Grappa - what is it? How to drink this alcoholic drink correctly. Grappa drink - Italian and Crimean “grape vodka”
With a homeland in Italy, although in countries it is generally accepted that grappa is grape vodka. Is this so, and what are the features of the production of this noble alcohol, we will consider further.
In the article:
Grappa - the history of the Italian drink
The history of the origin of the Italian strong alcoholic drink has its roots in the distant past. Researchers claim that the drink, which is the prototype of grappa, was known one and a half thousand years ago. Initially production strong alcohol was the processing of waste from wine production, and was consumed only by the poor part of the population. Over time, enterprising traders saw commercial interest in the widespread demand for this species.
The production and sale of grappa has become a profitable business. Craftsmen began to improve the taste and aroma of a unique grape brandy, using various technologies and using additives. Grappa, from a drink with a pungent smell and scalding taste, has turned into a noble alcohol that competes famous views brandy.
Over time, grappa became the property of Italy. To confirm this fact, in 1997 the Italian government issued a decree strictly regulating the place of production and production technology of Italian grape brandy. From now on, only a drink produced in Italy using a certain technology can be called grappa. It cannot be called anything else than grappa.
The city of Bassano del Grappa, located at the foot of Mount Grappa, is considered to be the birthplace of noble alcohol. Hence the name of the alcoholic drink. Currently, the main producer of this type of alcohol is the northern part of Italy. This is due to the climatic characteristics of this region. The grapes in this part of the country ripen later than usual, and have increased content acidity. Such raw materials are ideal basis for Italian vodka.
How and from what is grappa made?
Preparing grapes for grappa
As noted earlier, grappa is made from waste. After extracting the juice from the grapes, which will be used for wine production, the skin, part of the pulp, seeds, and stems of the grapes are used to prepare the drink. Italian grappa is made from grapes grown in Italy. This point is also covered in the law.
When the production of this type of alcohol was at the initial stage of development, there were no special requirements for the quality of raw materials. After the transition of wine production to a commercial basis, the material for the production of alcohol began to undergo thorough testing.
Almost all of us have tried grappa, just under a different name. This is our native chacha. First, the wine is fermented without separating the crushed bunches of berries. When the wine has fermented and needs to be sent for maturation, pressing is done and the wine is sent to mature in barrels, and water and syrup are added to the pulp, which begins a new fermentation. After fermentation is complete, it can be distilled in two ways - only the pressed liquid, or distill the mixture. In the latter case, you will get chacha, with minimal hangover!
Wet grape pomace is the base component of grappa.
Manufacturers noble drink work tirelessly to improve the taste of alcohol. For this purpose, they began to use grape pomace containing 35-40% juice, i.e. the residues are not completely squeezed out. This indicator increases the amount of drink obtained and helps improve its taste and aroma.
The next stage in the production of Italian grappa vodka is the distillation process. Selected raw materials are placed in hermetically sealed copper vats, where the cake is treated with steam under low pressure. Under the influence high temperatures Alcohol evaporates from the surface of the raw material, which subsequently enters a separate container, where it precipitates as condensate. This is the “wine” called grappa.
Some manufacturers, for more thorough purification of the resulting product, practice double distillation of alcohol. But this is the owner’s personal desire, and there are no strict recommendations on this matter from the law.
Excursion to the Marzadro factory for the production of grappa
The strength of the drink after distillation is 80% alcohol. The drink comes to the consumer with a strength of 40 to 55 degrees. To do this, before bottling, it is diluted with distilled water and enriched with improvers.
Most of the resulting products after distillation are bottled and sent to the consumer. The only thing is that they let it rest for a couple of days in tightly closed containers made of neutral material. The resulting product has a transparent color and a rather pungent smell and taste. This grappa is called giovane (young) or biance (white, transparent). Most of the products sold are unaged drinks.
Manufacturers subject some of the alcohol to maturation in oak or cherry barrels. This gives the drink unique taste, color and aroma.
The shortest aging period is 6 months. Alcohol of this age is called in Italy affinata in legno. By the end of six months, the drink becomes noticeably softer in taste and notes of wood are added to the aromas of grapes.
Invecchiata– this mark is on the gap aged from 6 months to a year. By this time, the color of the drink becomes a pleasant golden hue, and the taste and aroma are more harmonious.
