Grappa

Grappa is a traditional Italian spirit distilled from the pomace—the skins, seeds, and stems—left over after winemaking. It is a type of pomace brandy and is typically clear, though aged versions may take on a golden hue. Grappa is protected by EU regulations and must be produced in Italy to carry the name.

Grappa has a bold, dry, and aromatic flavour, often with earthy, fruity, and floral notes. Young grappa can be sharp and intense, while aged grappa (Grappa Invecchiata or Riserva) is smoother, with hints of vanilla, spice, and wood from barrel ageing. The flavour varies depending on the grape variety used.

Grappa is made by distilling the pomace left after wine production. The pomace is fermented and then distilled in copper stills. The resulting spirit is either bottled immediately (as white or young grappa) or aged in wooden barrels to develop complexity.

Grappa is usually served neat at room temperature in a small tulip-shaped glass to concentrate its aromas. It is often enjoyed as a digestif after meals, though some prefer it slightly chilled.

Grappa is classified by ageing and grape variety: • Giovane: unaged, clear, and intense • Affinata: briefly aged in wood • Invecchiata: aged at least 12 months in barrels • Riserva: aged at least 18 months Single-varietal grappas (e.g. Grappa di Moscato or Grappa di Barolo) highlight the character of specific grapes.

Yes, grappa is used in Italian cuisine to flambé meats, enrich sauces, or flavour desserts. It adds depth to dishes and is sometimes used in baking or to macerate fruit.