Grappa: what is it, how to cook it and how to drink it properly?

Solar Italy gave the rest of the world a lot of original alcoholic beverages. Among them, the honorable place is occupied by the grappa. What is it, how to prepare it properly at home? What nuances exist in using this strong alcoholic beverage? About this and much more, no less interesting, we will tell in our article.

Grappa: what is it? A bit of history

Italian researchers of winemaking and cookery keep silent about who was the first person to come up with this kind of alcohol (presumably, fifteen hundred years ago). Traditionally it is believed that the inhabitants of Sicily adopted this method of distillation from the Arabs. In any case, most likely, the author of the grappa is the people themselves, who have been engaged in viticulture and winemaking for a long time in these places. The whole point is that the production of various wines left unreached waste, which also had to be somehow disposed of. And to throw out - it is a pity, the more so that lean peasants could hardly afford such waste. So there was a grappa. What it is? The remains of pulp after the production of wort, peel from grapes, bones, combs and even a few leaves and stems - all came into play with the wise use of winemaking waste for the distillation of the common drink.

In different countries, the method of preparing a similar

The French have a mark, the Georgians have a chacha, the Italians have a rappe, a raspe, a graspo, a grappa. This is what grape cake is called, which is already essentially a production waste. It is pre-treated with steam, which occurs under high pressure. Then the obtained mixture goes through the process of fermentation with special yeast cultures and sugar. After the product is distilled in special distillation cubes made of copper (alamibics) or in columns for rectification with a continuous cycle. Actually, if you reject all the national characteristics of the recipe, the Italian grappa: what is it? In fact, the same drink as the Georgian chacha, Peruvian or Chilean brandy made from grapes.

What we have as a result of distillation

The taste of grappa is quite specific. Even a nonspecialist finds it difficult to confuse him with some other. The resulting "fire water" as a result of distillation has a large strength - up to 80% and higher. But in this form, as a rule, it is not consumed, but diluted to 39-55 degrees. It is worth noting that the name grappa is awarded exclusively Italian original drink, produced only in Italy and from local grapes. Other similar variations can not even claim a well-known worldwide brand. This type of alcohol is protected and legally (as, for example, Mexican tequila) - a decree of the President of Italy from 1997 and the trade requirements of the European Union for various brands and brands.

Whence the name

It is believed that the name of his drink was from Mount Grappa (and the homonymous town of Bassano del Grappa), which is located in Italy. But, as already mentioned, the consonant word in Italian also means grape cake.

The rise of the brand

Initially, this alcohol (because it was recycled from the waste products of viticulture) was solely the prerogative of simple peasants and proletarians. But gradually the producers saw in it creative and monetary potential, and a strong peasant drink begins its world journey. And soon the grappa is no longer anything, but the property and pride of the Italian nation! Increased and the number of its variations. In pursuit of improving the taste, national producers began to use less pressed cakes, the juice content of which is up to 40 percent! And the strength of the drink was reduced to 35-45 degrees, pursuing the same goals. At the same time, at the end of the 20th century, there was a need for careful protection of the rights of the grape drink. And already no one in the world among true connoisseurs of original alcohol does not have an idle question: "Grappa - what is this?".

How to drink grappa

By the way, in Italy itself there is a tradition to drink this drink not only in its pure form. So some residents start their morning with an espresso cup, which is added a little grappa. The so-called caffee corretto (corrected coffee).

Digestiv

So how to drink grappa correctly? This drink - digestiv, which means that in Italy it is customary to use it after a hearty dinner (as opposed to aperitifs, which are mostly consumed before meals). It will be erroneous to serve a drink that is very chilled (like Russian vodka), ice-cold. This prevents him from revealing all his flavors and flavors. For a young grappa the temperature will be 8-10 degrees above zero. And the above is not recommended to warm - not to overload the taste with alcohol elements. More sustained grapps should be consumed at temperatures of 15-18 degrees. So they are most delicious and fragrant. By the way, for these purposes, many bartenders recommend using stones for whiskey (to long maintain the desired temperature and at the same time not to dilute the fire fluid). Then the drink reveals the subtle notes of Italian grapes, sea, sun and wind. Tasting beginners who have not yet been enlightened on the issue of "Grappa: what it is, how to drink this type of grape brandy" can use these simple recommendations for use.

In what to pour?

Grappa should be served in sniffers (special types of cognac glasses) or in wine glasses for tasting on tulips. Glasses "Romer" for drinking white Rhine wine will suit. Italians themselves sometimes, as already said, use even coffee cups, adding grappa there. But it is believed that to fully appreciate the taste - and most importantly - the delicate grape flavor of the drink, you need to take the bottom of the stem of the glass and sniff slightly above the top edge, breathing in a little.

At home

Every home winemaker who knows what the distillation process is, can make a drink like grappa. Reviews tasting after your product will be positive and even enthusiastic if you follow a few simple rules, because this is originally - peasant simple-alcohol, and there is nothing difficult in its preparation!

We need 10 liters of grape cake in a semi-liquid state, 5 kilograms of sugar, 25 liters of purified water, 100 grams of yeast for wine, to get the right and delicious grappa. How to cook it at home step by step?

1. Raw pick up is not rotten, grape varieties should be more acidic, to get a rich flavor.
2. In a 50-liter container, we lay piles. Water is heated to 30-32 degrees and completely dissolve sugar. The mixture is poured into a container.
3. Wine yeast is dissolved in a small amount of warm water (but not hot, and then yeast can die). Add to the dishes to the total mass. Mix the wort.
4. Then the standard fermentation process begins (3-4 weeks in a warm place). Braga must completely ferment.
5. Further, we distill as usual brew, removing heads and tails. For the "forest of tears", you can arrange a double distillation.
6. Next, the drink should be kept in an oak barrel (but you can use other improvised tools and, for example, oak sawdust) for at least six months, and you can use!