Marc (wine)

Marc (wine) is a type of brandy produced by distillation of the pomace that is left over from winemaking after the grape juice has been extracted. It is a traditional and popular spirit in many wine-producing regions, such as France, Italy, and Switzerland.

History

The production of Marc (wine) dates back to the Middle Ages, when winemakers sought to utilize all parts of the grape harvest. The term "marc" comes from the Old French word for "chaff", referring to the grape skins, seeds, and stems used in its production.

Production

The production process of Marc (wine) begins with the fermentation of the pomace, which includes the grape skins, seeds, and sometimes stems left over from winemaking. This fermented mixture is then distilled to produce a clear, strong spirit. The marc is typically aged in oak barrels for several years before it is bottled and sold.

Varieties

There are several varieties of Marc (wine), each named for the region in which it is produced. For example, Marc de Bourgogne is a well-known variety produced in the Burgundy region of France. Other notable varieties include Marc de Champagne, Marc de Savoie, and Grappa, an Italian variety of marc.

Consumption

Marc (wine) is often consumed as a digestif, served at the end of a meal. It is also used in cooking, particularly in French cuisine, where it is used to flavor sauces, marinades, and desserts.

See also

• Brandy
• Distillation
• Winemaking
• Pomace
• Grappa