Alcohol that has spent time in a barrel from 18 months is called stravecchia or rizerva. This product has a golden-amber color, a balanced taste and a unique aroma. This is the kind of drink that is interesting true connoisseurs noble alcohol.
Types of grappa
In addition to dividing the drink according to the time of maturation, alcohol is also divided according to the component base of the drink.
Monovitigno
Monovitigno – this type grappa is produced from one grape variety, the content of which is at least 80%. This type of alcohol is the most valuable.
Polivitigno
Jacopo Poli “Amorosa di Dicembre” Torcolato – 50 euros
Polivitigno - this mark is on alcohol produced from several grape varieties.
Grappa is also divided into aromatic and flavored.
Aromatic
Aromatic – aromatic grappa is made from aromatic grape varieties such as moscato or prosecco.
Aromatizzata
GRAPPA CON GINEPRO E ROSA CANINA – 20 euros
Aromatizzata - flavored alcohol undergoes a process of infusion with berries, fruits, herbs, etc. Sometimes a few drops of aromatic oils are added to the final product.
Grappa varieties
Grappa Nonino
Grappa production is centuries-old traditions. In Italy, traditions for the production of grape vodka are passed from hand to hand. Old families make grappa in the same way that their fathers and grandfathers used. One of the oldest family houses producing noble alcohol is Nonino.
This manufacturer began its history back in the 19th century, and the heirs picked up and continued family traditions. The famous Grappa Nonino Traditionale - the oldest and strongest alcoholic drink, produced in northern Italy. To make alcohol I use Sangiovese and Cabernet grape varieties. This drink is completely clear with unique aromas of grapes, banana and blossoming plum. This type of grape brandy enjoys well-deserved respect among alcoholic gourmets.
Crimean grappa
As noted earlier, only alcohol produced in Italy can be called grappa. The Crimean strong alcoholic drink produced at the Magliv wine and cognac factory completely replicates the Italian production technology. Therefore, for simplicity, it is called Crimean grappa.
Crimean grappa is made from grape varieties grown on the Crimean peninsula. In the production of the grape drink, all traditions and technologies for the production of Italian grape vodka are observed. And, although, by law, this drink cannot bear the name grappa, it is no different from its Italian counterpart. Except at the price.
How to drink grappa
Grappa is a great digestif. The noble strong alcoholic drink is traditionally consumed after meals. This is due to the excellent qualities of alcohol to improve the digestion process.
Grappa glass
The drink is usually drunk from special glasses for grappa. They are small tulip-shaped glasses with high legs. Sometimes noble alcohol is drunk from cognac glasses or sherry glasses.
The young, unaged drink is drunk slightly chilled to a temperature of 8–12 degrees. To feel true taste and the aroma of aged grappa, the temperature of the drink should be at room temperature, not lower than 16-18 degrees. Only in this case can you feel the true taste of the drink.
To taste alcohol, pour a small amount of liquid into a glass, bring it to your nose, and inhale the aroma. They drink grape vodka in small sips, savoring every drop.
To taste the drink you need 30 - 50 milliliters of the drink. When consumed more, strong drink you need to snack on fruit, dark chocolate, ice cream or any dessert.
Italians use grappa as pure form, and as a base for cocktails. One more Italian tradition The best way to drink grape vodka is to add it to your morning coffee. The mixture of coffee and alcohol is called coffee coretto, i.e. improved, corrected.
Grappa is an alcohol that is appreciated all over the world. The trade in this type of alcohol has a centuries-old tradition, dating back to the times when traders walked the hills with portable containers. Now it is a well-established international business. Grappa has taken its rightful place in the collections of lovers of strong alcoholic drinks. For all its softness and fluffiness, this is an insidious alcohol that can knock you off your feet if you lose your vigilance. In consumption, quality is important, not quantity.
Grappa is an Italian grape alcoholic drink with an alcohol content of 40% to 50%, which was originally produced in Italy and was obtained by distilling grape pomace, that is, the remains of grapes (including stems and seeds) after they are pressed during the winemaking process. The taste of grappa, like the taste of wine, depends on the variety and quality of the grapes used. However, many manufacturers add fruit syrup to sweeten and soften the taste. Related to grappa are Caucasian chacha and South Slavic rakia .
