Marc (France)
This term describes the mass of skins, pips and stalks left behind once all the fermented juice - wine - has been taken off. It makes good fertiliser, but can also be distilled to make spirits.
Marc
The skins, stalks, and pips (seeds) that remain after making wine. This is also called Pomace.
Maturation
The process the wine goes through from the end of fermentation to the time of drinking.
marc: Also known as pomace. It is the residual skins and seeds left after winemaking.
Marc (mar)
The French word for pomace (the solids left after making wine). Also a brandy distilled from pomace (eau-de-vie de marc). In Italy the brandy is known as Grappa.
Margret River ...
Marc - The material that remains in the wine press after the pressing has taken place. This material is composed of skins, pulp, and pips.
Marc - French for "fruit skins". See "pomace".
Master of Wine - A qualification (not an academic degree) conferred by The Institute of Masters of Wine, which is located in the United Kingdom.
Marc: Residue left after the pressing of the grapes.
Marrying: The blending of two or more wines in a cask to yield a wine with better characteristics.
Marc
distilled seeds and skins (France). See Grappa
Margaux
wine village in the Médoc district of Bordeaux ...
Marc: Residue left after the pressing of the grapes. After the wine has been taken from the press, the marc can be used in its distillation or for making the eau-de-vie "Orujo".
Marc
The solid stuff left after pressing grapes, which is also used to describe the spirit made from distilling this.
marc
Dépõt obtenu après le pressurage.
[ ESPAÑOL ] [ ENGLISH ] [ DEUTSCH ] [ FRANÇAIS ] ...
marc...
Brandy made from the residue of grape skins, pips and stalks after pressing (sometimes referring to the residue itself).
Mariensteiner...
Marc the solids remaining in the vat during the vinification of red wines after the liquid has been racked off. (See vin de goutte and vin de presse). Marl general term for any soil which combines clay and lime.
MARC (RESIDUE)
Solid Matters remaining after pressing. Distilled to obtain brandy.
MARSANNE
White Type of vine especially cultivated in the area of the Hermitage.
MATHUSALEM
Different name for the imperial bottle.
MATURATION ...
The leftover skins, pips and pulp is called the marc, pommace, or cake. The resulting juice usually has a lower fixed acidity, but higher volatile acidity, as well as higher tannin than the free-run.
CÔTE DE BEAUNE Marquis d'Angerville; Comte Armand; Roger Belland; Billard-Gonnet; Simon Bize; Jean Boillot; Château de Chorey; Coste-Caumartin; Jean-Marc Giboulot; Lucien Jacob; Michel Lafarge; Lucien Muzard; René Lequin-Colin; Jean-Marc Pavelot; ...
Since before the days when Marc Antony first fed grapes to Cleopatra, certain foods, beverages and ingredients developed a reputation as aphrodisiacs and have become intertwined with romance.
The name in the local dialect is Chiuinascha, which means 'more marc' (the solid leftover after the grape crushing).
Pomace
Pomace, or marc, is the solid remains of grapes (skins, stalks, pulp and seeds) after pressing for juice.
Ponderous
Tasting term for an extremely unbalanced wine.
Richter
Danie de Wet, De Wetshof Estate
Annegret Reh-Gartner, Weingut Reichsgraf von Kesselstatt
Nigel Greening, Felton Road
Pieter Malan, Simonsig
Jean-Marc Brocard, Jean-Marc Brocard
Alois Kracher ...
White wine from Burgundy or sweet wine (Sauternes). Alternatively, a Marc de Bourgogne's spirit
Livarot
Red Pomerol
Tokay d'Alsace ...
Pomace brandy is a liquor distilled from pomace wine. Examples include the Italian grappa, the French marc, Spanish Orujo, Cypriot zivania, and Croatian/Montenegrin Loza.
Pomace: The mass of skins, pits, and stems left over after fermentation; used to make grappa in Italy and marc in France.
 See also: Region, Wine, White, Red Wine, Quality
  
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