The press is the equipment that squeezes juice or wine from grapes or their skins, and 'press wine' is the more tannic, deeply colored liquid extracted after the free-run juice has drained. Gentle pressing (as in a pneumatic press) preserves quality; harsh pressing extracts bitterness. Winemakers may blend back a portion of press wine for structure or keep it separate. Pressing timing differs for whites (early) and reds (after maceration).
WHY IT MATTERS FOR COLLECTORS
The free-run/press-wine distinction matters for structure: judicious press-wine addition adds backbone and color, while too much brings coarseness. It is one of many blending decisions shaping the final wine.
Related terms
Put your wine knowledge to work
Know what to open tonight — and never miss a wine at its peak.
Build a cellar, track windows, and pair from what you actually own.
Free Taster: up to 100 bottles · 20 AI scans · 10 pairings / month
Free forever · No credit card