Water of Life
One of the lesser-known spirit categories is eau-de-vie. Most people will have tried one, and often without realising as various countries’ national drinks are classified as eau-de-vie, such as Raki from Turkey and European Slivovitz.
Confusingly, eau-de-vie (French for ‘water of life’) is a term used in French to mean ‘spirit’. But in English-speaking countries, it refers to brandies made with fruit other than grapes.
Not all will use the term on the label – common types of eau-de-vie include Romanian Tuică, Schnapps from Germany, Hungarian Pálinka and Ceylon Arrack from Sri Lanka.
So: An eau de vie is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavour is typically very light.
History
They tell a tale in the broad, pine-clad Ville Valley, which cuts into the foothills of the Vosges beneath the frowning fortress of Haut-Koenigsbourg. In the 17th century, they say, an Alsatian monk boiled up some fermented cherries to produce an elixir he hoped would provide a cure for cholera.
He called it ''eau de vie'' or ''water of life.''
Well, maybe. What is certain is that for several hundred years, this valley and others in Alsace have been producing clear, unsweetened fruit brandies called eaux de vie, which are not to be confused with liqueurs like creme de banane.
Eaux de vie do not cure cholera (or anything else, for that matter), but at their best they rank among the world's great after-dinner drinks -- evocatively perfumed, rich, pure and explosively flavorful, almost like biting into a perfectly ripe raspberry or Bartlett pear.
So great is the intensity of aroma and flavor that you have a virtual orchard in your glass. Leave that glass sitting out, emptied but unwashed, and 48 hours later a faint scent of fresh fruit will linger in the air.
How is it made?
It is made in a similar way to Cognac and other grape brandies. The method varies, but usually the fruit is pressed to extract its juice, fermented with the help of yeast (which can be either commercially produced, or by using naturally occurring strains within the fruit) to create an alcoholic liquid, and then distilling it.
Eau-de-vie are usually unaged, and are usually bottled soon after production to preserve aroma and flavour.
Pomace brandy is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French. So you could say that "marc" is a special kind of Eau de Vie.
Tasting Eau de Vie or a Marc at a wine tour
Don't forget to ask us for a smell and sip, while we are on the road tasting wines with you.
We also love to mark your "marc".
One of the lesser-known spirit categories is eau-de-vie. Most people will have tried one, and often without realising as various countries’ national drinks are classified as eau-de-vie, such as Raki from Turkey and European Slivovitz.
Confusingly, eau-de-vie (French for ‘water of life’) is a term used in French to mean ‘spirit’. But in English-speaking countries, it refers to brandies made with fruit other than grapes.
Not all will use the term on the label – common types of eau-de-vie include Romanian Tuică, Schnapps from Germany, Hungarian Pálinka and Ceylon Arrack from Sri Lanka.
So: An eau de vie is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavour is typically very light.
History
They tell a tale in the broad, pine-clad Ville Valley, which cuts into the foothills of the Vosges beneath the frowning fortress of Haut-Koenigsbourg. In the 17th century, they say, an Alsatian monk boiled up some fermented cherries to produce an elixir he hoped would provide a cure for cholera.
He called it ''eau de vie'' or ''water of life.''
Well, maybe. What is certain is that for several hundred years, this valley and others in Alsace have been producing clear, unsweetened fruit brandies called eaux de vie, which are not to be confused with liqueurs like creme de banane.
Eaux de vie do not cure cholera (or anything else, for that matter), but at their best they rank among the world's great after-dinner drinks -- evocatively perfumed, rich, pure and explosively flavorful, almost like biting into a perfectly ripe raspberry or Bartlett pear.
So great is the intensity of aroma and flavor that you have a virtual orchard in your glass. Leave that glass sitting out, emptied but unwashed, and 48 hours later a faint scent of fresh fruit will linger in the air.
How is it made?
It is made in a similar way to Cognac and other grape brandies. The method varies, but usually the fruit is pressed to extract its juice, fermented with the help of yeast (which can be either commercially produced, or by using naturally occurring strains within the fruit) to create an alcoholic liquid, and then distilling it.
Eau-de-vie are usually unaged, and are usually bottled soon after production to preserve aroma and flavour.
Pomace brandy is a liquor distilled from pomace that is left over from winemaking, after the grapes are pressed. It is called marc in both English and French. So you could say that "marc" is a special kind of Eau de Vie.
 |
| At Windholz in Ribeaville |
Tasting Eau de Vie or a Marc at a wine tour
Many Alsatian and Burgundy wineries produce Eau de Vie and/or Marc next to their wines.
Apart from that there are some specialized distillers in the area's.Don't forget to ask us for a smell and sip, while we are on the road tasting wines with you.
We also love to mark your "marc".
 |
| At Windholz in Ribeaville |
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