Grappa is a clear drink made from the “leftovers” of wine-making after the grapes have been pressed. The taste of this drink varies as it depends on the type of grape used as well as the quality and the process of distillation. However some grappas are now left to age in stored barrels and therefore take on a slight colour of yellow or brown from these barrels.
Many Italians drink grappa before or after dinner as it is seen as a digestive drink and helps to aid the digestion of heavy meals. It can also be added to espresso coffee. Grappa is a very strong drink and is an acquired taste, it is quite fiery just like whisky and is traditionally served chilled in a small glass after a meal.
This drink can only be called Grappa if it adheres to the following rules (the grappa label is now protected by the EU);
- Must be produced in Italy, Italian part of Switzerland or San Marino.
- Must be produced from the ‘leftovers’ of grape pressing (called pomace)
- Fermentation and distillation must occur on the pomace – no added water.