What is grappa and how to drink it. Grappa: what is it

It is impossible to talk about grappa - what it is, how it is drunk, and how it differs from other alcoholic beverages - without knowing about the process of obtaining it. With its specific taste, this strong drink conquered the whole world, incorporating the Italian temperament and sunny aromas of grapes.

What is grappa

Grappa is a drink, for the manufacture of which the method of distillation of grape raw materials (together with seeds and branches) is used, which remains after the production of noble wines. Its strength is 40-60%. Distillation is done by a distillation method developed as early as the 6th to 8th centuries BC. in Mesopotamia.

There is a legend that tells about the return of a Roman legionary from Egypt to his native land. Seeing a distillation apparatus from local peasants, the Roman stole it and used it to obtain distillate from grape waste.

According to another version, the distillation method was borrowed in Austria, where it was used to obtain apple. For the first time, Italian grappa was produced by immigrants from Burgundy, who decided to use the Austrian method, changing only the raw materials: they took grape pulp instead of apples.

The oldest grappa distillery in Italy is Bortolo Nardini. In 1779, the Bassano del Grappa distillery was built, revolutionizing the industry by introducing a new method of steam distillation.

In 1997, Italy issued a decree defining what grappa is and confirming that it belongs to an exclusively Italian product. The main producing regions are the northern regions of Italy, of which the main one is Veneto.

Varieties of the drink

Initially, Italian grappa was considered a man's drink, because. had a harsh taste, but drank it in one gulp. Over time, new technologies began to be used in production. Many recipes were tested, changes were made to the technical process, which influenced the change in taste in the direction of softening and gave the drink a touch of elitism.

Modern grappa - a grape alcoholic drink with a specific fruity aroma and unique taste - has many varieties:

• Giovane (Giovani), Bianca (Bianca) - young, without endurance;
• Aromatica (Aromatics) - fragrant grape varieties (Muscat, Malvasia) are used for manufacturing;
• Affinata (Affinata) - purified, with a mild taste and golden color, aging period - 6-12 months;
• Invecchiata (Invenciata) - a “mature” drink that has been aged for at least 1 year;
• Stravecchia (Stravecchia), Rizerva (Riserva) - "old" grappa, ripening for at least 1.5 years;
• Aromatizzata (Aromatizzata) - a flavored drink, in which, after distillation, aromatic natural oils are added with the smell of herbs, fruits and berries;
• Monovarietale (Monovarietel) - single-varietal grappa made from 1 grape variety;
• Polivitigno (Polyvitigno) - multi-varietal, i.e. made from grape varieties of the same family, which differ in cultivation methods, region and harvest period.

Grappa varieties also differ according to the geographical area of ​​​​Italy where the grape grows. Moreover, each region has traditions and differences in distillation methods, considering them the most correct and best.

How to drink grappa

In Italy, grappa grape vodka is classified as a digestif, which should be drunk after dinner, getting real pleasure from the process. For its use, there are special wine glasses-tulips of a special shape.

There are rules and recommendations on how to drink grappa and at what temperature. Of all varieties, only a young drink is drunk chilled, all the rest should be consumed warmed up to + 17 ° C, which makes it possible to enjoy a specific taste and aftertaste.

Drinking or tasting grappa takes place in the following order:

1. Its aroma is inhaled (glass to the nose).
2. Sip a little, take a sip and hold the drink in your mouth.
3. Swallow and exhale.

Such rules will help you fully enjoy the taste and aroma of an Italian drink.

Production and price

An important factor in the production of grappa in Italy is the quality of the grape pomace. For him, the pulp obtained after the manufacture of red wines is more often used. It is added to the wort, where, due to the amount of alcohol and sugar content, the fermentation process takes place.

In the production of white wines, the pomace is not subjected to fermentation due to the high percentage of sugar and less alcohol. For this he was called "vergini" (virgin).

The must for rosé wine undergoes a fermentation process mixed with grape berries. It is called "semifermentate" (stronger). Before the start of the production of grappa, the pulp and must are fermented, then all the bones, stems and branches are removed from the raw materials.

For the last 50 years, only automated distillation methods have been used in the production of grappa in Italy. The distiller of the 21st century is a design of 3 cone-shaped devices, the operation of which ensures the maximum degree of purification of the liquid from impurities.

After passing through the distillation, the drink has a strength of 65-86%, but then it is brought to the desired consistency by adding demineralized water. The final alcohol content should reach 38-60%.

The last stage is ripening or aging, the duration of which determines the value of the drink. The exception is a variety of young grappa, which, after filtration and removal of impurities, is immediately bottled.

Other types of grappa in Italy go through the stage of "aging", for which they are poured into wooden barrels, which traditionally hold 225 liters. Most often, containers are used from oak, ash, cherry wood and acacia. Depending on the type of wood, the final product acquires a specific taste and appearance.

