Grappa

Grappa is an alcoholic beverage, a fragrant grape-based pomace brandy of between 35% and 60% alcohol by volume (75 to 120 US proof) of Italian origin, similar to Spanish orujo liquor, Serbian, Croatian, Bosnian and Montenegrin lozovača or komovica or Chacha Republic of Georgia and Portuguese aguardente.

Literally "grape stalk", most grappa is made by distilling pomace and 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 It was originally made to prevent waste by using leftovers at the end of the wine season.

A similar drink, known as acquavite d'uva, is made by distilling whole must. The flavour of grappa, like that of wine, depends on the type and quality of the grape used as well as the specifics of the distillation process.

Grappa tastings invariably begin with "young grappas," then continue with cask-conditioned and aromatic grappas before finishing with aromatized grappas.

When the tasting involves more than one grappa from the same category, the examination begins with the grappa that has the lowest alcohol content and concludes with the product richest in alcohol.

In the case of the two grappas with the same alcohol content, the tasting begins with the smoother and less markedly flavoured product, which the organizer of the tasting will have selected beforehand.

After each tasting, and before sampling another glass, some tasters recommended drinking half a glass of milk to refresh the taste receptors on the tongue.

Another way to "taste" grappa is by rubbing a small amount on the back of the hand and sniffing. If the aroma is pleasant, the grappa is well made. Impurities in grappa come out in the vapor and can be easily distinguished in this way.



Source: http://en.wikipedia.org/wiki/Grappa


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