Research topic:brandy

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Find more facts and information on our topic page about brandy

marc

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

marc French; spirit distilled from the fermented residue of grape skins, stalks, and seeds after the grapes have been pressed for wine making. The same as grappa (Italian), bagaciera (Portugal), and aguardiente (Spain). Often a harsh raw spirit, drunk young, although some varieties (especially marc de Bourgogne) are matured and smooth.

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DAVID A. BENDER. "marc." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "marc." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 26, 2009). http://www.encyclopedia.com/doc/1O39-marc.html

DAVID A. BENDER. "marc." A Dictionary of Food and Nutrition. 2005. Retrieved December 26, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-marc.html

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Brandy Basics by Korbel(R).
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