Grappa: The Quirky Italian After-Dinner Drink You Must Try
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If you’ve ever drunk Grappa at the end of a hearty Italian meal, you would have probably been surprised by its peculiar flavour or overwhelmed by the scorching feeling. Although this spirit has long been misunderstood, it is now beginning to gain attention. Here, we’ve created a guide for you with all you need to know about this Italian beverage as a result.

Grappa is an Italian pomace brandy made from grapes that range in alcohol content from 35% to 60% by volume. It is an alcoholic beverage created from the grapes left over after manufacturing wine. Since the European Union’s legal definition of Grappa was adopted in 2008, specific requirements must now be met for an alcoholic beverage to use the term.

Flavour profile

Grappa is known as ‘firewater’ and has a stronger flavour profile than you might anticipate from a drink prepared from leftover wine. With its potent scent and flavour, it is more comparable to tequila than grape juice. The majority of other flavours are overpowered by straight Grappa’s high alcohol concentration, which typically ranges from 35% to 60%. Depending on the age or variety of grapes used to make the Grappa, you could detect very subtle flavour variations.

How is this liquor made?

Unlike brandy, which is prepared by immediately fermenting pure grape juice, Grappa is manufactured by fermenting the skins, seeds, remaining pulp, and even the stems of grapes after they have been pressed for wine. Furthermore, the pomace, or ‘vinaccia’, is moist and fresh, allowing it to ferment before distillation. Similarly, for optimal results, grappa manufacturers prefer grapes that have been lightly pressed. Red grapes often require less fermentation before distillation because of their high alcohol concentration. Meanwhile, white grapes may be fermented for a longer period of time to ensure that they are sufficiently powerful. During this time, the pomace is kept in covered silos to prevent oxidation while retaining moisture.

How to drink Grappa?

Traditionally, people drink Grappa after dinner to aid digestion. It should be served in tiny glasses at room temperature or slightly cooled. To experience the scents, use a thin glass with a slightly broader aperture at the top (tulip-style). You should gently swirl the alcohol in the glass, briefly enjoy the aroma, and then taste it in little sips.

Benefits of Grappa

Surprisingly, 95% of the nutrients in a grape are contained in the skin rather than the pulp. As a result, pomace contains high levels of its well-known antioxidants and anti-inflammatories. It is unclear whether much of this survives the distilling process to create Grappa, and there is scant evidence that it has a direct impact. Nonetheless, Grappa is frequently praised for its ability to relieve bloating after a heavy meal. Although it has little therapeutic benefit, Grappa is used as a digestif for a purpose and can aid digestion by cleansing the stomach.