The lightest type of drink is obtained in cherry barrels, amber in oak barrels, which complement it with a special flavor due to tannins. The aroma of grappa also depends on the type of oak wood.

There are about 130 grappa producers in Italy, most of which are located in its northeastern regions.

Main firms and factories:

• Berta - production is located in Piedmont, a high-quality drink is bottled in bottles of an unusual shape;
• Boccino - a company that adheres to the traditional technique of distilling drinks with different aging periods, produces 4 types of grappa;
• Bortolo Nardini - an old and famous factory founded by the Nardini family;
• Vittorio Capovilla - engaged in the production of fruit drinks and grappa; Grappa di Vassano is popular (41%);
• Marolo is a factory with modern technical equipment; when distilling the drink, traditional methods are used; produces not only grappa, but also desserts with its addition.

Grappa and chacha - what's the difference

Strong alcohol lovers find many similarities in the methods of obtaining grappa and chacha. The famous Georgian drink is also produced by distillation from grape pomace, but there are differences.

Grappa and - what's the difference:

• the Georgian drink has a large strength (55-60%), therefore it has a coarser taste;
• for the manufacture of chacha, substandard and unripe grapes are taken, and grappa is made from pulp, often with seeds;
• in the production of drinks, various varieties of grapes are used: for Georgian - white (Rkatsiteli, Isabella), for Italian - only fragrant;
• Chacha is aged exclusively in mulberry barrels, which adds its own specific flavor to the drink.

Grappa is one of the most popular alcoholic drinks, as evidenced by the annual production of 40 million bottles in Italy, which are bought up in many countries.

A real Italian cannot imagine a home party or a family evening without a bottle of fragrant and strong grappa, also known as Italian grape vodka. Grappa drink is traditional for Italy, it began to be made after mastering the technology of wine distillation. At first, vodka was considered exclusively a peasant drink, but later it got to the doges. Subsequently, the grappa drink became a kind of symbol of Italian winemaking and largely corresponds to the traditions of the peninsula and the mentality of the Italians themselves.

Origin of the drink

When exactly the Italian grape vodka appeared is unknown. At first, its production was a rational source of waste disposal from winemaking - pomace of berries, seeds, ponytails. Later, the grappa drink became profitable, raw materials, previously considered waste, became a source of money and later even acquired its own name - marc (French). The drink was made specifically for the peasants, but it fell in love with the mass consumer and was put into production along with wines.

The birthplace of Italian grape vodka is the city of Bassano del Grappa, on the slopes of Mount Grappa. Now the drink is shipped all over the world and is considered status. Grappa has also found its place among grappa, as it retains notes of the specific grape variety from which it was made. Among tourists, the drink is one of the most popular souvenirs. However, Italian grape vodka has earned the greatest popularity in numerous provincial towns throughout Italy and is the most massively consumed type of alcohol.

Vodka or brandy?

Paradoxically, Italian grape vodka is in fact a drink comparable to brandy. The recipe for vodka is in many ways similar to the moonshine brewing procedure and meets the standards for this drink, that is, a strength of about 45-50 degrees. Sommeliers and winemakers are still arguing about where grappa should be taken, since it is distinctive and unique in production. Many households do not disclose the recipe for vodka, in Italy there are even competitions between manufacturing cities.

Grappa, whether it is vodka or brandy, absorbs the taste and aroma of the grape variety that became the basis for the drink. Young grappa, which is less than a year old, really looks like ordinary moonshine, has a high strength, sharp taste, transparent color and bright aroma. A more aged drink casts a rich amber color, has a mild taste with pronounced notes of flowers, berries and jasmine, is easy to drink, does not contain a sharp aroma of ethyl and really more like a good brandy.

How is grappa vodka made?

In many ways, the production of Italian grape vodka does not differ from that in the CIS. The raw material is grape pomace. For more prestigious types of grappa, choose those pomace that contain up to 40% grape juice, add a few seeds. Initially, the vodka recipe included all waste, but later production became cleaner. Raw materials are fermented, after which they are kept from 3 to 18 months, depending on the grape variety, classification and preferences of the buyer. Oak is used as a material for barrels, then grappa vodka gets saturated

Age matters

The older the grappa, the brighter and richer its taste. The question of how vodka is made depends largely on the type of vodka in question. For young vodka, barrels can be made of metal, since no special aging is required. This is allowed by mass producers. Households, family businesses that own small vineyards prefer to adhere to the old recipe for vodka and do not deviate from it.

Varieties of vodka

There are several varieties of grappa, from cheaper options that are almost indistinguishable from ordinary vodka, except for the grape flavor, to a status drink that deserves a place in even the most sophisticated wine collection. Grappa is divided according to the following classification:

• Giovane (bianco), Italian grape vodka, the name of which literally means "white" or "transparent" - the youngest drink, is valued for its low cost, but has a sharp taste, which is why sommeliers are unloved.
• Affinata in legno - This drink has been aged in oak barrels for at least 6 months.
• Invecchiata - according to collectors, the most affordable grape vodka in terms of price and quality, aged throughout the whole year, has a mild taste, but not as pronounced as that of affinata in legno, which is considered a more feminine drink.
• Stravecchia, literally "old" - the most aged Italian vodka, this drink has a shelf life of 18 months, has a rich amber color and a very spicy aroma of grapes and spices.

