Grappa – the unique Italian drink made from the grape cake which remained after production of wine. Known since the Middle Ages, grappa experienced "rebirth" at the beginning of the 20th century.
Grappa history
According to a legend, grappa was thought up in the small town of Bassano Del Grappo located in the well-known region of Veneto. Peasants, without wishing to throw out waste of wine-making production, distilled from it strong alcoholic drink, ideal to warm in cold winter months, but with taste and aroma far from an ideal. Grappa was considered as rough, rural drink, but existed centuries as villagers considered it "the murderer of pain". As vodka, filled in with it body wounds and in soul.
The woman in love helped to do a way from rural austeriya to bar counters of the best restaurants of the world to grappa. Her name - Dzhianola Nonino. Dzhianola's husband, Benito, tried to improve years grappa, using the freshest cake which was purchased on the best wineries of the region for its production, but all attempts "improve" drink suffered crash until Dzhianola suggested to take only waste from production of the well-known local sweet wine. This decision appeared not only the revolutionary concept, but also a winning move. As a result strong, but elegant drink with distinct honey notes turned out. Having manually poured Novaya Gazeta grappa on specially picked up bottles with the labels handwritten by it personally, Dzhianolla convinced to buy such grappa not local austeriya, but restaurants and bars across all Italy. It happened in 1973. Inspired by success of the first party, Benito began to experiment with a residue from other grades of grapes, without mixing them as earlier, and trying to obtain purity of taste. Soon distillers from all Italy began to adopt its experience, such grappa was on sale much more expensively than a habitual cheap product.
In 1998 Nonito's family released in honor of century of own wine-making business the first circulation of the grappa made not from cake, and from whole grapes.
Distinguish four main types of grappa: young, sustained (in barrels), fragrant and flavored.
Modern grappa
Now grappa – very versatile drink. You can buy absolutely cheap alcohol prepared on ancient rural technology or to spend money for a small bottle of the modernized drink. Grappa in which cake only from one grade of grapes is used from a light hand of madam Nonino carries the name monovitigno – odnosortovy, by analogy with expensive single malt whisky. After success of anniversary batch of grappa, from approval of the government, production of drink from the whole grapes, but not a waste products was started. Peach, apricot, raspberry, cherry, pear grappa became logical continuation of this line.
To understand grappa, good or bad before them, tasters put a little drink as spirits, on the back of a wrist and inhale aroma.
How to drink grappa
Good grappa – and bad is better not to drink – диджестив, the drink served after a lunch for digestion improvement. The cooled grappa is spilled on special glasses on a long leg, big-bellied at the basis, but with a high neck. Before drinking drink, the etiquette demands to inhale its aroma. To grappa serve pistachio nuts, dry biscuits and cheeses. Popularly in Italy and coffee корретто – espresso, flavored by grappa. It is also drunk after a meal.