Grappa
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'''Grappa''', also known as ''Grappa Wine'', is an [[Wikipedia:Italy|Italian]] grape-based spirit of between 40% and 50% [[alcohol by volume|alcohol by volume]] (80 to 100 [[alcoholic_proof|proof]]). It is made from the [[distillation]] of pomace (for which one occasionally sees the French word ''marc''), i.e., the residue of grapes (including the stems and seeds) that were pressed for the winemaking process. It was originally made to prevent wastage by using the leftovers at the end of the wine season. It quickly became commercialized, mass-produced, and sold to the world. | '''Grappa''', also known as ''Grappa Wine'', is an [[Wikipedia:Italy|Italian]] grape-based spirit of between 40% and 50% [[alcohol by volume|alcohol by volume]] (80 to 100 [[alcoholic_proof|proof]]). It is made from the [[distillation]] of pomace (for which one occasionally sees the French word ''marc''), i.e., the residue of grapes (including the stems and seeds) that were pressed for the winemaking process. It was originally made to prevent wastage by using the leftovers at the end of the wine season. It quickly became commercialized, mass-produced, and sold to the world. | ||
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Very popular, grappa is originally from the city of [[Wikipedia:Bassano_del_Grappa|Bassano del Grappa]], near [[Wikipedia:Mount Grappa|Mount Grappa]]. | Very popular, grappa is originally from the city of [[Wikipedia:Bassano_del_Grappa|Bassano del Grappa]], near [[Wikipedia:Mount Grappa|Mount Grappa]]. | ||
Latest revision as of 21:39, 8 March 2013
Grappa, also known as Grappa Wine, is an Italian grape-based spirit of between 40% and 50% alcohol by volume (80 to 100 proof). It is made from the distillation of pomace (for which one occasionally sees the French word marc), i.e., the residue of grapes (including the stems and seeds) that were pressed for the winemaking process. It was originally made to prevent wastage by using the leftovers at the end of the wine season. It quickly became commercialized, mass-produced, and sold to the world.
Very popular, grappa is originally from the city of Bassano del Grappa, near Mount Grappa.
The flavour of grappa, like wine, depends on the type and quality of the grape used. However, many producers have added fruit syrup to sweeten and soften the mix so that it appeals more to the American market. Grappa's taste is very similar to the Balkan's slivovitz.
Grappa is frequently served cold and rarely mixed. Sometimes, usually in Italy, grappa is added to espresso and known as a "Caffè Corretto", which can also be made with other alcohols, such as Sambuca. The other variation of this is the "Amazza Caffè"; literally, "to kill the coffee". The espresso is drunk first, followed by a few, downed ounces of grappa served in proper glass.
