on the fruit, pressing regime and intended style.
Example: a Bordeaux producer may add a small proportion of selected press wine to the main blend to increase structure and tannin for ageing.
Free-run wine drains from the grapes without mechanical pressing and is often softer and less tannic. Press wine is extracted from the remaining solids by pressing and may contain more phenolic material. The two fractions are often evaluated separately before blending.
Chef’s note: press wine is a winemaking fraction, not a separate grape variety or wine style. Its value depends on tasting and blending trials.
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