From Burgundy to Champagne: A Journey Through the World of French Marc
The French Marc is a classic brandy that is traditionally prepared from the grape pomace that is left over after making Burgundy wine. And in fact, it is also known as marc de Bourgogne.
It is a spirit that is steeped in history and tradition, and it has a distinctive flavor profile that distinguishes it from other brandies.
Marc is obtained from the distillation of the marc (marc de raisin or pomace in English) of vines grown in France, those with red berries.
The producers use the skins and the seeds of the grapes, after they have been pressed and fermented, to obtain the wine must by the winemakers. So we can say it’s like a chain of production. First you make wine and after the first raking you pass the pomace to the distillers.
Some distillers make use of the stalks, but the end product is frequently disappointing because to the unpleasant aroma and flavor it imparts on the distillate, which is generally described as being overly rough and herbaceous.
3 is the magic number
But marc de Bourgogne is not the only one, there are also two other types of marc, Marc de Champagne and Marc de Dole. In theory every regions have their own distillate, but these three are far superior.
Marc de Champagne is produced from the pomace of champagne grapes; it has a subtle aroma and a taste that is both smooth and refined, with hints of white fruit, vanilla, and brioche. Marc de Champagne is a product of France. The process of aging is completed in a shorter amount of time compared to that of marc de Bourgogne.
Marc de Dole, on the other hand, is produced from the pomace of Jura wine grapes; it has a more robust flavor and a more robust aroma, with notes of fruits, spices, and a hint of smoke; and it was named after the Dole family, which owned vineyards in the Jura region.
The official name for Marc is “Eau de vie de marc,” but everyone just calls it “Marc,” and it is almost always accompanied by a reference to the region where it was produced. For instance, it is not uncommon to come across “Marc d’Aquitane,” “Marc de Bourgogne,” or even “Marc de Champagne,” and so on.
The Call of the Bottle
The French have decided to put their Marc and wines from their country of origin in the same bottles to emphasize the connection between the two. It is therefore very likely to find “Marc de Bourgogne” in a bottle that is typically found in Burgundy, just as “Marc de Champagne” will almost exclusively be found inside of a bottle that contains sparkling wine.
History: Holy Grape!
The Cistercian monks of the 17th century are credited with inventing French Marc, which can be traced all the way back to the beginnings of the beverage’s history. They were looking for a way to make use of the leftover pomace from making wine when they came up with the idea of distilling it to make a spirit. This allowed them to utilize the pomace in a way that was previously inaccessible.
When it comes to serving French Marc, it is traditionally consumed as an after-dinner drink and is often paired with desserts or strong cheeses. It is also commonly used in cooking to add depth and complexity to dishes.
Differences between Marc and Italian Grappa
It’s important to note that French Marc is not to be confused with Grappa, which is an Italian brandy made from the pomace of grapes. The main difference between the two is that Grappa is distilled in a continuous still, while marc is distilled in a pot still, this gives the marc a more refined and smoother taste.
Or at least it is true that a lot of grappa is made industrially and is not very pleasant, but there are also small producers who work well, with discontinuous stills. However, what is undeniable is that a very large part of French distillers are artisanal and produce in small batches.
Additionally, French law acknowledges Marc with the name “Eau de vie de marc”, establishing that it must be produced only with the distillation of marcs fermented with steam, to which water can be added during cooking.
The entire process of distillation must be carried out at a volumetric concentration of less than 86%, and the resulting distillate must have an alcohol content of at least 37.5% after it has been diluted.
There is a cap on the amount of alcohol that can be added, like grappa, caramel and sugar can be blended in (at a rate of no more than 20 grams per liter) to finish off the color and flavor.
Marc, on the other hand, cannot be scented due to regulatory restrictions; this is not the case with grappa.
As a result, it is either consumed young, which is something that happens infrequently, or it is matured in oak barrels, which is what happens most of the time.
Due to the fact that every region has its own set of regulations to follow, there are no specific recommendations regarding the minimum aging duration.
For instance, Burgundy is known for adhering to a stringent regulation, which requires the years to be counted beginning in the month of April after the calendar year in which the distillate was placed into the barrel.
