Grappa tastes the Germans. Who does not appreciate the tempting, mouth-blown Grappa bottles? Learn more about this noble spirit and the differences in this "life water". Grappa is an alcoholic beverage made from pomace (the residue of the grapes used for grape production: stalks, stems, seeds and, in particular, grape skins). The name is internationally protected. Grappa may only be made in Italy. Analogous products are called, for example, "Marc" in France, "Trester" in Germany. Grappa usually have an alcohol content of 43% vol.
Origin of grappa
The birth is in the dark of history. About the origin, there are the various conjectures: In the 5th century, the Burgundians are said to have brought the art of pomace distillation in Friuli. Others claim that the Friulians have already mastered this art. Others say the invention came from the Arabs who occupied Sicily in the ninth century.
It is clear that the Arabs discovered the art of distillation. Although trapping and exportation were tradable in the 15th century, Grappa remained an unknown vintner's schnapps for a long time, especially since winegrowers were allowed to name small quantities of grappa for their own use without conditions.
Last but not least Grappa still serves the village population as "home medicine". Only since the sixties and seventies of our time did the "Armeleuteschnaps" become an international fine drink. The pioneering work of individual distillers and winemakers in production, new forms of glass and packaging and the advance of Italian gastronomy and wine culture gave the Grappa its new, modern image. Today Grappa is a "enjoyable icing on the cake of a sophisticated dining and drinking culture".
Differences in Grappa
The difference between the grappa is less in the firing method used than in the starting materials (grape variety, acidity, moisture content of the pomace, proportions of grape stalks, etc.), duration and type of storage (barrel size, age and type of wood) and in the "art" of distiller.
Grappa already have an appealing taste shortly after distillation. You only need a short barrel maturity. Of course, good burners give their grappa a longer ripening period to give it finesse, fullness and complexity. "Stravecchia" or "Riserva" means, for example, that Grappa has been stored for at least half a year in a wooden barrel and half a year in a closed stainless steel tank.
There is a distinction between flavored and non-flavored grappa. For the flavored grappa, flavors such as herbal extracts, fruits or floral aromas are added to the Grappa. Many Grappa today are sorted, that is from a single grape variety, distilled.
Particularly well known are the internationally renowned grape varieties: Chardonnay, Sauvignon and Pinot Noir. With a little practice, the grape variety can be recognized by its smell and taste.
The germ cells of Grappa culture are Friuli, Piedmont, Veneto and Trentino. Due to the cooler northern Italian climate (higher acidity), these regions produce very high-finesse and full-bodied grappa.
When and how to enjoy?
Grappa is known as a digestive, as a harmonious rounding of a meal. Good Grappa you drink at room temperature, preferably in formechten Grappa glasses. Therefore, Grappa and Grappa glasses are also a tasteful gift idea to the host. Grappa can also be drunk on its own: for example with coffee or mocha or with a glass of mineral water to the side. But Grappa has also found its way into the barmix drink (eg "Grappa-Fiz").