Bright aroma

Depending on the variety, the product is also divided into the following types:

• Aromatica, contains about 60% grape waste of one variety - Muscatel or Prosecco. A very fragrant drink that is closer to wines than to vodka.
• Aromatizzata, unlike the usual one, originated in southern Italy, a region rich in fruit trees. The drink is infused with fruits, as well as fruit pomace. It has a bright light aftertaste and a more delicate aftertaste.
• Monovitigno - Italian vodka, which contains more than 80% pomace from one variety, which makes the taste of the drink brighter, more common in the north, which is why sourness prevails in the taste palette.

In addition, grappa is subdivided depending on the region of manufacture, as each household adds something different to the vodka recipe. Muscat varieties have a brighter sweet aftertaste, white varieties - sour. Regardless, a good grappa always leaves an almond aftertaste.

Useful properties and taste palette

Like wine products, grappa has antiseptic, antihistamine and anti-inflammatory properties. With moderate consumption, Italian grape vodka can improve blood circulation, improve the functioning of the central nervous system and promote the outflow of bile from the body. Of course, for drinking it is better to choose more aged types of drink, they have a softer taste and richer flavors in the palette.

The taste of vodka depends on the variety that became the basis for production. Grappa is sourer in the north, sweeter and spicier in the south. In France, they make their own analogue of the drink, which has a viscous flavor of spices and is made from darker grape varieties. Initially, grappa was used as an original product, which was served both with fish and meat. Later, it became the basis for a number of recipes for hot dishes, including marinated meat. Now it is used even in cocktails, where it replaces regular vodka.

How to drink grappa in Italian?

In modern Italy, the drink is served as a digestif, that is, "aftertaste", at the end of the main meal. In this case, it replaces the usual. For more affordable types of grappa, there is a universal drinking formula - serve chilled, without mixing. In this case, the taste of ethyl will be less noticeable, and the taste of grapes will begin to prevail in the palette. More status types of vodka are served at room temperature, without any snack, so that a person can fully appreciate the taste of the drink and its aftertaste.

It is noteworthy that vodka is served in special glasses, which are called grappa glasses. They have the shape of a tulip, with a narrower neck so that the aroma of the drink is more noticeable. Traditionally, before serving, it is slightly cooled, the glass is filled by two-thirds, and served to all guests on one dish. They drink a drink, like good wine - savoring both the taste and aroma, holding the glass exclusively by the stem. After this, the host is thanked for the meal. It is extremely impolite to leave unfinished vodka in a glass - this is a sign of disrespect for the owner.

Part of tradition

The Italians have an interesting tradition, which is literally called "wash the cup." According to her, the drink is poured into espresso cups, thanks to which coffee residues are washed off. As a result, there was a fashion to add grape vodka to black coffee. Italians do not consider grappa too strong, and therefore they drink it as an aperitif, at lunchtime and even in the afternoon. This is a unique product, which, like whiskey or brandy, has become a kind of hallmark of the country. Grape vodka remains one of the most successful gifts as a souvenir from Italy, and therefore has gained considerable popularity not only in the West, but also in the CIS countries. This drink is worth a try!

Grappa is a strong Italian alcoholic drink, which is made from grape waste from the production of wine - pulp.

In 1997 a law was issued according to which only a drink that is made in Italy from local raw materials using a certain technology can be called grappa. Its homeland is the Venetto region in northern Italy, and to this day most of the grappa is produced in the northern part of the country, because the southern grapes are too sweet, overripe and not aromatic, as for this drink. Every year, Italian factories produce about 40 million bottles of grappa, which are exported to many countries around the world.

At home, a half-liter bottle of grappa can cost from 7 to 600 euros, depending on the raw materials used, the aging time and the manufacturing plant. Expensive specimens often become worthy representatives of private collections of alcohol, while cheap ones are intended for consumption after a weekday dinner, without any particular reason. Homemade young grappa is usually superior in quality to inexpensive factory grappa. In Russia, a bottle of this drink can cost from 1,000 to 65,000 rubles, but anyone who has a vineyard in their country house, as well as a moonshine still with the possibility of ratifying alcohol, can try to make it at home.

The fortress of grappa is 40 - 55% alcohol, usually - the older, the stronger.

Many peoples have similar drinks: Georgians have chacha, Germans have schnapps, French have mark, Spaniards and Greeks have tsikudya, Turks have rakia. However, grappa differs from all the listed drinks and from brandy in that it is made exclusively from grape pomace remaining from the production of wine. In the manufacture of other drinks, fresh grapes or wine, a product of its primary fermentation, can be used. In addition, of all the listed drinks, grappa is the lightest. For example, the fortress of chacha is 55 - 60%, and it is made from other grape varieties (Rkatsiteli, Isabella) - less fragrant than Italian ones.