Grappa belongs to the class of drinks brandy. In accordance with the international decree of 1997, only those drinks that are produced on the Apennine Peninsula and from Italian raw materials can be called grappa. This decree also strictly regulates the quality of the drink and the standards for its production. There are now about 120 recognized grappa producers in the country. The most famous producer of grappa is House of Nonino.
The exact time, place and history of the origin of the drink is unknown. After all, more than 1,500 years have passed since the production of the first prototype of modern grappa. But the Italians prefer to call the small town of Bassano del Grappa near the Mount Grappa of the same name the birthplace of the drink. However, the exact place of its first appearance has long been a subject of controversy between the inhabitants of Piedmont, Veneto and Friuli.
Initially, this drink was very rough and hard. They drank it in one gulp without any savoring from clay bowls. For a long time in Italy, grappa was considered a peasant drink, and in fact, that’s exactly what it was. It took Italians much longer to appreciate grappa than the European community. Over time, grappa underwent a taste transformation and became an elite drink. The drink gained its greatest popularity in the 60-70s. 20th century due to the growing global popularity of Italian cuisine.
The classification of a strong alcoholic drink depends on many nuances.
Depending on age and method of aging:
Young ( giovane) grappa, it is also called white ( blanca), bottled immediately after distillation, which is why it remains colorless. This grappa loses its aging, but acquires a harsh taste.
The opposite of young grappa - grappa affinata in legno, which literally means “one who was in a tree.” National Institute recommends keeping it in a wooden container for at least six months, but this is not necessary. But even grappa that has spent a little time in the tree acquires a softer taste.
Aged, or old ( vecchia or invecchia), grappa spends at least 12 months in barrels.
Riserva, or "very old grappa" ( stravecchia), - at least 18 months. Barrels made of Limousin oak or forest cherry are suitable for aging grappa. The source material, of course, affects taste characteristics drink In barrels, grappa acquires not only a golden-amber hue, but also extra degrees: it usually contains 40-50 percent alcohol.
Another basis for dividing grappa into types and subspecies is homogeneity of raw materials. This means that if the pomace contains 85 percent of the remains of grapes of one variety, then this same variety will be noted on the grappa label, and the drink itself will be defined as monovitigno(single variety). All other grappas are considered polivitigno(multi-varietal).
Single-varietal grappas can be divided by the name of the grapes from which they were produced: grappa from Cabernet Sauvignon, from Chardonnay, from Muscat, Dolceto, Nebbiolo, Pinot Grigio, Prosecco, etc.
Grappa can also be:
aromatica- aromatic, made from aromatic grape varieties, such as Moscato or Prosecco;
aromatizzata- flavored grappa infused with berries, fruits, herbs (cinnamon, almonds, black currant, strawberries, etc.).
Varieties of grappa can be identified depending on the region of production. In general, in Italy, grappa is produced only in five regions: Trentino, Piedmont, Tuscany, Veneto and Friuli (it is believed that the best grappas are produced in the last two regions).
Harm of grappa: Grappa is a strong alcoholic drink; accordingly, a high ethanol content is fraught with consequences associated with alcohol intoxication. Grappa is also characterized high content sugars and in combination with alcohol, the harm from its consumption is undeniable. Be healthy!!!
Grape grappa– an alcoholic drink made from grape pomace. Although it is more comparable to brandy, this alcohol is often called Italian vodka.
Grappa is considered national drink Italy and belongs to the class of grape brandies. Initially she was considered by-product after production wine drinks. It was made from seeds, grape stems, and juices, but customers liked it so much that it soon became a self-sufficient alcoholic drink.
Young grappa is a clear drink with a sharp taste, while aged grappa has a balanced taste and amber color.
The drink got its name from Mount Grappa, because it was first produced near it in the city of Bassano del Grappa. At the beginning of its history, it was a drink of peasants who drank “grape moonshine” from clay mugs in one gulp so as not to taste it . Modern grappa is considered a prestigious drink, a class no lower than whiskey. Grape grappa is widely represented on the international market today. The provinces of Friuli, Piedmont, and Veneto are considered to be its homeland.
Modern producers are experimenting with the technology of distillation of the drink, aging periods, as well as the grape varieties from which grappa is produced. So, The drink, aimed at the American market, is additionally sweetened with fruit syrups to soften its taste. However, grappa attracts not only its taste, but also interesting design. It is bottled that resemble perfume bottles.
