Physical Description
Pomace brandy (or marc brandy) is a liquor distilled from pomace wine. Pomace (cited by the OED also as marc) is either fermented, semi-fermented or unfermented. Pomace brandy results from the fermentation of the pressed remains of the wine making process. This includes grape pulp, skins and stems.
Tasting Notes
Flavors: Fruity, Strong
Food complements: Desserts, Beef
Wine complements: Italian sweet sparkling wine
Substitutes: Raki or apple brandy or pear brandy or cognac or armagnac
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Brandy is rated on a system that allows consumers to know the age and quality of the liquor and is often found near the brand name on the bottle. For example, "A.C." means the brandy has been aged in wood for two years while "V.S." stands for "very special" and means this type has been housed for at least three years. A "V.S.O.P." rating stands for "Very Special Old Pale" and indicates that it has been matured for five years, and "X.O." (Extra Old) has been aged for a minimum of six years. Finally, the oldest brandies bear the labels of "vintage," which means it is aged until bottling, and "Hors D'age" is so old that an age determination cannot be made.
Buying: Liqueur stores.
Procuring: 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 and dry, and has a high alcohol content. Semi-fermented pomace is produced during rosé wine vinification, where the pomace is removed before the fermentation period is completed, and virgin pomace, which is produced during white wine vinification, is not fermented at all. Both semi-fermented and virgin pomace need to be kept in silos until fermentation is complete.
Preparation and Use
Pomace brandy is added to desserts, including cake and pie toppings, which enhances the flavor of the dessert .
It is also commonly added to apple dishes.
Pomace brandy is a common deglazing liquid in making pan sauces for steak or other meats
Conserving and Storing
In glass bottle with tight lid in a cool, dry place.
Social/Political
Alcohol derived from pomace is also used as the traditional base spirit of other liquors from wine-making regions, such as some anise liquors. Grappa is the Italian version, marc the French, aguardiente the Spanish, testerbranntwein the German, and bagaceira the Portuguese.
History: The origins of Pomace brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Pomace Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century.