An inexperienced person in these matters can call grappa Italian vodka, but this is very inaccurate. Apart from the clarity of the young drink and the percentage of alcohol content, these two drinks have nothing in common. Vodka is neutral in taste and smell, nothing but alcohol is felt in pure vodka - therefore it is drunk chilled and in one gulp. Grappa, on the other hand, has a rich aroma and taste, inherited from grape skins and pulp. Young, colorless grappa smells like grapes, and aged for at least six months in wooden barrels, it becomes golden and takes on a rich aromatic bouquet from wood - like cognac. The taste of grappa is quite soft and balanced, it depends primarily on the grape variety and the quality of raw materials, as well as on the integrity of the manufacturer. Despite the high degree, it is easy to drink.

How and from what grappa is made

Pulp from the production of red wine is best suited for grappa - such grapes are already completely fermented, its pomace contains alcohol, not sugar and does not require pre-fermentation. They are doused with water vapor, and then the resulting liquid undergoes a double distillation in a traditional copper alambik.

From the production of rose and white wine, pulp remains with a high sugar content and a minimum percentage of alcohol, so it undergoes fermentation before distillation - fermentation under the influence of wine yeast and sugar. At home, grape pomace left over from juice production is sometimes used. Such a product did not go through the fermentation process at all, so it is poured with water, glucose is added - so much that after mixing the saccharometer shows about 22%, wine yeast is added and left for fermentation. You can also use regular sugar, but it is problematic for yeast to absorb it, so the drink retains a characteristic yeast flavor, like moonshine.

For the production of grappa, grape pulp without twigs and leaves is suitable, and from the best producers - without seeds. This is due to the fact that all sugars, alcohol and aroma are concentrated in the skin and pulp of the grapes, and all other parts add bitterness and sharpness to the drink.

The prepared mash is decanted, separating the cake so that it does not fall into the distillation cube. With a double distillation, excess alcohols are separated - grappa goes through the process of ratification. After that, it is filtered, cleared of oils and any third-party impurities - a perfectly transparent colorless distillate is obtained. As a rule, it is too strong, so it is diluted with pure water to the required strength - this is how grappa is obtained.

It is believed that the best grappa is obtained by the traditional method of distillation, in copper alambika, but many distilleries use modern continuous cycle stills.

Types of grappa

The first in the technological process is Grappa Giovanni (aka Bianca). This is the same drink, the production of which we described above, without any subsequent manipulations. It is perfectly transparent and colorless, with a pronounced grape aroma, but rather sharp, like for grappa, taste.

Grappa Giovanni can be immediately bottled and sent to the shelves, or they can be turned into all other types of this drink.

If you add some essential oils of berries, fruits or herbs to it, it will acquire a richer bouquet of aromas and taste, and will be called Grappa Aromatizzata. The same effect can be obtained by infusing the initial product with certain berries, herbs or spices - for example, strawberries or cinnamon. For such grappa, some turbidity (from oils) or coloration is acceptable.

Sometimes - for example, for export to America - fruit syrup is added to grappa. It not only enriches the taste and aroma, but also gives softness to the drink.

The rest of the grappa after production is placed for maturation in wooden barrels. The classic version is aging in wild cherry barrels, but now oak barrels are increasingly being used to give an aroma similar to cognac. Aging in ash or acacia containers is also acceptable. Such grappa acquires an amber, golden color, aroma and aftertaste with hints of vanilla, pepper, almond, hazelnut and peach.

Depending on the aging period, grappa becomes Affinata (from six months), Veccia (a year and a half) or Stravecchia (aka riserva, older than a year and a half).

In addition to the characteristics of aging and additives, the name of grappa can indicate the region of Italy in which it was produced, as well as the grape variety. Grappa from an "assorted" grape variety of one group is called Polivitigno, and if at least 85% of the raw materials belong to one variety, then the drink inherits the name of this grape variety. If on the bottle of grappa that fell into your hands, you will meet the word Aromatica, it means that it is made from a grape variety with a bright characteristic smell, for example, from Muscat.

How and with what to drink

For drinking grappa, there are special tulip-shaped glasses - similar to champagne glasses, but pot-bellied at the base, above the stem. In such glasses, the wonderful aroma of this noble drink is best felt, it opens gradually, and alcohol is practically not felt. If there are no such glasses, ordinary cognac ones will do.

Drink grappa slightly chilled, 11 ± 2 0 C for a young, transparent drink and about 17 0 C for an aged drink of the highest quality. You should drink slowly: first enjoy the aroma, then drink a little grappa, holding it in your mouth for at least a couple of seconds in order to have time to feel all the richness of its taste. Ice is not added to pure grappa. Grappa is a great drink for a pleasant conversation, especially after a meal - it is an excellent digestif and improves digestion. They drink it slowly, enjoying every drop, for the sake of the process, and not for the speedy intoxication.

