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Aged for quite a long time, this marc is distilled from the Pomace of grapes used to make Bourgogne wines.
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Full flavoured, though slightly rough around the edges. Smoother equivalents can be found further South (Marc de Garlaban)
don't set fire to it, enjoy the fine flavour, it doesn't deserve to be in a stew!
has a nice flavour, with an earthy acidity and grapefruit flavours, perhaps with some oak? but the aroma is strong and overpowering and whilst it is perfect for adding to a boeuf bourguignon, use sparingly - unlike brandy in cooking as the food will really take on the flavour... flambe a tablespoon into a boeuf bourguignon and it will give a rich flavour that blends perfectly with the wine
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