🥃 Grappa

Grappa is an Italian grape spirit. It is distilled from pomace, the solid remains of grapes after the juice is pressed out: skins, seeds and stalks. Pomace is called marc in French. In Italy grappa is made from it.

The process goes like this. After the juice has been pressed out for wine, the pomace is sent straight to distillation. If left for long, it spoils. The pomace is heated with steam, the alcohol evaporates and is collected. The result is a colourless drink. The strength of grappa is usually 37.5 to 60 percent, so it is a very strong alcoholic drink.

There is young grappa, which is clear, and barrel-aged grappa, which is golden. It is sipped in small servings after a meal or added to coffee. Grappa is popular in northern Italy, in Veneto, Piedmont and Trentino.

It is an example of how nothing is wasted in winemaking: even the pomace is put to use. Grappa is not wine but a strong spirit, so it should be drunk very moderately.