You can eat grappa with any hearty dish, as well as dark chocolate, citrus and other fruits, ice cream, or even drink natural coffee. Professional tasters between different types of grappa drink half a glass of milk to wash away all taste sensations.

There is even an original way of drinking grappa - from espresso cups (not washed from the remnants of the drink). The taste of natural coffee goes well and complements the grappa. Not uncommon for Italians is also espresso coffee itself with the addition of grappa.

You can also prepare cocktails with this strong drink. The most popular of them are:

1. Citrus - for its preparation in equal proportions, 50 ml each, combine grappa, orange and grapefruit juices. All ingredients are poured immediately into a glass, starting with juices, and mixed well.
2. Clover is a combination of 30ml grappa, 20ml lemon juice and 10ml strawberry syrup or liqueur. 1 egg white is added to them, everything is beaten well in a shaker, poured into a glass with ice and garnished with strawberries.
3. Italian wife - for this cocktail, 40 ml of grappa, 10 ml of lemon juice, 5 ml of Blue Curacao (liqueur) and ice are mixed in a shaker and served in a glass.

Grappa is a symbol of Italy. This product of the alcohol industry comes from poor peasant families who have learned the secrets of distillation. Today, centuries later, it is sold along with elite, expensive alcoholic beverages, and you can find it on the shelves with wine. Looking at the label, which says that the drink is forty degrees, you can assume that this is just vodka produced according to Italian technology. There are similarities in manufacturing, but still this is not vodka, but grappa. What's this? You can find out from our article.

Grappa - what is it?

The taste of this drink directly depends on the grape variety that was used for preparation. Initially, grappa was considered a purely masculine and cheap drink. Its taste was hard, the fortress interrupted the aroma of grapes, it was possible to drink it only in one gulp. This continued until the mid-sixties, until the Italian winemakers saw in the grappa "gold mine". They quickly began to decorate the drink, first they changed the rough glass containers for elegant bottles, and then they began to improve the technology of preparation.

Grappa - what is it today? In modern times, it is a thoroughbred alcoholic drink produced in Italy. Bottles with it flaunt in expensive bars, now it has come out of the shadows and has become an elite drink that is drunk according to the rules. We will talk about how to drink grappa in the future content of the article.

How is grappa prepared?

When making wine, a lot of waste remains, these are the skin, bones, combs and small remnants of the pulp. Why throw away such goodness, if many centuries ago people found a use for this "garbage" and even gave it a name - cake, chacha (Georgian name) and many foreign names. By the way, what is the difference between grappa and chacha? Is the drink prepared using a similar technology and from the same raw material? You can find out about this and much more in the following content.

So, cake - the residue from the production of wine, is treated under pressure with water vapor, after which the liquid is fermented with granulated sugar and wine yeast. Further, the distillation process takes place in distillation columns with a continuous cycle, or in almabics (copper cubes intended for distillation).

The resulting distillate is too strong - about 80 degrees. In this form, it is impossible to consume it, and it is dangerous, so the process of dilution from 39 to 55 degrees takes place.

What is the difference between the new technology and the old one?

There are many varieties of grappa, and none of them is considered a cheaper option. Why was this drink previously cheap, but now it has become expensive and elite? The fact is that earlier, for making wine, juice from berries was taken to the maximum, and grappa was prepared from almost dry cake. She was rough and nasty. To eliminate these shortcomings, many experiments with the recipe were carried out. It turned out that with a residue of at least 35 percent in the juice cake, the alcoholic drink grappa completely changes its taste, from unpleasant it becomes fragrant and attractive.

Is there a grappa not made in Italy?

Is it possible to imagine real tequila not made in Mexico? Similarly, grappa, the photo of which is published here, cannot be a product of another country. The fact is that the drink is prepared only from the grapes that grow in the North of Italy. There, the berries ripen more slowly, they are more saturated with acid. Grappa is protected by law, in 2016, on July 16, a presidential decree was issued under number 287 on the impossibility of considering grappa the drink that was made not only not in Italy, but also from grapes growing in the South of the country.

We suggest moving on to the next paragraph and getting acquainted with the varieties of grappa.

Giovane - young grappa

This drink is also called "white", or Bianca. It has a sharp taste, or, as experts call it, brutal. At the same time, the taste qualities are considered poor, but the aroma is rich and rich.

Young grappa is produced in the same way as other types, but the distillate is bottled immediately after distillation. The drink can also be kept a little in stainless steel containers. After many years of storage, this grappa does not change its taste.

If it is at least a little (six months) insisted in a wooden container, then it will acquire a more harmonious and mild taste. Such a drink is called Affinata.

old grappa

If you stand the distillate for a year, you get invecchiata, or vecchia. This drink is softer, more aromatic, and is considered the most popular type of grappa. Reviews about her experts are good. They say that it is enormously different in taste from the young.

