Abstract Grape pomace is a by-product of the wine making industry with great availability and energetic potential. Torrefaction is a pre-treatment that may enhance the biomass quality as a fuel, and consists in exposing the biomass to an inert atmosphere at a temperature between 200 °C and 300 °C. This study evaluates the combustion characteristics of raw and torrefied grape pomace in a thermogravimetric analyzer and in a drop tube furnace. Initially, the raw grape pomace was torrefied in an argon inert atmosphere at 260 °C. Subsequently, the combustion of the raw and torrefied grape pomace was examined in the thermogravimetric analyzer through non-isothermal runs at a heating rate of 10 °C/min from room temperature to 800 °C. Finally, the combustion of both biomass residues was evaluated in the drop tube furnace at 1100 °C. The data reported includes gas temperature, major gas species concentration and particle burnout measured along the axis of the drop tube furnace. The main conclusions of this study are (i) for the devolatilization stage, the thermogravimetric data yielded apparent activation energy values of 84.9 and 85.2 kJ mol−1, and for the char oxidation stage of 137.5 and 109.2 kJ mol−1 for the raw and torrefied grape pomace, respectively; (ii) the NOx concentrations along the drop tube furnace were always higher for the combustion of the torrefied grape pomace than for the combustion of the raw grape pomace because the former residue has a higher nitrogen content; and (iii) the burnout values along the drop tube furnace were always lower for the combustion of the torrefied grape pomace than for the combustion of the raw grape pomace because the former residue has a lower volatile content and a higher fixed carbon content.