Therefore, many distillers begin with quality assurance prior to distillation. Larger distilleries may also choose to preserve the grape pomace for later use. The tag on the bottle describes the typical Venetian ‘rasentin’ – or rinsed coffee – where the finished espresso cup is rinsed with a splash of Grappa and enjoyed. This is a perfect Grappa for rasentin, as it’s fairly neutral in character. It has a floral, grapey nose and a focused palate that’s pretty straightforward, well balanced, smooth and enjoyable. Subtle pear and grape notes and just a tiny touch of cream on the finish. Alc 40% Aged for at least 15 years in Slavonian oak barrels, this is a complex Grappa full of cinnamon, nutmeg, dried fruits, cigar tobacco, spicy cedar wood, dusty books and dried orange peel. On the palate those sweet spices and dried orange peel combine with a fragrant waft of pot-pourri, followed by rich cigar tobacco and dusty, spicy wood. It’s beautifully balanced and smooth, although it has a spiky, refreshing edge to it. A gorgeous peach skin character emerges in the mouth long after the last drop has been drunk! Alc 45% Grappa Giovane (Unaged): Otherwise known as “young” grappa, this crystal clear product is bottled after a short rest in steel tanks.

Grappa Nonino– one of the best known brands of Italian grappa, from the region of Friuli Venezia Giulia The Museum of Wine and Grappa shows historical equipment used in the early years of grappa distillation. Let’s start by clarifying one point, so that it is crystal clear as the best young grappa: what are speaking of when we talk about barrique. At the end of the aging process, a grappa barricata will have a color that ranges from gold to dark amber; it will be rich in very complex, almost ethereal aromas, such as hints of spices or tobacco; and present a round taste, smoothed by hints of vanilla and ripe fruit, depending on whether it is a grappa barricata vecchia or Riserva.This is not to be confused with brandy, which is produced by distilling wine and other fermented fruit juices. Whereas brandy can be made anywhere in the world, grappa is its own Geographical Indication (G.I.) and must be produced 100% within Italian territory from grapes grown exclusively in Italian soils. How Is Grappa Made? Some of the unaged grappas made from white grapes have these really beautiful floral notes on the nose,” shares Elana Abt, head sommelier at Quality Italian in New York City. “Sometimes there’s this ever so slight glycerol effect—like a little bit of a sugar quality even though there’s not very much sugar in the spirit itself.”

Criterion 2 rules out the direct fermentation of pure grape juice, which is the method used to produce brandy. Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, [ clarification needed] aged grappas have become more common, and these take on a yellow or red-brown hue from the barrels in which they are stored. Grappa is an Italian spirit made from pomace—the grape seeds, skins and stems leftover from wine fermentation. It is traditionally enjoyed as a digestif, or after-dinner drink, to aid digestion and extend the evening.A small tulip-shaped glass is ideal for enjoying the aromas, filled just a quarter full. Young grappas should be slightly chilled (47-48°F) and aged grappas slightly below room temperature (61-62°F). 2. Drink Grappa in Coffee Grappa had a bad reputation in its day for tasting like firewater, but that’s no longer the case. Different types of grappa take on very different flavor profiles ranging from green fruit and white florals, to aromas of hazelnut and dark chocolate. Axel Behrendt, et al., Grappa: A Guide to the Best ( Abbeville Publishing Group (Abbeville Press, Inc.) 2000) Examing you grappa. Grappa must always be clear and without any suspension. However, the color can vary. Young grappas are colourless, clear and crystalline, aged grappas are pale yellow to amber and flavored grappa tend to take the color of whatever is used as an infusion.