marc

The word “marc” means the leftover pulp, skins, and seeds after grapes or other fruit have been pressed for juice. In plain terms, either the pressed grape residue left after winemaking, or the brandy distilled from it.

“Marc” is pronounced mahk (/mɑɹk/ in IPA).

Here is “marc” used in a sentence: “The winery composts the marc left over from pressing.”

“Marc” is a noun.

The word “marc” comes from Old French. From Old French marc, related to marcher meaning "to trample" — a nod to how grapes were once crushed underfoot.

“Marc” is a fairly common word in modern English.

“Marc” has 2 distinct senses listed in this dictionary. The most common is: the leftover pulp, skins, and seeds after grapes or other fruit have been pressed for juice.

Both words name the solid residue of skins, seeds, and pulp left after grapes or other fruit are pressed for juice. Pomace is the more common general term in English, while marc, borrowed from French, is used especially in winemaking and can also mean the brandy distilled from that residue.

Both are strong brandies distilled from the pressed grape solids left over after winemaking. Grappa is the Italian style of pomace brandy, while marc is the French term, which also names the pressed residue itself.

No. Ordinary grape brandy is distilled from finished wine, whereas marc is distilled from the leftover skins, seeds, and pulp that remain after grapes have been pressed. That different starting material gives marc its own distinct character.