Oh, Grappa!
I was checking stocks of my wine cellar this weekend when I realized that I am still holding a small collection of Grappa ! I decided to write about this forgotten spirit even though it is not a wine.
Strictly by definition, Grappa is a distilled spirit from grape skins and seeds (known as pomace) that are left behind in the winery after the wine is made. The name is exclusive – only distillates produced in Italy can be marketed as “grappa” and every aspect of its production is to follow a prescription – the composition of the pomace, including the allowable moisture, the distillation method and the maximum alcohol level (86%). The other form of spirit that is distilled from whole fermented grapes is called acquavite d’uva.
The aroma of grappa is complex and full, especially when the alcohol level is less than the maximum. The grape varietals that are more suitable for making grappa belong to the aromatic category: Riesling, Gewurztraminer, muscat, Muller-Thurgau. As the raw materials of grappa are dependent on those used in winemaking, the recent changes in winemaking practices carry an impact on the quality of grappa indirectly. Traditionally, whole grapes and stems are crushed to extract the grape juice for fermentation in making wine. Today, wineries remove the stems from the grapes before pressing in order to reduce the bitter taste in the wine. Similarly, grappa distillery can now use pomace without stems or request the winery to remove the stems. There is also more moisture in the pomace for distillation. The smell of sweetness in the must is much like that of the wine that we all enjoy. When grappa is made, the aroma from the grapes is passed to the spirit. The higher quality pomace ensures that the resultant grappa is smooth and richly aromatic.
Enjoying a grappa is much like enjoying a wine. It sometimes carry aroma like herbs, raisins, nutty and the color may vary from its purest form to amber and honey. The glassware designed to hold the spirit is fanciful and artistic. It is a love on first sight for me. The taste of grappa has also found its way into many Italian kitchens. As for my own kitchen, I love to use a dash of grappa that has the spicy aroma in strong flavored dishes to give it the extra omh factor. To enjoy grappa in a glass, it is best served at 8-10C for the young spirit and 16-18C for the older ones.
Copyright of Wine Treasures Pte Ltd
By Cher Lim
Wine Treasures Pte Ltd
Website: http://www.wine-treasures.com
Email: limce@singnet.com.sg
Strictly by definition, Grappa is a distilled spirit from grape skins and seeds (known as pomace) that are left behind in the winery after the wine is made. The name is exclusive – only distillates produced in Italy can be marketed as “grappa” and every aspect of its production is to follow a prescription – the composition of the pomace, including the allowable moisture, the distillation method and the maximum alcohol level (86%). The other form of spirit that is distilled from whole fermented grapes is called acquavite d’uva.
The aroma of grappa is complex and full, especially when the alcohol level is less than the maximum. The grape varietals that are more suitable for making grappa belong to the aromatic category: Riesling, Gewurztraminer, muscat, Muller-Thurgau. As the raw materials of grappa are dependent on those used in winemaking, the recent changes in winemaking practices carry an impact on the quality of grappa indirectly. Traditionally, whole grapes and stems are crushed to extract the grape juice for fermentation in making wine. Today, wineries remove the stems from the grapes before pressing in order to reduce the bitter taste in the wine. Similarly, grappa distillery can now use pomace without stems or request the winery to remove the stems. There is also more moisture in the pomace for distillation. The smell of sweetness in the must is much like that of the wine that we all enjoy. When grappa is made, the aroma from the grapes is passed to the spirit. The higher quality pomace ensures that the resultant grappa is smooth and richly aromatic.
Enjoying a grappa is much like enjoying a wine. It sometimes carry aroma like herbs, raisins, nutty and the color may vary from its purest form to amber and honey. The glassware designed to hold the spirit is fanciful and artistic. It is a love on first sight for me. The taste of grappa has also found its way into many Italian kitchens. As for my own kitchen, I love to use a dash of grappa that has the spicy aroma in strong flavored dishes to give it the extra omh factor. To enjoy grappa in a glass, it is best served at 8-10C for the young spirit and 16-18C for the older ones.
Copyright of Wine Treasures Pte Ltd
By Cher Lim
Wine Treasures Pte Ltd
Website: http://www.wine-treasures.com
Email: limce@singnet.com.sg
Labels: Tasting Notes
posted by Cher Lim 林之樱 at 1:07 PM
9 Comments:
Cher
Good comments on grappa. A lot of people here in the U.S. think it is similar to jet fuel, but I don't think they have ever had a good one. It seems more quality producers (Antinori, ect.) are starting to make grappa, I guess if you already have the best grapes you might as well use them to there fullest potential. The producer I use at the restaurant is named Poli, he makes quite a few and I have found his quality to be very high.
Dear Brent
Indeed, Grappa is not popular here in Singapore. I dont think many consumers are aware of it. I may not have tasted the best Grappa yet but the ones that I have are from Angelo Gaja. How do you normally serve the Grappa in your restaurant?
Best Wishes,
Cher
We serve it chilled in a cordial glass. I seem to go through about 3-4 bottles a year.
We serve it chilled in a cordial glass. I seem to go through about 3-4 bottles a year.
Where can an American get some quality grappa? I have a bottle that does taste like jet fuel, though that might be how they all taste. I looked up some of the mfg's you and Brent mentioned but it just set me on a wild goose chase around Italian websites, distributors, etc.
I heard of some distributors in New York - Banfi Vintners, Clicquot Inc, Vinifera Imports who carry great Grappa. You may check them out .. Hope this helps.
Merry Christmas!
Cher
i have a bottle of luigi francoli nebbiolo. drinking from my grappa stemware, i find it sharp and sweet with lotsa aroma! i also love single malts and can only afford lower range cru classe/bourgeois and some quaffing aussies! i hope to ord soon so that i can make more monies to buy somemore drinkys. i also love belgium tripel beers! cheers!!!! ord loh!
its me again... my last post contained luigi francoli grappa. anyway i am interested in the wine/beer/liquor as a profession. could you perhaps advice me? thank you. i finished ns and joined a bank as an intern/doing part time studies. am contemplating on going first into wine retail while studying.
kelv
sorry, i forgot to include that im in SG and taste lower priced wines regularly. also drinking regularly are the various ales and single malt whiskys. wld ocassionally pick up cheaper cru classe, 2nd labels or cru bourgeois wines as they are more affordable. i am a fan of pauillac... not quite a burg fan (not well exposed yet). also some spanish wines (jumillia). i like cab sau and malbecs particularly and keen to explore nebbiolo =P
kelv
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