Photo Credit: http://lagar.wordpress.com After first pressing, the remaining wine press residue left over undergoes a few more forced pressings. This wine residue is also referred to as the marc or pomace. Marc is the French term. It is comprised of all the skins, pulp, pip, seeds, stems, yeast and juice that is left over after the initial free run of the juice. It looks like a dark, almost black mush. Of course, the free run is used to make premium wines; but the second and third pressings are also used to make lesser quality wines. The final pressing, determined by the wine maker, will be discarded or turned into vinegar or brandy.