Very old grappa

The drink, aged in wooden barrels for a year and a half, is called rizerva or stravecchia, it acquires a rich aroma, "wooden" flavor, becomes golden amber. In addition, the strength of the drink also increases, it increases from 45 to 50 degrees, but the taste does not deteriorate from this. It is considered the most expensive, elite variety of grappa.

Grappa, like whiskey, can be made from one grape variety, that is, single-varietal - monovitigno, or from several varieties, this is how multi-varietal grappa polivitigno is obtained.

Recently, on the shelves you can find a lighter grappa, which is prepared not from pomace, but from all grapes. Such a drink is called Aguavita Prime Uve. Reviews of such a grappa say that it is endowed with a rich wine aroma, it has a chic flavor bouquet, at the same time, the strength inherent in harsh drinks is felt.

How to recognize a real grappa?

In a bar or in a shop window, you can easily recognize this purebred drink, originally from Italy. The peculiarity of the packaging was appreciated by all connoisseurs of good alcoholic beverages. They write that the taste is pleasant, and the bottle pleases the eye.

Grappa is poured into triangular or figured bottles, reminiscent of perfume bottles. But it can also be flask-shaped containers, similar to containers from the laboratory.

The cork is always ground in, there is a wax seal. All these signs on the packaging are a guarantee of the authenticity of the drink.

Checking the quality of grappa is easy. To do this, you need to put two drops of the drink on your hand, rub it, wait half a minute. After that, the skin should smell like raisins, fried bread, spices. If none of these flavors emerge, then the quality of the grappa leaves much to be desired.

How to drink grappa?

This elite drink needs proper consumption. For grappa, special, tulip-shaped wine glasses with a narrowed part at the "waist" have been created.

Many Italians wake up in the morning and add a little grappa to their espresso coffee and call it caffee Corretto, that is, coffee-coretto, or improved, corrected coffee. This drink gives energy for a long time.

But grappa is still a digestif, that is, it is customary to consume it in the evening after a good dinner. Outside Italy, grappa is heavily cooled, but this is wrong. The fact is that such a drink, like whiskey, is not able to fully open the bouquet when hypothermia.

If you have chosen a young grappa, then it is enough to cool it from 8 to 12 degrees. So the drink will not give out all too alcohol details, it will reveal the specifics of the aroma completely, and the aroma is the main feature of this type of grappa.

Old grappa should be between 16 and 18 degrees, to get it, you can use whiskey stones.

To fully appreciate the aroma of the drink, the glass should be held by the stem, so body odors will not interfere.

It is necessary to drink grappa in small sips, holding it for a few seconds on the tongue. In this way, you will be able to feel the whole bouquet of taste. They say that if you take this drink a little more than it would be enough for tasting, there will be no hangover in the morning.

Chocolate (bitter), ice cream, sweet desserts, fruits are suitable for grappa as a snack. If the drink was served for dinner, then vegetables, salads with seafood are ideally combined, but best of all - meat dishes.

Differences between grappa and chacha

Many people thought, after tasting grappa, that this is the same chacha. This is not at all the case, although the production is very similar. What are the differences?

1. Country of growth of grapes, climatic conditions.
2. Grape variety: in Italy they use Riesling Italico, Pinot Bianco, Sauvignon Blanc, Moscato, Barbera, and some others. In Georgia, the material for chacha is the cake of Isabella, Kachich and Rkatsiteli.
3. In the preparation of chacha, other materials can also be used, these are pomace of apricots, persimmons and other fruits, which is added to the pomace of grapes.
4. Chacha is fermented naturally, unlike grappa.
5. Chacha is aged in barrels made from local tree species. Grappa is aged only in Limousin oak cognac barrels.
6. Chacha can be a fortress up to 70 degrees, grappa - up to 50.

Today we told all about grappa - an elite Italian drink. As it became clear, it differs greatly from chacha, but only experts can notice this by taste.

Grappa is a strong alcohol (40-55%) brandy class originally from sunny Italy. Its taste varies from the variety of grape pomace that underlies the drink, and the sweeteners that are sometimes added to it.

Grappa is produced in the widest range, but only from local Italian raw materials. Manufacturing standards and the name of the drink have been protected by law since 1997, or rather, presidential decree No. 287, i.e. you can’t just take and call any grape moonshine grappa. Of the 120 manufacturers, Nonino's House is considered the best in the country.

Sometimes the drink is called grappa wine or grape vodka. But in fact, it is grape moonshine or chacha, or brandy. There are, of course, tiny differences, which will be discussed later.

Homeland: Northern Italy

History:

The first written source mentioning grappa is the testament of a notary from Piedmont from 1451, in which he donated to his family an installation for distilling the drink and its sample. However, it is known for certain that grappa was produced with might and main much earlier - from about the 11th century, and it got its name not by chance, but in honor of the city where they first began to process winemaking waste - Bassano del Grappa.

