Grappa: a guide to alcohol
Briefly about the drink
Grappa - a strong alcoholic beverage, traditional in Italy, produced by distillation of grape pomace. Often grappa is mistakenly called brandy, although this is incorrect. Brandy is a product of distillation of wort, and grappa is a product of pulp.
Grappa has a color from pale to deep amber, and its strength varies from 36% to 55%. Aging in oak barrels is not necessary for it.
Grappa can be characterized by characteristic notes of nutmeg, aromas of flowers and grapefruit, hints of exotic fruits, candied fruits, spices and oak wood.
How to make grappa
Earlier, grappa was not something special, as it was produced to dispose of winemaking waste, and its main consumers were peasants.
Winemaking waste includes pulp, which is spent grape cake, stems and berry seeds. The quality of the pulp directly affects the quality of the future drink.
However, they saw a source of great profit in grappa and launched mass production. At the same time, the raw material for it was increasingly the pulp left over from the production of elite wines.
In the production of grappa, pomace from red grape varieties is mainly used. They are exposed to water vapor under pressure to obtain a liquid in which alcohol remains after fermentation. Pomace from white varieties is rarely used.
Next comes the distillation. Copper stills, alambics, and distillation columns can also be used. Since copper cubes retain the maximum amount of aromatic substances in the alcohol, the best grappa is produced in them.
After distillation, grappa can be immediately bottled or sent for aging in barrels. Different barrels are used - from the famous Limousin oak from France, chestnut or wild cherry. In addition, some farms infuse grappa with herbs and fruits.
Classification of grappa types by aging
Giovane, Bianca
Giovanni, Bianca - young or colorless transparent grappa that has no color. Immediately bottled or aged for a short time in stainless steel containers.
It has a simple aroma and taste, as well as a low price, which is why it is very popular in Italy.
Affinata
Affinata - it is also called "the one that has been in the wood", because its aging period is 6 months.
It has a delicate and harmonious taste and a dark color.
Stravecchia, Rizerva or Very Old
Stravecchia, Rizerva or Very Old - "very old grappa". Acquires a rich golden hue and 40-50% strength in 18 months in barrel.
Invecchiata in botti da
Ivechata in botto da - "aged in a barrel", and after this inscription, its type is indicated. The flavor and aromatic qualities of grappa directly depend on the type of barrel. The most common options are port or sherry barrels.
How to drink grappa correctly
White or short-aged grappa is traditionally cooled to 6-8 degrees, and more noble samples are served at room temperature.
In both versions, a special glass called grappaglass is used, which is shaped like a tulip with a narrowed waist. The drink can also be served in cognac glasses.
It is not recommended to drink grappa in one gulp or shots, as this will lose the notes of almonds, fruits, berries and spices. It is preferable to use it in small sips to feel the whole bouquet of aroma and taste.
What to drink grappa with
Grappa is a multidisciplinary drink. It perfectly copes with the role of digestif, is appropriate when changing dishes, and is good as an independent drink. Grappa is used in cooking - when cooking shrimp, marinating meat, making desserts and cocktails with it. Grappa is drunk with lemon and sugar, with chocolate.
In the north of Italy, coffee with grappa is popular, Caffe Corretto - "proper coffee". You can try this drink at home. You will need:
Fine-ground coffee - 10 g
Grappa - 20 ml
Water - 100-120 ml
A quarter teaspoon of salt
Sugar to taste
Mix the dry ingredients in a Turk and heat over low heat, then add water and brew espresso. When the coffee is ready, pour it into a cup and mix it with grappa.
Update: 29.06.2021
Category: Brandy and Cognac