She sold very little of her first , production. Undaunted, she offered her grappa for free to journalists and restaurateurs. She asked people to serve it during important commercial and government dinners.
Giannola poured the drink herself and told her story as she filled the glasses. Nonino coined herself. In , the Nonino distillery gained government approval and began producing a higher quality Grappa made from whole fruit. They began with grapes and in the following years, produced products using cherries, pears, apricots, peaches, and raspberries. Seeking a way to show off their new products, Nonino created stylish glass bottles for the liqueur.
Indeed, a dramatic change from the old medicinal-style bottles. Because the pear is a delicate and sweet fruit. It can alter the bitterness and the power of alcohol. Producers used to hang a bottle on the pear tree. The fruit would grow inside the bottle, which later would be filled with grappa. Still, not everyone owns an orchard. In the modern bottles of grappa, the neck of the bottle is removable.
This allows to insert the pear without much difficulty. In the Distilleria Bottega won the Special Prize for the highest number of medals won with its grapes seven, including one gold for the Grappa di Moscato Alexander.
Like wine, grappa comes in all varieties and qualities, with the flavor based on the grape or fruit used. Grappa is available in wine stores and premium liqueur retailers throughout the United States. Although you will often see the decorative grappa bottles lined up behind bars and at restaurants, grappas are actually best stored in a cool and dark place. So, keep your bottle away from light and heat. Grappa Drinking Grappa In Italian tradition, grappa is served in small glasses, often at room temperature.
And at the end of the meal. For a tasting, stir it gently and then smell before sipping. Keep the glass filled one-third or less — this keeps the vapors further from your nose. Grappa is being used more and more in cocktails. Try soaking figs in grappa for a few days and you have an instant after-dinner drink. In fact, we can even use it as an excuse to continue the night with friends and family! You must be logged in to post a comment. The 6 Essentials of Grappa. Grappa is pure Italian heritage.
It is the result of an alchemical journey where grape skin and pulp are transformed, drop by drop, into grappa. Only a handful of producers have mastered exceptional, eloquent and mind-blowing grappas. The process used to make this incredible product is called distillation.
The product used is the fermented grape skin leftover from winemaking. Grapes are harvested for wine and sent to the winery to be destemmed and crushed. They are put into large tanks where the magic starts to happen: fermentation! The fermentation process is when yeasts convert the natural sugar in the grapes into alcohol.
Once this process is over, the liquid and the solid part take different paths: wine continues to do what it needs to do to become that amazing nectar that we all love.
The leftover crushed grapes, known as vinaccia or pomace or marc in English take another very interesting and unique path that will see them eventually become grappa. The leftover vinaccia sent to the distillery has to be very fresh and can be either:. In this case, the marc has to be fermented because distillation needs alcohol.
The discontinuous-cycle: used to make a good-quality artisan product.
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