At the international level, grappa has the right to be called a strong alcoholic drink made exclusively in Italy.
Well-known manufacturers are Bric de Gaian, Ventani, Tre Soli Tre. Sometimes grappa is made not from grape marc, but from the grapes themselves, although not all winemakers accept this method.
Grappa and chacha - what's the difference?
The difference between grappa and chacha is noticeable in many ways. The first alcoholic drink is produced in northern Italy, and the second in Georgia.
In addition, grappa differs from chacha in the raw materials used. To produce chacha, ripe (sometimes unripe) grapes or other berries and fruits, such as cherry plums, mulberries, cherries, peaches, apricots, figs or persimmons, can be taken. To infuse grappa, alpine herbs, almonds, cinnamon and strawberries are added to the tincture, and exclusively Caucasian herbs and walnut membranes are added to chacha.
Also, the difference between alcoholic beverages lies in the stage of preparation of raw materials. To make chacha, grape cake is diluted with cold water, and to prepare grappa, the cake is softened with water steam and wine yeast and wine are added to the drink. granulated sugar. And for chacha, yeast and sugar are not required.
In addition, the difference between grappa and chacha lies in taste and aroma. It is believed that the latter drink has a more pleasant taste and rich aroma.
Grappa also differs from chacha in strength. The Italian drink reaches a strength of 40-55 degrees, and the strength of chacha can reach 45-70 degrees.
Also, the difference between the two alcoholic drinks lies in the method of serving. Grappa is served chilled, and chacha should be room temperature. The Georgian drink can be drunk before meals to improve appetite, while the Italian drink is best drunk after meals.
Types of grappa
According to the accepted classification, the following types of grappa are distinguished:
Giovane – has a sharp taste and is considered an inexpensive drink.
Affinata in legno – due to six months of aging, the drink acquires a more complex taste.
Invecchiata – grappa aged 12 months.
Stravecchia is a drink aged for at least 18 months. The strength of this drink is 40-50 degrees.
Aromatica – translated from Italian as “aromatic”, is made from Muscatel or Prosecco grapes.
Aromatizzata - made by infusing fruit.
Monovitigno is a single-varietal grappa that contains at least 85% marc from one variety.
Production Features
The production of grappa begins with the collection of grape marc. The quality of the final product depends on their quality. For good grappa, use pomace that contains 30-40% juice.
First, they are fermented, and then the resulting alcohol is aged in barrels. Barrels are usually made of oak. Thanks to this aging, the drink acquires a pleasant light brown hue.
Since grappa is often produced in the north of Italy, the grapes here have greater acidity, which means the taste of the drink will be richer.
Useful properties
The beneficial properties of grape grappa are determined by its composition. In ancient times, grape alcohol was called “water of life”, or Aqua Vita. Grappa helps you warm up in a short time; a drink in moderation can improve blood circulation.
Use in cooking
Grappa is widely used in cooking.
So, in Italy it is used for marinating meat, as well as preparing desserts and cocktails.
It is not customary to dilute grappa with other alcohols, but it is often drunk in cocktails. For example, you can prepare a cocktail using original name « Italian wife" To prepare a cocktail you need to mix 10 ml lemon juice, 40 ml of grappa and 5 ml of Blue Curacao liqueur.
You can also make a Clover cocktail. It will require 30 ml of grappa, 10 ml strawberry liqueur, 20 ml lemon juice, egg white and strawberries. All ingredients are mixed in a shaker, poured into a glass with ice, and garnished with strawberries.
How to drink and what to snack on?
It is correct to drink grappa as a digestif, that is they drink it after a meal. As a rule, grappa is drunk chilled, without diluting. Drink high class It is recommended to consume at room temperature to experience its taste. It is customary to drink it from special glasses called “grappaglas” and have the shape of a tulip, but it is acceptable to replace the glasses with cognac glasses.
High-quality grappa has a pleasant taste of almonds, vanilla, and pepper. Glasses for this drink must have a long stem. Fill them three-quarters full.
In Italy, it is customary to add grape grappa to espresso. There is also interesting way use of this drink: It is drunk in a coffee cup. This method is called “let’s wash the cup.”
