Grappa

Remember the post about must and pomace? Well, another historical use for the leftovers from winemaking has been the making of grappa (and brandy, but that’s another story.) Grappa is a distilled spirit (generally about 35-40% alcohol) made from grape pomace. Its style, flavor, and quality will depend on the grapes from which it is made. To be labeled a true grappa in Europe, it must be produced in Italy or the Italian speaking area of Switzerland, be made from grape pomace, and have no additional water or other ingredients added during distillation or fermentation. The distillation occurring on the solid pomace means that higher levels of methanol are created, which must then be removed (methanol is dangerous for humans to consume- and you know the old stories about moonshine making people go blind? That’s why! Too much methanol!) It's a complex process- I'm gonna say "don't try this at home."

There are 4 generally recognized categories of grappa: young, cask-conditioned (aged in oak,) aromatic (distilled from aromatic grapes like muscat,) and aromatized (flavor is added after distillation.)

It is typically drunk after a meal, either as a nice cold shot, or as an addition to espresso. E molto Italiano!