But on the other hand, the waste of winemaking in Italian sounds exactly like “grapo”, “rapo”, “graspa”, etc. So we will not insist that the name of the drink comes from the name "the city at the foot of Mount Grappa".

But in those dark ages, this alcohol became the drink of the lower classes, who could not afford wine. Its quality at that time was also very low. And only in the 20th century, Italian manufacturers turned the hard drink of commoners into an exquisite digestif of aristocrats. In the 21st century, the quality of grappa has become so high that it has become on a par with vodka, rum and other strong alcohol, overtaking some of them in price. There were traditions of her drinking and a museum dedicated to the drink.

Production technology:

Any winemaking waste is suitable for production - seeds, grape skins, part of twigs, etc. In Italy, glorious for its vineyards, the sea is so good. But it's a shame to throw it away. Therefore, the raw material is processed with water vapor, sugar and wine yeast are introduced into it, and then distilled. The resulting 80% distillate is diluted to obtain the desired strength.

Most often, grappa is aged in wooden barrels. Limousin oak and wild cherry are ideal for this purpose. Exposure makes the drink not only golden - amber, but also softer.

Types and varieties:

Once in high society, grappa, many species appeared at once. There is even a certain classification of the drink.

1. By age and exposure:
   • Giovane or blanca– young and unaged (therefore colorless), bottled as soon as the distillation is completed. The taste is somewhat harsh and poor. Does not change taste over the years. Fragrant.
   • Grappa affinata legno- aged in wood for at least six months. Softer young.
   • Vecchia or invecchia- aged in barrel for at least a year.
   • Stravecchia or rizerva- aged in barrel for at least one and a half years. Is the oldest. The taste is pronounced with woody notes, the color is golden, the aroma is rich.
2. According to the homogeneity of raw materials:
   • monovitigno- one varietal grappa - it contains at least 85% pomace from one grape variety (indicated on the label), for example, from Muscat, Chardonnay, Cabernet Sauvignon, etc.
   • polivitigno- many varietal - in its composition the cake of different varieties of grapes
   • acquavite d'uva- in fact, not grappa, but a distillate from all the remaining fermented wine materials. Drink quality is poor.
3. Taste:
   • aromatica- is considered "fragrant", because. it is based on aromatic grape varieties (Prosecco, Moscato)
   • aromatizzata- is considered "flavored", because. after manufacturing, it is insisted on "flavorings". They are berries (strawberries, black currants), fruits, herbs, spices (cinnamon), nuts (almonds), etc.
4. By regions of Italy :
   • Friuli, Venice - produce the best grappa
   • Piedmont, Trentino, Tuscany - produce good grappa

Most prestigious brands:"Alexander", "Ventani", "Tre Soli Tre", "Bric de Gaian", "Grappa Fassati Vino Nobile di Montepulciano".

Action on the body:

Like any alcoholic beverage, grappa can bring health benefits and harms.

The benefits are determined by the substances contained in grapes and oak, which pass into the drink during the production process, which equates the effect of grappa on the body to the effect of cognac (lowering pressure, treating the gastrointestinal tract, etc.).

So everything needs a standard. Regarding grappa - this is 30 - 50 ml per day.

How to drink grappa:

High society highly appreciates all kinds of traditions, sometimes creating them even from scratch and elevating them to a cult. The same thing happened with grappa. Having ceased to be a peasant, she became a high society, requiring the performance of the ritual of drinking.

1. Temperature

One interesting rule applies here - the older the drink, the “warmer” it can be. So, aged 1-1.5 years or more, grappa is drunk without cooling. The drink at room temperature (16-18°C) is savored, revealing the flavor bouquet and aroma. But if it’s still hard for you to drink strong alcohol warm, or the grappa is young, then cool it down to 5-10 ° C.

1. Dishes

Grappa is poured into glasses with legs in the shape of a tulip or ordinary “cognacs” (snifters). Glasses for white wines, and even coffee cups, are also suitable for this purpose.

1. Quality control of grappa

Held in the kitchen, not in front of the guests. Wash your hands with a product that does not have strong odors, so that they are clean but free of foreign odors. Put 2-3 drops of grappa on the brush and after 10-30 seconds evaluate the result by inhaling the air at the very wrist. A poor-quality drink will make itself felt with a sharp unpleasant odor. A good grappa will leave a trail with the aroma of fried bread, raisins, etc. on the hand.

1. Drinking process

Grappa is a digestif, so it is drunk most often after dinner in its pure form. The glass (if it is taken) is not completely filled, but only ¾.

The transparency of the drink, the smell are evaluated (at the same time, the glass or glass is held only by the leg, the hand does not touch the rest of the glass), after which a small amount lingers in the mouth for several seconds. The aftertaste contains vanilla and nutty accords.

Do not drink grappa in one gulp!

The drink is successfully used to create cocktails.

A portion of grappa added to espresso is called Caffè Corretto in Italy. But any strong alcohol is suitable for its preparation.

