Grappa is a particular type of brandy made from grape pomace, which are the seeds, skins, and stems left over from the winemaking process. The original idea was to reduce winemaking waste by putting what had otherwise been discarded into use as the basis for a distillate. Officially grappa must be made in Italy or a couple of other parts of Europe, although international spirits made in the same fashion and calling themselves grappa do exist. The use of pomace gives grappa a very distinct flavor, as is the fact that most grappa is bottled without aging, leaving it quite pungent, although barrel-aged grappas also exist. In Italy, grappa is usually consumed in small quantities as a digestif.

Top Grappa Posts:

Understanding Grappa
Notes from Grappathon 2011
Marzadro Le Diciotto Lune Stravecchia Grappa
Candolini Grappa Bianca

Tasting Report: Winebow’s Wines of Italy, 2011 Releases

By Christopher Null | July 11, 2011 |

Winebow isn’t a name I expect you have ever heard of, but you’ve surely consumed its wines: The company is the largest importer of Italian wines in America, and as such it has the volume to be able to put on an event where it pours its Italian offerings… and nothing else. (Winebow also represents…

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Review: Marzadro Le Diciotto Lune Stravecchia Grappa

By Christopher Null | May 30, 2010 |

Ah, grappa. Brandy’s skunky cousin. I’m still a bit lost on the appeal of grappa — which is made from grape pomace — skins, seeds, and stems leftover from the winemaking process, rather than the grape juice itself, as brandy is made. But even I will recognize there are some fine grappas out there, especially…

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