Grappa
The first time I had grappa 10 years ago while skiing in Italy, it was poured in a small paper medicine cup with a coffee bean in it. After one sip, the first thing that came to my mind was lighter fluid and kerosene! It can also be known as Italian moonshine. Of course I had to investigate this so called firewater.
Grappa is a uniquely Italian drink which has been around since the middle ages. Grappa is a Pomace brandy. Unlike regular brandy, which is a distilled spirit of fermented grape juice, Pomace is the pulp, skins, stems and seeds, by-products of the wine making process. Like wine, Grappa comes in all varieties and qualities, with the flavor based on the grape or fruit used. After distilling, grappa is stored in stainless steel tanks for about six months before bottling.
Grappa is best served in a short, straight-sided glass such as those used for vodka, or a small Cognac tulip glass. It's important that the glass not be too small; if it is, it will lessen appreciation of the aromas.
Grappa is a wonderful way to end a meal, drunk either as a shot on its own or added to an espresso (in which case it's known in Italy as a caffè coretto, or a "corrected coffee"). Served after a meal, Grappa is considered a digestif which in theory, aids in digestion.
Among the more consistent quality Italian producers are Alexander, Jacopo Poli, and Nonino. In the US check out an Oregon Grappa producer called Clear Creek Distillery.
Look for Grappa di Cabernet or Grappa di Moscato. The former is made from the pulpy residue of Cabernet Sauvignon and Cabernet Franc. The Moscato is sweeter and tends to linger longer on the palate
Serve Grappa chilled around 50-55 degrees. If you've never tried Grappa, you're in for a real treat. It's a fiery, but tasty beverage.
Until next time, cheers!
