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Grappa
Grappa is a strong, almost brandy-like drink made from grape skins, stems and seeds left over after pressing the grapes for wine.
They are fermented, then the must is distilled, then watered down with distilled water to reduce the alcohol level to the desired amount.
When made in Italy, it is called Grappa. When made in France, it is called "marc", or "eau-de-vie de marc."
There are many different brands, all of which are quite pricey. Some are lighter and grapier than others. The alcohol content of Grappa, depending on the maker, ranges from 37.5 % to 86%.
Most Grappa is not aged, though finer ones are. Grappa that has been aged a long time in oak will take on an amber colour.
After the Grappa maker has finished with the skins and seeds, the skins can be sold to be used as fertilizer, and the seeds can be sold to be pressed for Grapeseed Oil.
By Italian law, all Grappa must be aged at least 6 months. The first 6 months of aging is almost always in wood. That's not enough, however, to entitle it to be called "Aged". To be called "Aged", it must be aged further, either in wood or in stainless-steel tanks.
- In order for a Grappa to be called "aged", has to be aged at least an extra 6 months for a total of 12 months;
- To be called "riserva" or "stravecchia", it must be aged at least an extra 12 months (for a total of 18 months);
| Italian term |  | English translation | | Meaning |
| Grappa giovane | | Young grappa | | Aged minimum required by law |
| Grappa giovane aromatica | | Young aromatic grappa | | Aged minimum required by law. Made from a more aromatic grape such as Muscat, Sauvignon, etc. |
| Grappa affinata in legno | | Grappa matured in wood | | Aged a bit more than required by law, but not long enough to be called aged. Aged in wood. |
| Grappa affinata in legno aromatica | | Aromatic Grappa matured in wood | | Made from a more aromatic grape such as Muscat, Sauvignon, etc. Aged a bit more than required by law, but not long enough to be called aged. Aged in wood. |
| Grappa invecchiata | | Aged Grappa | | Aged for at least 12 months in wood casks. |
| Grappa invecchiata aromatica | | Aged Aromatic Grappa | | Made from a more aromatic grape such as Muscat, Sauvignon, etc. Aged for at least 12 months in wood casks. |
| Grappa aromatizzata | | Flavoured Grappa | | A flavouring such as Rue, Cinnamon, etc, is added. |
In Italy, there is a National Grappa Institute (Instituto Nazionale Grappa, founded 1996), as well as ADID (Associazione Degustatori Italiani Grappa e Distillati, founded 2000), both of which promote and protect Grappa, and support research into improving techniques.
According to EU Regulation 1576/89, passed in 1989, to be called Grappa, it can only be made in Italy. All raw materials must come from within Italy and manufacturing must happen within Italy. Grappa Production began in South Africa in 1994, but in order to get a trade treaty and some financial assistance from the EU, in 2000 South Africa had to cave in and stop using the word "Grappa". Grappa is still made in California and called Grappa -- America has not yet caved in, their need for financial support from Europe being a little less.
Most Grappa is made in Northern Italy.
Candolini Grappa Ruta
Ruta means Rue in Italian. This Grappa has a piece of rue in the bottle to give the Grappa a bitter taste.
Cooking Tips
Drink at room temperature as you would a schnapps or a brandy. Don't add ice or soda water, as it doesn't go well with either.
A shot of Grappa does, however, go well in an espresso. This is called "Caffè Corretto". It is sometimes even drunk for breakfast. You put part of the shot into the espresso, drink the coffee, then swirl the remainder of the shot in the espresso cup to clean it out and drink it.
History
Grappa promoters get carried away with themselves and say that Grappa making goes back to the 5th century: they're forgetting that Grappa is a distilled product -- and that distillation was not discovered until the 10th to 11th century by the Arabs.
Language Notes
Grappa can also be described as Pomace Brandy, grape marc, or grape marc spirit.
It used to be called aquavite or acqua vitae. In the 1950s, they came up with the word "grappa", taken from medieval town of Bassano del Grappa, in Vicenza, north-eastern Italy.
Some bottles still don't say "grappa" on them, perhaps just something like "Bevanda spiritosa" ("spirit beverage".)
Acknowlegements
Ray, Jonathan. Getting to grips with grappa. Daily Telegraph: London. 26 February 2005.
Also called:  Marc Eau-de-vie de marc, Marc (French) Grappa (German) Grappa (Italian) Grapa (Spanish)
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| | | It's a myth that Grappa has been made since at least the 5th century. It's a distilled product -- and distillation wasn't discovered until the 10th or 11th century. |
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