marc, the general French term both for grape pomace and, more widely, for pomace brandy. It is used to distinguish the product from a fine, which may be made by distilling local wine. Most traditional wine regions make marc from the pomace, grape skins, and pips left after pressing. This was rarely for financial gain but often because peasant wine-growers hate to see anything they have grown go to waste.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
