Marc

/MAR/

Grape pomace or brandy distilled from it.

Full Definition

Marc has two meanings: (1) the grape pomace (skins, seeds, stems) remaining after pressing; (2) the brandy distilled from this pomace (French marc, Italian grappa). Pomace marc is sometimes used for compost, distillation, or extraction of tartrates. Marc brandies can be rustic or refined depending on production method.

Related Terms

pomace grappa distillation

See Also

pressing brandy

Malolactic Fermentation Back to Glossary Master of Wine

More terms starting with M

Maceration

Soaking grape skins in juice to extract color, tannin, and flavor.

Madeirized

Wine showing oxidation and heat damage, like Madeira.

Magnum

A 1.5-liter bottle, holding two standard bottles.

Malic Acid

A tart acid in grapes, converted to lactic acid during ML.

Malolactic Fermentation

Bacterial conversion of tart malic acid to softer lactic acid.

Master of Wine

The most prestigious wine qualification worldwide.