Wine Spectator posted about Grappa earlier this week and it stopped me in my tracks, because I have never once created content on what Grappa actually is, where it comes from, or how it is made. And I probably should have, because it is one of the most fascinating spirits in the world.
Grappa is an Italian spirit and digestif made from pomace, the seeds, stems, pulp, and skins left over after grapes have been pressed for winemaking. Most people would consider this waste. Italians decided centuries ago to distill it into something remarkable.
The pomace is collected after wine production and placed into copper stills. Once the alcohol evaporates and condenses, the result is an extremely potent spirit between 65-85% ABV. Distilled water is then added to bring it down to a drinkable range. From there, Grappa can be bottled unaged for a clear, bold, and fiery character (similar to vodka) or aged in oak barrels like whiskey, where it develops a golden color and a smoother, more complex profile.
Today Grappa is a protected name under European law. It must be made in Italy from Italian pomace.
If you want to learn more about Italian wine and spirits and experience it firsthand, I am planning a trip to Italy next year and I am inviting you to come with me. Interest form is linked in my bio.
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1 Comment
Does it still retain any of the grape flavors? If its like a nautral wine flavored vodka, that sounds great, especially for cocktails