Grappa is not vodka, but also tight
In the process of producing any wine, waste always remains – grape bones, peel from berries and remnants of meakty. It is a pity to throw out, for many centuries, the winemakers have been worked out and the technology of using such debugging waste. Their water ferry processing under low pressure gives liquid saturated alcohol, and the usual distillation process does everything else. In different countries, this fermentation product and subsequent distillation is known under its historical names. Until recently, the most famous drink of this kind was Georgian Chacha. In Italy, he is called GRAPPA, although this term itself appeared relatively recently, only in 1876. The fortress of the distillate obtained here ranges from 60 to 80% alcohol, sometimes even more, but using distilled water it is brought to the desired – from 39 to 60%.
Young (Giovane), or white, that is, colorless, grappa spill on bottles immediately or after some time after sludge in tanks from a neutral material, for example in closed glass bottles. No fundamental changes occur at the same time, since neither atmospheric oxygen nor the tree barrel does not affect the cherished liquid. That is why a young grappa blossomed on the bottle, even after many years of storage, does not become a weathered, and its taste seems to be resistant.
Even short-term excerpt in a wooden package gives grappa a softer and harmonious taste, after that it is called Affinata. Weathered, or old (Vecchia), grappa spent at least 12 months in barrel, very old (Stravecchia) – not less than 18 months. During this time, she acquires a golden amber tint. Weathered grappa, as a rule, and the rustling will be 45-50% alcohol. By the way, in addition to the classic oak for barrels under the grappa, another tree is used, for example, a forest cherry, which affects the color and the taste of drink.
Depending on the homogeneity of the initial raw material, the grappa may be one-sort (monovitigno) or multi-coat (POLIVITIGNO). In the first case, at least 85% of the cake should be one grape variety, which is indicated on the label. There are, for example, big lovers grappa Chardonnay, catching through the poorest ease of this drink thin fragrance of beloved berries. Recently, it became fashionable to make a grappa not from the cake, that is, the waste of ordinary wine production, and from normal grapes that an unforgivable heresy is in general. These varieties of grappa are distinguished by an unusual combination of lightness of the wine aroma and the severity of a strong drink.
For a simple, it seemed, the rustic alcohol of grappa was distinguished by the original aesthetics of the bottle container: it is poured into the puzzled spherical flasks, vividly reminiscent of experiments in the school chemical laboratory, in the tank of the type of large perfume bottles – triangular, curly, with wide fitting cork and messengers Prints for authentication. There is also an unexpected, but in its own way logical for a colorless drink – a completely opaque bottle of dark blue, purple or black glass. For grappa, there is a fuaster of a special form, the so-called GRAPPaglas – "Tulip" with a narrowed waist.
Grappa – purely Italian product by definition. On this score, there is a corresponding decree of the President of the Republic for number 287 of July 16, 1997: it is distillate produced from Italian raw materials in Italian territory. Recognized producers in the country about 120. Classical grappa is a drink of northern Italy, although excellent grape wines (and, accordingly, high-quality cakes) are obtained in the southern areas of it up to Sicily. In many wine-making areas, famous for another occasion, make grappa – for example, in Tuscany, more famous for us as the birthplace of Chianti, or in Piedmont with his wonderful red wines. North, in border with France areas, good grapes from Gamay grapes, which we owe light French wines Borrowola. Almost everywhere in Northern Italy there are nutmeg options for grappa, although the justice of the sake of the sake of the muscate grappa and from the extreme south, from the tiny island of Pantelleria, located south-west of Sicily. However, many not without reason believe that the best Italian grappa from the region of Friuli-Venice-Julia in the north-east of the country.
Easy, but tasty and abundant Northealian cuisine as if specifically created under this classic digestif. In addition, grappa is well combined with separate dishes. Known and thematic desserts – say, cherry in sugar syrup with grappa and chocolate. Many Italians start their day a cup of coffee with grappa; If both drinks are served in the same dish, then it is called Caffe Corretto.