Marc

Marc und Champagne: Ein Einblick in die Welt des traditionellen Weinbrandes

Marc, a term that often crops up in the world of wine and champagne, refers to a particularly interesting product obtained by distilling the residue after the wine has been pressed. This brandy has a long history and a deep-rooted tradition that is closely linked to the production of Champagne. To understand the relationship between Marc and Champagne, it is important to first look at the basics of the Champagne production process and the role of Marc in it.

Champagner ist ein luxuriöser Sparkling wine, der aus der Champagne-Region in Frankreich stammt. Die Herstellung von Champagner erfolgt in mehreren aufeinander folgenden Phasen: der Weinlese, dem Pressen der Trauben, der Gärung, dem Verschnitt, der Flaschengärung und schließlich der Reifung. Nachdem die Trauben gepresst wurden, verbleiben die sogenannten „Trester“ – die Schalen, Stiele und Kerne – als Rückstände. Diese Rückstände enthalten noch wertvolle Aromastoffe und eine gewisse Menge Alkohol, die nach der Gärung übrig geblieben sind.

This is where the Marc comes into play. Marc, often referred to as "Marc de Champagne", is the brandy obtained by distilling this residue. The distillation process takes place in special copper stills, where the alcohol is extracted from the pomace residue. This alcohol is then condensed and matured in barrels to develop its flavours.

Marc de Champagne has its origins in the traditional practice of Champagne producers who wanted to reuse the residue from their production in order to extract additional value from the grapes. This was not only economically viable, but also a way of preserving and emphasising the quality and character of Champagne production. Distilling the marc made it possible to preserve the remaining flavours and alcohol of the pomace in a new product.

Compared to other brandies, Marc de Champagne is characterised by its unique origin and flavour. The character of Marc varies depending on the grapes used and the specific method of distillation and ageing. It can have notes of dried fruit, nuts and spices and offers a rich, complex flavour profile that often harmonises with the taste of the champagne from which it was made.

Marc de Champagne is often served as a digestif, i.e. at the end of a meal. It can be enjoyed neat or used in cocktails. Its deep, complex flavour makes it an appreciated drink among connoisseurs and lovers of fine spirits.

In Champagne production, Marc is not just seen as a by-product, but also as a valuable commodity that reflects the history and tradition of the region. Many Champagne houses have developed their own methods of producing and ageing Marc, resulting in a wide variety of styles and qualities. This diversity offers champagne and brandy lovers numerous opportunities to discover Marc in all its facets.

To summarise, Marc de Champagne is a fascinating part of the world of champagne that embodies both tradition and innovation. It is an example of the craftsmanship and dedication of Champagne producers who strive to get the best out of every aspect of their production. Whether as a digestif or as an ingredient in sophisticated cocktails, Marc de Champagne remains a valued and indispensable part of the Champagne region's heritage.

 

 

 

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