Grappa

Grappa is an Italian pomace brandy distilled from the solid remains of grapes left after winemaking, such as skins, pulp, seeds, and stems.

Grappa is an Italian pomace brandy distilled from the solid remains of grapes left after winemaking, such as skins, pulp, seeds, and stems. It is typically clear and ranges in strength from about 35% to 60% alcohol by volume. Protected as a geographical indication in the European Union, grappa is commonly served as a digestif after meals.

Definition

Grappa is a distilled alcoholic beverage made from the grape solids left after winemaking. Standard dictionary definitions describe it as a dry or Italian brandy distilled from fermented grape pomace.

Production

The drink is produced by distilling pomace, which includes skins, seeds, pulp, and stems remaining after grapes are pressed. Some sources note that it may be bottled unaged or matured in wood, but the base spirit comes from grape residue rather than fresh juice.

Legal status

Grappa is protected in the European Union, where the name applies only to spirit meeting specific geographic and production criteria. Sources state that it must be made in Italy under defined rules, with related spirits elsewhere using different names.

Use and serving

Grappa is traditionally served as a digestif, meaning an after-dinner drink. It is associated with Italian culinary culture and is often described as having a strong, aromatic character.