Grappa
Grappa is an alcoholic beverage produced by the distillation of grape cake. Sometimes grappa is called wine, but because of its strength (40-50 degrees) it is more often called vodka. According to the international classification, grappa is classified as a brandy, and in accordance with an international decree of 1997, grappa refers to drinks produced exclusively in Italy. The same decree strictly regulates the production standards and quality of the drink.
In the process of wine production, there is always a small amount of fermented mass of twigs, seeds and grape skins. For the purpose of utilization, this mass is distilled by distillation, and the output is a strong drink - grappa.
History
There is no exact information on the origin of grappa. Some researchers claim that the Sicilians borrowed the method of distillation from the Arabs in the 9th century and applied it to the waste of wine production. Other scholars believe that the inhabitants of Friuli knew this drink as early as the 5th century. Some researchers believe that Burgundy is the birthplace of grappa. The Italians themselves are sure that the drink comes from the small town of Bassano del Grappa near the Grappa mountain of the same name. Of all the versions, one can conclude - the age of the drink has exceeded 1.5 thousand years.
Initially, grappa was used mainly by peasants. The drink tasted rough, harsh, but perfectly pacified class hatred and healed spiritual wounds.
Grappa became widespread in the 60s and 70s of the 20th century. In a short time, it has become not only incredibly popular, its production has become economically profitable. The Italian drink began to enjoy success in Europe and America, and its status changed dramatically. Today grappa can be classified as "premium", and it is bottled in exquisite designer bottles, and its price is quite high. It surprisingly combines the virtues of liqueur, brandy and vodka. Today, grappa is produced mainly in the renowned wine-growing region of Veneto. There are also factories in other regions of Italy - Friuli, Trentino, Piedmont.
Production technology and types of grappa
Grappa quality depends on the raw material. The highest quality drink is obtained by distilling the cake of white grapes, from which the juice has just been squeezed, or from the remains of grapes for expensive wine.
Distillation can be carried out in two ways: in continuous distillation columns or in a copper still. The result is a ready-to-drink drink, which can either be poured straight into containers, or kept for some time in cherry or oak fresh barrels. Aging in wooden barrels gives the grappa an amber hue and characteristic tannins.
Types of grappa:
- Вlanka is a freshly squeezed drink that has a white color and a sharp taste. Due to its low cost, it is most popular in Italy;
- affinata in legno - grappa, aged in barrels for six months. Has a mild taste and a light golden hue;
- Vecchia - a drink aged in wooden barrels for one year;
- Stravecchia is a drink aged in oak barrels for a year and a half. Has a fortress of more than 50 turns and a rich golden hue;
- Monovitigno - grappa made mainly from one grape variety (Cabernet, Ribolla, Teroldego, Pinot Gris, Nebbiolo, Chardonnay, etc.);
- Polivitigno is a drink made from two or more grape varieties;
- Aromatica - grappa produced from the distillation of fragrant Muscato or Proseco grape varieties;
- Aromatizzata - a drink made from grape alcohols infused with fruits, berries and spices (almonds, juniper, cinnamon, anise, etc.);
- Uve is a drink made from whole grapes. Has a characteristic strength and pure wine aroma;
- grappa soft is a low-grade drink (less than 30 degrees).
The most widespread variety, Blanka, is drunk chilled to 8 ° C. The rest of the varieties are usually consumed at room temperature. Grappa is often added to coffee or consumed neat with lemon.
Benefits of grappa
Because of its high strength, grappa is often used to disinfect bruises, wounds and abrasions. Thanks to this same property, various medicinal tinctures are often made on grappa.
So, with insomnia and nervous excitement, a tincture of hops is made on grappa. For this purpose, hop cones are crushed, and 2 tablespoons of the resulting powder are poured into 200 ml of an alcoholic drink. The resulting mixture is insisted for ten days, after which the tincture is taken 10-15 drops twice a day.
But to get rid of migraines and headaches, orange tincture can help. Half a kilo of chopped oranges, 100 g of grated horseradish, pour 1 kg of sugar and pour 0.5 l of grappa and 0.5 l of water. Cook all this in a water bath until the sugar is completely melted (about an hour), filter the liquid and let it cool. Take a third of a glass once a day, two hours after a meal.
Grappa is widely used in traditional Italian dishes. So, for example, it is used for flambying shrimp, meat, in marinades for fish and meat, as well as in the manufacture of various desserts and cocktails.
Dangerous properties of grappa
It is necessary to limit the consumption of grappa for people with diseases of the nervous, cardiovascular systems, as well as diseases of the gastrointestinal tract.
In addition, like other alcoholic beverages, grappa should not be consumed by pregnant or lactating women or anyone under the age of 18.
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