marc

(märk)
n.

1. The pulpy residue left after the juice has been pressed from grapes, apples, or other fruits.
2. Brandy distilled from grape or apple residue.

[French, from Old French march, from marchier, to trample. See march¹.]

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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.

[MARK; Fr. MAHR] 1. The residue (skins, pits, seeds, etc.) remaining after the juice has been pressed from a fruit, usually grapes. 2. A potent eau de vie distilled from this mixture. It's the French counterpart to grappa.

[MARK; MAHR] 1. A French term (known as pomace in English) for the residue (skins, pips, seeds, etc.) remaining after the juice has been pressed from the grapes. 2. A potent eau de vie distilled (see distillation) from this mixture. It's the French counterpart to grappa (the name used in Italy and California).

IN BRIEF: n. - Made from residue of grapes or apples after pressing.

Tutor's tip: The bottles were a collector's item because they displayed the "mark" (an imprint) the baron's thumb had made, after slipping into "marc" (the residue of pressed fruit, such as grapes).

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For a list of words related to marc, see:

• Spirits

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See words rhyming with "marc."

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