Marc de Bourgogne

Marc de Bourgogne

What it is

It is made from what the press leaves behind - skins, pips and stalks, wetted down and fermented a second time - which is why it was the grower's own drink rather than the merchant's. Epoisses and Ami du Chambertin are washed with it through their ripening, so a good part of what you smell in the cheese is the spirit.

In the kitchen

To wash a soft cheese, work with roughly one part marc to five or six of brine, brushed on every two or three days - neat spirit kills the rind's bacteria and the crust dries out. In the pan it grips far harder than Cognac, so use half as much.

Goes with

Époisses Cream Button mushroom Chicken Butter Shallot Grape Comté

Same species

Aceto Balsamico Tradizionale DOP Amontillado Armagnac Banyuls Brandy de Jerez Champagne vinegar

Also used with

Langres

Something wrong here, or missing? Tell us

Alcohol abuse is dangerous for your health. Drink in moderation.