Pomace brandy
Pomace brandy is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French, but "grappa" in Italian. In Spain it is sometimes called marc, but more usually orujo. Alcohol derived from pomace is also used as the traditional base spirit of other liquors, such as some anise-flavored spirits. Unlike wine brandy, most pomace brandies are neither aged nor coloured.
Production
Pomace may be either fermented, semi-fermented, or unfermented. During red wine vinification, the pomace is left to soak in the must for the entire fermentation period and is thus fermented; fermented pomace is particularly suitable for the production of pomace brandy, as it is soft, dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification; the pomace is removed before fermentation is complete. Virgin pomace, which is produced during white wine vinification, is not fermented at all.
Both semi-fermented and unfermented pomace must be kept in a silo until fermentation is complete. After fermentation is complete, the pomace is distilled.
Varieties
France
- Marc d'Alsace
- Marc d’Auvergne
- Marc de Beaujolais
- Marc de Bourgogne
- Marc de Provence
- Marc de Savoie
- Marc d'Irouléguy
- Marc du Jura
- Marc des Côtes-du-Rhône
- Marc de Châteauneuf-du-Pape
- Marc de Gigondas
- Marc de muscat de Beaumes-de-Venise
- Marc du Bugey
- Marc de Champagne
- Marc de Lorraine
- Marc du Languedoc
- Grappa de Corse
In other countries
- Bulgaria: Rakia
- Chile: Aguardiente de Chillán
- Crete: Tsikoudia (also known as raki (ρακή)
- Cyprus: Zivania
- Georgia: Chacha
- Greece: Tsipouro
- Hungary: Törkölypálinka
- Italy: Grappa
- Montenegro: Loza
- Portugal: Bagaço
- Serbia and Republic of Macedonia: Komovica
- Slovenia: Tropinovec
- Spain: Orujo