In order to understand the taste of grappa, you must first fill a glass with the drink, enjoy its color, and then drink a small amount of grappa, holding it in your mouth for a while to feel the taste and, of course, the aftertaste.
Grape grappa goes well with hearty dishes, as well as with coffee, dark chocolate, fruits (especially citrus fruits), ice cream, and desserts.
To evaluate the aroma and quality of the drink, just use the following method. A little grappa is poured onto the hand, rubbed and waited for a few seconds. The drink should smell fried bread or raisins. If the brush does not smell, it means that this is a low quality product.
Grappa can also be consumed with pasta, risotto, tortellini and various deli meats(the drink goes best with lamb). In its homeland, grappa is added to freshly brewed morning coffee.
Italian alcoholic drink You can snack on a sweet dessert or serve it with oranges, chocolate or hot coffee.
Below is a video about grappa.
How to do it at home?
In order to enjoy the taste of grape grappa, you don’t have to go to sunny Italy; you can make the drink at home.
Good grappa should be made from unripe grapes: this way the drink will be very aromatic.
It is necessary to squeeze the juice from the collected grapes. For grappa you will need not the juice itself, but grape pomace. Since grappa is considered a by-product of winemaking, you can first prepare wine, and from the resulting marc - grappa. Next, the pomace is placed in a container for fermentation. Excellent for these purposes wooden barrel or a large glass bottle, it all depends on the number of squeezes. You should not add various grape branches to the raw material, otherwise the drink will be bitter. At the next stage, sugar and yeast are added to the pomace. For 10 liters of cake, 5 kg of sugar will be enough, as well as 100 g of wine yeast and 30 liters of filtered water. The fermentation process should begin after 5 days, after which the container is placed in a dark place. At this time, the mash should be thoroughly mixed, the container should be carefully closed, and a medical glove should be used as a closure.
After a few weeks, the mash can be distilled. First, you should strain it several times to separate the pulp. A distillation apparatus is used for distillation. To get the most aromatic grappa, you need to cut off the “tail” and “head” of the drink, and leave the aromatic fraction. Therefore you need to use rectification apparatus, that is, the separation of alcohols. In Italy they use a copper alambic.
The next stage in the production of grappa at home is aging. The drink is kept in oak barrels, due to which it will acquire an attractive light brown shade. Grappa should be aged for at least 6 months, but so-called “young” grappa can also be consumed without aging. If desired, the drink can also be infused with berries or fruits. This grappa is called Aromatizzata.
Benefits of grape grappa and treatment
The benefits of this drink have long been known to medicine. Like other types of alcohol, grappa improves blood circulation and has a warming effect. It also tones the body and is a preventative against heart disease.
Harm of grape grappa and contraindications
The drink can cause harm to the body due to individual intolerance, as well as excessive consumption. It is not recommended to consume grape grappa for pregnant and lactating women and people with chronic diseases.
Grappa is another purebred Italian drink that can be found on the shelves of most bars. Unlike, which is produced in the south of the country, grappa is mainly prepared in the north of Italy, where the grapes ripen much more slowly, which means they will have more acidity - the drink will be more rich. So, let's figure out what grappa is, who first prepared it, how he did it and how he subsequently consumed it.
What is grappa and the history of its appearance
During the wine production process, waste is inevitable - the remains of pulp, berry skins, grape seeds and combs. Of course, it’s a pity to throw away such good stuff, and it’s not advisable, so in different countries came up with their own way of recycling wine waste. For this, the cake, which in French is called “marc”, in Georgian “chacha”, and in Italian “rappe”, “raspe”, “rapo”, “grapo”, “raspon” and even “graspa”, is treated with water steam under pressure, ferment the resulting liquid with sugar and wine yeast, and then distilled in alamibiks (copper stills) or in continuous cycle distillation columns. 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 – by definition Italian product, which 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, as in Mexico. It’s difficult to say when grappa appeared, but it’s possible – presumably one and a half thousand years ago. But it’s difficult to say whether the discoverers were the Sicilians, who adopted the distillation method from the Arabs who visited the island, the residents of Friuli, or the winemakers of Burgundy. It is believed that the drink received its name thanks to the city of Bassano del Grappa, which is located at the foot of Mount Grappa (the name of the city is literally translated as the city at the foot of Grappa).
