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Grappa GIft box: Special 2012 Zoom

Grappa finest gift box

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Content:  Grappa Brunello, Grappa Stravecchia, Grappa Sagrantino, Grappa Chianti; 2 fine glasses.
: 4 bottles / 20cl
: 42 ° alc. / Vol.
Serving temperature
: 12 ° C


Availability: In stock

Product Description


    Overview: the flavor of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process.

    Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must.

    Grappa is now a protected name in the European Union. To be called grappa, the following criteria must be met:

        (1) Produced in Italy, or in the Italian part of Switzerland, or in San Marino
        (2) Produced from pomace
        (3) Fermentation and distillation must occur on the pomace—no added water

    Criterion (2) rules out the direct fermentation of pure grape juice, which is the method used to produce brandy.

    Criterion (3) has two important implications. First, the distillation must occur on solids. Thus, it is carried out not with a direct flame but with a bain-marie or steam distillation; otherwise, the pomace may burn. Second, the woody parts of the grapes (the stems and seeds) are co-fermented with the sugar-rich juice; this produces a very small amount of methanol, which is toxic in vastly larger amounts. Unlike in the similar process of making red wine, in Grappa the methanol must be carefully removed during distillation. That is why there is an Italian law requiring winemakers to sell their pomace to grappa makers; this is a measure that was taken against moonshine operations, which are now very rare in Italy.

    In Italy, grappa is primarily served as a digestivo or after-dinner drink. Its main purpose was to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto, meaning "corrected coffee". Another variation of this is the ammazzacaffè ("coffee-killer"): the espresso is drunk first, followed by a few ounces of grappa served in its own glass. In Veneto, there is resentin ("little rinser"): after finishing a cup of espresso with sugar, a few drops of grappa are poured into the nearly empty cup, swirled and drunk down in one sip.

    Among the best-known producers of grappa are Nonino, Bocchino, Berta, Sibona, Nardini, Jacopo Poli, Brotto, Domenis, Bepi Tosolini and Distilleria De Negri. These grappas are produced in significant quantities and are exported; there are also many small local or regional grappas.

    Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. Lately, aged grappas have become more common, and these take on a yellow, or red-brown hue from the barrels in which they are stored.

    Tasting: Professional tasters distinguish four categories of grappa: young, cask-conditioned, aromatic and aromatized grappas.

    Grappa tastings invariably begin with young grappas, then continue with cask-conditioned and aromatic grappas and finish with aromatized grappas.

    When the tasting involves more than one grappa from the same category, the examination begins with the grappa that has the lowest alcohol content and concludes with the product richest in alcohol. In the case of the two grappas with the same alcohol content, the tasting begins with the smoother and less markedly flavored product, which the organizer of the tasting will have selected beforehand.

    After each tasting, and before sampling another glass, some tasters recommended drinking half a glass of milk to refresh the taste receptors on the tongue.

    Another way to "taste" grappa is by rubbing a small amount on the back of the hand and sniffing. If the aroma is pleasant, the grappa is well made. Impurities in grappa come out in the vapor and can be easily distinguished in this way.

    Various other food products can help stop taste-characteristics of one grappa "dragging" or carrying over to the next. Foods effective in this role, and that also provide an agreeable accompaniment to grappa's own flavour include:

    Salted pistachio nuts
    Rusks spread with acacia-blossom honey and topped with a flake of mature Montasio or Parmigiano-Reggiano cheese.
    (Source: Wikipedia)

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