What is grappa and how to drink it correctly

Grappa is another thoroughbred Italian drink that can be found on the shelves of most bars. Unlike limoncello, which is produced in the south of the country, grappa is mainly prepared in northern Italy, where the grapes ripen much more slowly, which means that it will have more acidity – the drink will turn out to be more saturated. So, let’s figure out what grappa is, who first cooked it, how he did it and how he subsequently used it.

What is grappa and the history of its appearance

In the process of wine production, waste is inevitable – the remains of pulp, skins from berries, grape seeds and ridges. Of course, it is a pity to throw away such good, and it is not advisable, therefore, different countries have come up with their own way of disposing of winemaking waste. To do this, the cake, which in French is referred to as “marc”, in Georgian “chacha”, and in Italian “rappe”, “raspe”, “rapo”, “grapo”, “raspon” and even “graspa”, is treated with water steam under pressure, the resulting liquid is fermented with sugar and wine yeast, and then distilled in alamibics (copper distillation cubes) or in distillation columns of a continuous cycle. If you do not pay attention to the small nuances of the production process, then grappa is the same as chacha in Georgia or Pisco brandy in Chile and Peru.

The liquid obtained after distillation has a strength of about 80%, then it is diluted to the desired percentage – 39-55%. Grappa is, by definition, an Italian product that is prepared exclusively from Italian grapes and exclusively in Italy. There is even a presidential decree dated July 16, 1997 number 287. In general, the drink is protected by law, like tequila in Mexico. It is difficult to say when grappa appeared, but it is possible – presumably one and a half thousand years ago. But whether the Sicilians, who adopted the method of distillation from the Arabs visiting the island, were the pioneers, the inhabitants of Friuli or the winemakers of Burgundy, it is difficult to say. It is believed that the name of the drink was due to the city of Bassano del Grappa, which is located at the foot of Mount Grappa (literally, the name of the city is translated as the city at the foot of Grappa).

Initially, grappa was exclusively the privilege of the proletariat, which successfully healed with it the spiritual wounds inflicted by class inequality. This continued until the middle of the last century, until the gastronomic achievements of Italy were noticed by the whole world. In the 60s – 70s. Italian wine producers saw commercial potential in the peasant drink, and grappa quickly emerged from the shadows. Companies first replaced the crude glass jars with elegant, hand-blown containers, then began to experiment with its formulation.

Then everything went on knurled and grappa wine became the property of the nation. The number of varieties of grappa has also increased – we will talk about them a little lower. Also, manufacturers focused on improving the taste of the drink, for example, they began to use lightly pressed cake, in which the content of grape juice is 35-40%. In the end, grappa was no longer perceived as a swill of waste – the drink settled in the workplace of the best chefs and in bars, where it began to be used both as an independent drink and as a component of exquisite cocktails with a delicate taste.

In Italy, grappa is drunk not only in its pure form, but also with other drinks. Many Italians start their day with a cup of espresso with the addition of grappa – this is how caffee corretto (corretto coffee) is obtained, that is, improved, corrected coffee.

Varieties of grappa depending on production and aging

Young grappa (giovane), which is sometimes also called bianca (“white”), is bottled immediately after distillation (after several days of settling in glass containers). Such a drink does not change its taste over the years, and the taste itself is characterized by experts as sharp, and sometimes brutal. White grappa has a poor taste and fragrant bouquet.

If the drink has been aged in Limousin oak barrels for at least 6 months, then it can be called “affinata in legno”. This grappa has a more balanced and mild taste. Grappa aged one year is classified as “invecchiata”, and 18 months – “stravecchia” or “rizerva”. During this time, the drink acquires a golden-amber hue, a more pronounced taste with hints of wood, as well as a richer aroma. The fortress also increases – from 45 to 50%. Aged grappa is savored rather than drunk chilled in piles, but more on that below.

Like whiskey, grappa can be single-varietal (monovitigno), that is, only one variety of grape pomace (more than 85%) was used in its production, or multi-varietal (polivitigno). There is also grappa, which is produced not from pomace, but from the entire volume of fermented wine material. True, such a distillate can no longer be called grappa – it is “acquavite d’uva”. However, now Georgian chacha is produced in the same way – after the embargo on Georgian wines was introduced, the producers had no choice but to distill the excess into alcohol.

How to drink grappa – the secrets of tasting

Grappa is, first of all, a digestif – many Italian families take out a bottle of drink after a hearty dinner. Outside of Italy, the drink is served very chilled, which, as you remember from the whiskey article, does not allow it to fully open. In fact, for a young grappa, 8-12 degrees is enough to reveal all its taste qualities and specific aroma without overloading it with alcohol details. An aged drink should be drunk at a temperature of 16-18 degrees (I remind you that whiskey stones can be used for these purposes).

Grappa should be served either in cognacs (snifters), or in tasting glasses on a leg – tulips. Still suitable glasses for sherry or “romer” for white Rhine wines. Italians use coffee cups for this purpose. To appreciate the aroma of the drink, it is enough to take the glass by the base of the stem (so as not to interrupt it with smells emanating from the body) and bring your nose just above the top edge of the glass.

There is another way to appreciate the fragrant bouquet of grappa: put a little drink on the brush, rub it and wait 10-20 seconds. If the brush was clean and the drink was of poor quality, then you will immediately know about it. If your brush smells like fried bread, raisins and other joys – drink to your health. For tasting, 30-50 ml is enough, no more – in other cases, you will need a snack (fruit, dark chocolate, ice cream, coffee, desserts and other sweets) and something for a hangover in the morning =). True, many argue that the latter does not happen from a good grappa. I don’t know, haven’t checked. To appreciate the taste of grappa, drink it in small sips, holding it for a couple of seconds on the tongue, in general, savor it.

By the way, yesterday I tried another way of “sniffing” drinks and I really liked it. The experiment was carried out with the next batch of homemade limoncello. Stick your nose straight into the glass (don’t overdo it), but inhale through your mouth. Fearfully? Weird? Possibly, but try it. I personally felt the pleasant aroma of lemon, without extra notes of hardened alcohol. Drink moderately and consciously, comment, subscribe to blog updates. Romovy was with you in the person of me, Artyom Gudimov, a bad bartender with a bad character and a bad style of the word =). Not saying goodbye! *hi*