Grappa is a unique Italian drink made from grape cake left over from wine production. Known since the Middle Ages, grappa experienced a rebirth in the early 20th century.
Grappa history
According to legend, grappa was invented in the small town of Bassano Del Grappo, located in the famous Veneto region. Farmers, not wanting to throw away the waste of wine production, distilled from it a strong alcoholic drink, ideal to warm in the cold winter months, but with a taste and aroma far from ideal. Grappa was considered a rough, rustic drink, but has survived for centuries as the villagers considered it a "pain killer." Like vodka, they poured her wounds on her body and soul.
A woman in love helped grappa make its way from the village austerias to the bar counters of the best restaurants in the world. Her name is Gianola Nonino. Gianola's husband, Benito, tried for years to improve grappa, using the freshest cake purchased from the best wineries in the region for its production, but all attempts to "refine" the drink failed until Gianola offered to take only waste from the production of the famous local dessert wine. This decision turned out to be not only a revolutionary concept, but also a winning move. The result is a strong yet elegant drink with distinct honey notes. By hand pouring the "new" grappa into specially selected bottles with hand-written labels for her, Gianolla persuaded to buy such grappa not local austeria, but restaurants and bars throughout Italy. This happened in 1973. Inspired by the success of the first batch, Benito began experimenting with pomace from other grape varieties, not mixing them as before, but achieving a purity of taste. Soon, distillers from all over Italy began to adopt his experience, because such grappa was sold much more expensive than the usual cheap product.
In 1998, the Nonito family released in honor of the centenary of their own wine-making business the first edition of grappa made not from cake, but from whole grapes.
There are four main types of grappa: young, aged (in barrels), aromatic and flavored.
Modern grappa
Grappa is now a very versatile drink. You can buy very cheap alcohol, made according to the old village technology, or spend money on a bottle of the modern drink. Grappa, which uses cake from only one grape variety, with the light hand of Mrs. Nonino is called monovitigno - single-variety, by analogy with expensive single malt whiskey. Following the success of the jubilee batch of grappa, with government approval, production of the drink was made from whole grapes, not waste. Peach, apricot, raspberry, cherry, pear grappa became a logical continuation of this line.
To understand the good or bad grappa in front of them, the tasters put a little drink, like perfume, on the back of the wrist and inhale the scent.
How to drink grappa
Good grappa - and bad grappa is better not to drink - is a digestiv, a drink served in the afternoon to improve digestion. Chilled grappa is poured into special glasses with a long stem, pot-bellied at the base, but with a high neck. Before you drink a drink, etiquette requires you to inhale its aroma. Pistachios, dry biscuits and cheeses are served with grappa. Corretto coffee is also popular in Italy - espresso flavored with grappa. It is also drunk after meals.