There is a grappa museum in Italy. The photo shows distillation cubes.
Initially, grappa was exclusively the privilege of the proletariat, which successfully healed with it the spiritual wounds caused 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. manufacturers Italian wines They saw commercial potential in the peasant drink, and grappa quickly came out of the shadows. First, companies replaced rough glass vessels elegant hand-blown containers, and then began experimenting with its recipe.
Then everything went according to plan and grappa wine became the property of the nation. The number of varieties of grappa has also increased - we will talk about them below. Manufacturers also focused on improving the taste of the drink, for example, they began to use lightly pressed cake, which contains grape juice is 35-40%. In the end, grappa was no longer perceived as a waste swill - the drink took up residence in the workplace best chefs and in bars, where they began to use it 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 creates caffee corretto (coffee-corretto), that is, improved, corrected coffee.
Varieties of grappa depending on production and aging
Young grappa (giovane), which is also sometimes called bianca (“white”), is bottled immediately after distillation (after several days of settling in glass containers). This drink does not change its properties over the years. taste qualities, and the taste itself is characterized by experts as sharp and sometimes brutal. White grappa has a poor taste and aromatic 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 grappa aged 18 months is classified as “stravecchia” or “rizerva”. During this time, the drink acquires a golden-amber hue, a more pronounced taste with hints of wood, and a richer aroma. The strength also increases - from 45 to 50%. Aged grappa is savored rather than drunk chilled in shot glasses, but more on that below.
An example of grappa aged for 12 months
Grappa should be served either in cognacs (snifters) or in tasting glasses on a stem - tulips. Sherry glasses or Romer glasses for white Rhine wines are also suitable. Italians use for these purposes coffee cups. To appreciate the aroma of the drink, just take the glass by the base of the stem (so as not to interrupt it with odors emanating from the body) and bring your nose slightly above the top edge of the glass.
There is another way to appreciate the aromatic bouquet of grappa: drop a little drink onto your brush, rub it and wait 10-20 seconds. If the brush was clean and the drink 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 with good grappa. I don't know, I haven't checked. To truly appreciate the taste of grappa, drink it in small sips, holding it on your tongue for a couple of seconds, in general, savor it.
This grappa should be drunk only with relish and always at room temperature.
By the way, yesterday I tried another method 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. Scary? Strange? Perhaps, but you try. I personally felt a pleasant aroma of lemon, without unnecessary notes of hardened alcohol. Drink moderately and consciously, comment, subscribe to blog updates. You were with me in the person of me, Artyom Gudimov, a nasty bartender with a nasty character and a nasty word style =). I'm not saying goodbye! *hi*
Previously, Italian winemakers, in order not to throw away the pressings that were formed during the production of wine, prepared mash from them. At the same time, they used not only grape skins, but also seeds and twigs. The mash was then distilled and subsequently used as an alcoholic drink for workers or to prepare medicinal tinctures. Over time, winegrowers discovered that the aged drink is no worse than other strong drinks, and therefore can be profitable. This production has been put into production.
Winemakers from the Italian city, which is located at the foot of Mount Grappa, were the first to produce the drink. This is where the current elite arose. To make an elite drink, you need to be patient and work hard, because grappas are aged in cherry or oak barrels from six months to six years.
The strength of grappa ranges from 40-50°C. Depending on the aging, the drink can have a color from transparent (at the initial stage of distillation) to dark amber (when aged for five years in an oak barrel).
Grappa glasses and serving temperature
To serve grappa, it is recommended to use special glasses in the shape of tulips, which have the peculiar name grappaglas. If you cannot find such dishes, then you can pour grappa into ordinary cognac glasses. A drink aged up to two years should be cooled to a temperature of 5-10°C before serving. Aged grappa should be drunk at room temperature, then the drink will fully reveal its entire bouquet of aromas.
Strongly astringent taste, sharpness and imbalance are indicators of low quality grappa.
How to drink grappa correctly
The glass should be filled three-quarters full with grappa. Start your tasting by assessing the clarity of the drink; it should not contain sediment. Sip a little grappa and hold it in your mouth for a few seconds. The aftertaste of the drink is especially important, which attracts connoisseurs of elite alcohol. A few seconds after sipping you will feel notes of peach, vanilla,
