Grappa tastes good to the Germans. Who does not appreciate the tempting, mouth-blown grappa bottles? Learn more about this fine spirit and the differences in this “water of life”. Grappa is an alcoholic beverage distilled from grape marc (the residue of grapes during grape pressing: stems, stalks, seeds and especially the grape skins). The name is protected internationally. Grappa may only be produced in Italy. Analogous products are called “Marc” in France, for example, and “Trester” in Germany. Grappa usually have an alcohol content of 43% by volume.
Origin of grappa
The birth lies in the darkness of history. About the origin there are the most diverse conjectures: In the 5th century, the Burgundians are said to have brought the art of pomace distillation to Friuli. Others claim that the Friulians had already mastered this art. Still others say that the invention came from the Arabs who occupied Sicily in the 9th century.
What is certain is that the Arabs discovered the art of distillation. Although there is evidence that grappa was traded as well as exported in the 15th century, for a long time grappa remained an unknown vintner’s liquor, especially since vintners were allowed to designate small quantities of grappa for their own use without any restrictions.
Last but not least, grappa still serves as a “household medicine” for the village population. Only since the sixties and seventies of our time the “army liquor” became an international noble 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 grappa its new, modern image. Today, grappa is a “pleasurable icing on the cake of a sophisticated eating and drinking culture.”
Differences in grappa
The differences between grappas are based less on the distillation method used than on the raw materials (grape variety, acidity, degree of humidity of the marc, proportions of grape stalks, etc.), duration and type of storage (barrel size, age and type of wood) and the “art” of the distiller.
Grappa already have an appealing taste shortly after distillation. They require only a short barrel aging. Good distillers naturally give their grappa a longer aging period to give it finesse, fullness and complexity. “Stravecchia” or “Riserva”, for example, means that the grappa has been aged for at least half a year in wooden barrels as well as half a year in closed stainless steel tanks.
A distinction is made between flavored and non-flavored grappa. In the case of aromatized grappa, additional flavorings such as herbal extracts, fruits or floral aromas are added to the grappa during the aging process. Many grappas today are distilled single-varietal, that is, from a single grape variety.
Particularly well known are the internationally renowned grape varieties: Chardonnay, Sauvignon and Pinot Noir. With a little practice, the grape variety can be identified by smell and taste.
The germ cells of grappa culture are Friuli, Piedmont, Veneto and Trentino. From these regions come very finesse and full-bodied grappas due to the cooler northern Italian climate (higher acidity).
When and how to enjoy?
Grappa is known as a digestif, a harmonious rounding off of a meal. Good grappa is drunk at room temperature, preferably in shaped grappa glasses. Grappa and grappa glasses are therefore also a tasteful gift idea for the host. Grappa can also be drunk neat: with coffee or mocha, for example, or with a glass of mineral water on the side. But grappa has also found its way as a bar mix drink (e.g. “Grappa-Fiz”).
