Starting this blog with this strong Italian beverage is a mere coincidence, yes or no, it depends.
For sure I am a wine and beverage lover. The fragrances and tastes of fruit, wood and flowers preserved by either distillation and fermentation are as precious and artistic as the making of a perfume. Having a glass of wine and chatting with good friends, should be one of the most enjoyable moments in life.
I enjoy wine and beverages, as much as I enjoy life. This blog is created for all those who love and enjoy our lives and who appreciate every little beautiful thing in our lives.
Back to this Grappa. I was having my b/d dinner with one of my best friends tonight at the Cammino of the Excelsior Hotel when I saw a tray of Grappa. The most eye-catching was the serving glasses. I asked the manager and he told me that the glass was called “Raffinato Piacere”, a tall and slim little glass just looked like a lovely Tulip. The manager also told me that this berverage was a kind of after dinner drink. Without second thought, I ordered one Chardonnay Grappa to taste.
This Grappa Chardonnay is no question a very strong beverage, around 40%. The taste of grape comes after the strong spirit taste. A kind of berverage quite similar to Brandy, but with a clear body.
A bit too strong for me, but I really love the Tulip glass.
Let’s see how Wikipedia tells us something about Grappa:
Grappa is a fragrant grape-based pomace brandy of between 40% and 70% alcohol by volume (80 to 140 proof), of Italian origin. Literally “grape stalk”, grappa is made by distilling pomace, grape residue (mainly the skins, but also stems and seeds) left over from winemaking after pressing. It was originally made to prevent waste by using leftovers at the end of the wine season. It quickly became commercialised, mass-produced, and sold worldwide. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well the specifics of the distillation process.
In Italy, grappa is primarily served as a “digestivo” or after dinner drink. Its main purpose was to aid in the digestion of the heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto. Another variation of this is the “ammazza caffè” (literally, “coffee-killer”): the espresso is drunk first, followed by a few ounces of grappa served in its own glass.
Among the most well-known producers of grappa are Nonino, Berta, Sibona, Nardini and Jacopo Poli. While these grappas are produced in significant quantities and exported, there are many thousands of smaller local and regional grappas, all with distinct character.
Most grappa is clear, indicating that it is an un-aged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are stored.