1. Appetizer for grappa.

Being strong alcohol, grappa requires hearty (vodka) snacks. If it’s completely Italian, then serve citrus fruits or ice cream, coffee, dark chocolate, and desserts to it.

note:

Many do not see the difference between grappa and chacha. Partly it is. But despite the identical production technology, there are still differences between chacha and grappa:

1. Grappa has elite varieties with long-term aging, chacha - no
2. For grappa, only winemaking waste (from ripe grapes) is used, for chacha - all grape waste, including unripe fruits with high acidity.
3. Of the varieties of grapes for grappa, sweeter and more noble ones are used (like Muscat), for chacha - more sour, most often - Isabella.
4. Grappa is poured into special stemmed glasses or cognacs, chacha - into glasses for vodka

Home grappa. Recipe.

Making an imitation of Italian alcohol at home is not at all difficult. In addition, this is a great way to build waste after making wine or grape juice.

For this you will need:

• moonshine still (the more serious, the better)
• large fermentation tank with lid
• water - 30 liters
• sugar - 5-7 kilos
• wine yeast - 100 grams
• grape raw materials - 10 liters

ALL COMPONENTS CAN BE REDUCED OR INCREASED IN PROPORTION TO THE RECIPE SPECIFIED.

1. Raw material.

This is grape pomace (skins - seeds), but the whole one can sometimes be used (if you have it like in a grape factory).

If you are going to prepare grappa, grape juice for primary needs, such as wine, squeeze carefully, keeping up to 50% of it in berries.

The variety of grapes and its ripeness are not of fundamental importance, despite the strange preference of some people to use unripe berries.

As for grape branches, it all depends on individual preferences. We only note that they will give the drink excessive bitterness and astringency.

1. Fermentation

We send cake and sugar, wine yeast and cold boiled water to the fermentation tank. After a week (sometimes earlier) fermentation should begin. The container is closed (not necessarily tightly - tightly) and sent to the dark. From time to time, the mash needs to be mixed, breaking the hat from the skins, etc.

Usually fermentation is completed in 2-3 weeks and it can be distilled.

1. Distillation

To begin with, the mash is filtered, carefully separating the pulp.

The distillation is carried out twice, while for the second time, dividing the resulting distillate into fractions, i.e. highlighting the "heads", "heart" and "tails" of the drink. For this, an ordinary cheap moonshine is poorly suited, but a copper alambik (its smaller copy), although it will become a major option, will bring the taste of homemade grappa as close as possible to the original.

1. Excerpt

The grappa you just received is now drinkable. But it will be even better if you place it for half a year - a year for "rest" in an oak or cherry barrel. You can completely “forget” about it for a couple of years - this will only make the drink more subtle and refined. By the way, if there is no barrel, try to insist grappa, like one of the options for homemade cognac - on oak or cherry pegs.

The second option is to insist the drink on fruits - berries or herbs - spices. You can use nuts like almonds, hazelnuts, cedar, hazelnuts. Choose your favorite bouquet, for example, orange - cinnamon, etc. and fill it with the resulting alcohol. After 3-7 days, a fragrant yummy is obtained. Variants with nuts, spices, citrus zest can be aged for a month or more.

Of course, the resulting drink will be different from the store, but this does not mean that it will be bad. Having carried out such a creative experiment more than once, you will hone your skills, and perhaps your grappa will surpass even the Italian one in taste.

Grappa cocktails

They are tasty, interesting, feminine. But the main thing in them is the possibility of an experiment, as a result of which grappa can replace vodka in any cocktails with vodka. However, the reverse exchange is also possible in cocktails with grappa.

Simple cocktails usually consist of grappa (50 ml) and absolutely any juice (100 - 150 ml). They are served chilled, with ice and a cocktail tube.

Let's give an example of several more complex options.

P.S. You will not find bitters - cook without them!

Cocktail "Italian Wife"

You will need:

• grappa (Grappa) - 40 ml
• liqueur "Blue Curacao" - 5 ml
• lemon juice - 10 ml

Cooking like this:

This is a shot. The components are combined in a shaker, filtered into a glass (without ice).

Cocktail "Clover"

You will need:

• grappa - 30 ml
• strawberry syrup (or liquor) - 10 ml
• lemon juice - 20 ml
• egg white - 1 pc.

Cooking like this:

Ice is placed in a glass. The components are combined in a shaker and poured into a glass. In some cases, no protein is added.

Cocktail "Manhattan"

You will need:

• grappa - 10 ml
• red vermouth - 25 ml
• Angostura bitters - 1-2 drops
• ice - 2-3 cubes

Cooking like this:

The components are combined in a shaker and poured into a glass.

"Grappato"

You will need:

• grappa - 30 ml
• liqueur "Amaretto" (another cherry) - 10 ml
• ice - 2-3 cubes

Cooking like this:

Ice is placed in a glass. The components are combined in a shaker and poured into a glass.