Grappa: it's all Italian and is known all over the world

You have certainly heard of grappa, famous and renowned, and originating from Italy. In particular, its history begins in Veneto, Friuli-Venezia Giulia, Trentino, and Piemonte. Over time, it has spread worldwide and is a drink that has unique characteristics, peculiarities that resemble no other. What are they? We'll tell you.

Grappa: what it is

Grappa is a distillate that is part of the history and Italian tradition. It is obtained from the distillation of Italian pomace or, at most, coming from Italian Switzerland.

Grappa can be made from different types of pomace, namely: fermented pomace resulting from the process of pressing red wines, semi-virgin pomace that comes from rosé winemaking or sweet wines, and finally virgin pomace, which are the result of "draining" in white winemaking.

Grappas considered of high quality have as a prerequisite the removal of the seeds, that is, the seeds of the grape berries. Moreover, it should be kept in mind that grappa is a distillate of fermented pomace, and should not be confused with grape brandy, which is a distillate of must.

The term "grappa" is a protected geographical indication (PGI) of Italy, according to EC law 110/2008-annex III. This means that no other nation except Italy, worldwide, will ever be able to use this denomination.

Grappa: history

Grappa is one of the many emblems representing Italy in the world, and above all, it is the symbol of quality, craftsmanship, and the know-how of Italians.

This distillate originated around the twelfth century with alchemists who were the first to discover the technique of distilling pomace, which at that time had medicinal and curative purposes.

Testimonies about the origins of grappa are very fragmented and unclear, making it difficult to construct a precise history and timeline indicating the various historical stages of grappa.

However, we do know for certain that this distillate was used as a medicine between 1400 and 1460, thanks to a written testimony by Michele Savonarola, a physician from Padua. Thanks to his words inscribed in a treatise, we know that it was used to treat infections.

Another important testimony is that of the Higher Institute of Sciences. In fact, around the year 1000, a regulatory text was enacted expressing the maxims on the distillation of pomace for curative purposes.

Grappa: characteristics and varieties

Grappa is produced exclusively in six Italian regions, which were even listed by the European Community as far back as 1989. The production areas are: Piemonte, Lombardia, Veneto, Trentino-Alto Adige, Friuli-Venezia Giulia, the subzone of Barolo. In 2008, Sicily was also added, with the area of Marsala.

There are different varieties of this distillate, depending on the type of grape, the still used for distillation, and the geographical area where the vine is cultivated.

In particular, we can distinguish seven different types of grappa. The one called "young", whose aromas are a product of the grape quality and fermentation; "young aromatic grappa" is obtained from an aromatic or semi-aromatic grape variety; "wood-aged grappa" has rested in wooden barrels of various types for a shorter period than aged grappa; "wood-aged aromatic grappa" has the same characteristics as the previous one but is made with aromatic or semi-aromatic grapes; the "aged grappa" mentioned above rests in wooden barrels for at least 12 months, and if it reaches 18 months, it becomes "very old"; "aromatic aged grappa" shares the same characteristics as the previous one but is obtained from aromatic or semi-aromatic grapes; "flavored grappa" is a type characterized by the addition of natural flavoring agents (such as blueberry or rue).

Grappa: how it is made

To produce this distillate, a raw material to work with is needed, and in this case, we are talking about pomace. But what is it? The pomace is what remains of the grapes used for wine production.

Specifically, we can distinguish two types of pomace: non-fermented pomace, also called "virgin", and fermented pomace. Non-fermented ones are usually white and have not been in contact with the fermenting wine must. Conversely, fermented pomace has fermented with the wine must and has acquired a certain alcohol content because of that. However, remember that whether using non-fermented or fermented pomace, an additional fermentation process will need to be implemented. This is because the sugars contained in the pomace will be converted into alcohol before moving on to the distillation step.

Distillation is a crucial step in obtaining a satisfactory result. Here, the separation of volatile parts from the solid parts of a fermented substance is performed. The fermented pomace is heated, and the alcohol vapors evaporate along with the aromas, resulting in a higher alcohol concentration in the fermented substance. The latter will become even more important when the vapors obtained from the distillation are cooled.

It is essential to consider that the master distiller is the protagonist, along with the raw material, in this process and, thanks to his knowledge and savoir-faire, he will know how to obtain a quality product.

Moreover, the still is an essential tool for making the distillate and can be either continuous column or batch. The latter are commonly used to produce artisanal grappas, while the former are mainly employed in industrial production.

Grappa and food

Pairing food with grappa is a fantastic idea; for some people, it might seem odd, but it is becoming an increasingly common and appreciated practice even in the most famous kitchens. Using this distillate to prepare desserts and savory dishes is possible! However, you can also choose to pair one of your favorite dishes with grappa to create a symphony of new, surprising, and enveloping flavors.

Do you want to try using grappa for one of your fantastic desserts? Perhaps you don’t know that as a child, you probably already had some cake, fritter, or cookie containing grappa. In fact, the idea of including this distillate in sweet recipes is not entirely new! Very often, especially in the past, grandmothers would add a bit of grappa to cake and cookie batters to make them tastier and better blend the ingredients together.

Still on the theme of desserts, grappa is wonderful when tasted alongside chocolate. In fact, grappa pairs excellently with both dark chocolate, and with milk and white chocolate. If you love dark chocolate, we recommend trying it with aged grappas or even very old ones, including flavored ones for creating sweet contrasts.

Is milk chocolate your weakness? Try it with young grappas, which have vanilla and delicate notes, that will highlight all the characteristics of the chocolate.

If you prefer to indulge in white chocolate, the grappa for you in this case will be younger, with fruity and sweet notes.

Craving something savory? Grappa also pairs well with savory dishes. If you want to make cheeses more interesting and take advantage of the degreasing effect that grappa has, try pairing it with spreadables, creamy cheeses, or lightly aged cheeses.

Have you ever tried to flambé risottos with grappa? To make fried dishes or first courses more fascinating and complex, we recommend raising the heat and pouring in the distillate to give new flavors to the dishes you're already familiar with and have been eating for a long time.

To conclude, we want to leave you with this quote, “Grappa doesn’t need to acquire flavor by resting in wooden barrels like Cognac, Rum, and Whisky, nor to be flavored like Gin. From the moment it flows from the still, it has a well-defined taste, a striking character, a personality that is even bold” (Giuseppe Vaccarini, Cesare Pillon).