How do you drink Marc?

Mar 28th, 2001, 11:16 PM
  #1  
Melissa
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How do you drink Marc?

Someone brought me a bottle of Marc de Chateauneuf de Pape from Provence. How do you drink it, like a wine? Or like brandy, or scotch? Chilled or room temperature? With what kind of food, or is it an apertif?
 
Mar 29th, 2001, 02:03 AM
  #2  
Ursula
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Melissa: Marc is a digestif like cognac. Drink it in small quantity after a meal at room temperature.
However, we now tend to drink digestifs, like Williamine (pear), Abricot or Rasperry digestifs also chilled, but no ice.
I would say, try it out.
 
Mar 29th, 2001, 11:10 AM
  #3  
Robin
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I LOVE marc! I would say that it is an acquired taste, but I have really come to enjoy it. My husband and I first tried marc de bourgogne, when we were in that area, and I have not been able to find it here. But I did locate a brand made in California, Marc St. George, which we like very much. The amazing thing is that the "digestive" properties are real-- nothing is better after a large rich meal.
 
Mar 31st, 2001, 12:35 AM
  #4  
Melissa
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Thanks, Ursula & Robin!! You took 90% of the mystery out of this digestif for me. There are so many different kinds of spirits in Europe, there is not enough time in a lifetime to try them all....and try them appropriately.
 
Feb 25th, 2012, 06:35 AM
  #5  
 
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Funny that you are speaking of Marc, which I understand to be a digestive for after dinner and similar in nature to a brandy or cognac.

I was just reading "The Gastronomic Me" by M.F.K. Fisher and indeed, she mentions drinking Marc with her husband Al.

Thank you for recommending an American made Marc, which I will try.

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Alice_Bollaci is offline  
Feb 25th, 2012, 07:31 AM
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I was going to say "very carefully"...har!
TDudette is offline  
May 25th, 2012, 04:04 PM
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"marc" or "a small marc" is the late evening drink of choice of Archie McNally of the Lawrence Sanders mystery books. Now I know he is using it as a digestive. Thanks.
Michael_Lynch is offline  
May 25th, 2012, 04:27 PM
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it's a quality brandy at a decent price (the Chateau. du Pape,) made by distilling the grape pulp (pomace) left over from wine production. Some makers even throw in the grape stalks
cigalechanta is offline  
May 25th, 2012, 04:44 PM
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This tells more.
http://www.wisegeek.com/what-is-marc-de-bourgogne.htm
The marc of Bourgogne. of Champagne and Alsace
are very popular.
cigalechanta is offline  
May 25th, 2012, 04:50 PM
  #10  
 
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Very similar to the Italian grappa, and requiring similar discretion.
Fra_Diavolo is offline  

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