Joseph Drouhin - Other - France
At the end of the harvest, after all grapes have been pressed, what remains is a thick "cake" (called Marc) made of skins and pips still dripping with the juice of either white or red grapes from the famous Clos des Mouches vineyard.
By midwinter, the vats emptied, this Marc is sent to distillation. You can still see these black machines spewing out smoke in the cold December evenings like some medieval monster. What comes out of the still is a liquid as pure and limpid as spring water but extremely high in alcohol. A good many years in barrel are then needed for this alcohol to diminish in power and undergo a refining process through a slow breathing time in the French oak barrels. The length of time for this aging can be ten, fifteen or even twenty years and is done in our historical cellars.
Its color is intense dark amber. On the nose, there are aromas of gingerbread, tobacco, vanilla and dried fruits. Some tasters actually put a few drops of Marc on the back of their hand and smell it like perfume. On the palate, it is well balanced with a "soft" finish and hint of spices.
Marc de Bourgogne must be served in a large balloon glass and cupped in the palm of your hand to increase its exceptional qualities of harmony, roundness and persisting flavors. It can also be used in desert dishes such as "granité" or fresh sorbet. It is also excellent as a base for various cocktails.
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