Style of Brandy

Marc or Fine—the raw material decides, not the age. Marc comes from grape pomace and falls under pomace brandies in EU classification, while Fine comes from wine and falls under brandy. Both mature in oak. Comparing Marc with Grappa, you taste the same underlying idea with a different accent: Grappa is Italian, Marc is French, and both are pomace brandies.

Marc de Bourgogne is considered the robust representative of the style. The trade describes it with herbaceous, spicy notes, light fruit aromas and caramel; its colour is a deep gold-amber, and the tannins are pronounced. Its more rustic character compared with a wine distillate comes down to the raw material: skins and seeds bring different aromas than wine does.

Fine de Bourgogne contains no skins and therefore carries less tannin. Legally, it stands closer to Cognac, since both are classified as brandy and spend several years in oak—only here it's from Burgundy and under its own appellation.

Marc champenois turns out differently. The specifications describe its aromas ranging from floral and fresh to warmer, chocolatey notes, with vanilla and oak spice joining in from the wood. Fine champenoise, officially Eau-de-vie de vin de la Marne, is a wine distillate and the counterpart to Fine de Bourgogne.

Marc du Jura and Marc de Savoie are the southern siblings. Both carry a protected geographical indication, and the Jura marc is amber-coloured thanks to its mandatory wood ageing.

Ratafia doesn't belong in this lineup. It's a fortified wine made from must and brandy, not a distillate, and so isn't sold as either Marc or Fine.