The skins of two white wine grape pomace (WWGP) and three red wine grape pomace (RWGP) from US Pacific Northwest were analyzed for their dietary fiber (DF) and phenolic composition. DF was measured by gravimetric–enzymatic method with sugar profiling by HPLC–ELSD. Insoluble DF composed of Klason lignin (7.9–36.1% DM), neutral sugars (4.9–14.6% DM), and uronic acid (3.6–8.5% DM) weighed more than 95.5% of total DF in all five WGP varieties. WWGP was significantly lower in DF (17.3–28.0% DM) than those of RWGP (51.1–56.3%), but extremely higher in soluble sugar (55.8–77.5% DM vs. 1.3–1.7% DM) ( p < 0.05). Soluble polyphenols were extracted by acidified 70% acetone and measured spectrophotometrically. Compared with WWGP, RWGP had higher values in total phenolic content (21.4–26.7 mg GAE/g DM vs. 11.6–15.8 mg GAE/g DM) and DPPH radical scavenging activity (32.2–40.2 mg AAE/g DM vs. 20.5–25.6 mg AAE/g DM) ( p < 0.05). The total flavanol and proanthocyanidin contents were ranged from 31.0 to 61.2 mg CE/g DM and 8.0 to 24.1 mg/g DM, respectively for the five WGP varieties. This study demonstrated that the skins of WGP can be ideal sources of DF rich in bioactive compounds. ► Dietary fiber and polyphenols of 5 wine grape pomace (WGP) skins were analyzed. ► Two different phenolic extraction methods were compared. ► Red WGP skins are high in phenolics and dietary fiber. ► Adding 0.1% HCl plus 1 h ultrasonic improved extraction efficacy of phenolics. ► Results provided baseline data for developing innovative utilizations of WGP.