Sunny Italy presented the rest of the world with many original alcoholic drinks. Among them, grappa takes pride of place. What is it, how to cook it correctly at home? What are the nuances in the use of this strong alcoholic drink? We will talk about this and many other things, no less interesting, in our article.
Grappa: what is it? A bit of history
Italian wine and culinary researchers are silent about who was the first person to invent this type of alcohol (presumably one and a half thousand years ago). It is traditionally believed that the inhabitants of Sicily adopted this method of distillation from the Arabs. In any case, most likely, the author of grappa is the people themselves, who have long been engaged in viticulture and winemaking in these places. The thing is that in the production of various wines, waste was left unreached, which also had to be disposed of somehow. And throwing away is a pity, especially since thrifty peasants could hardly afford such squandering. So grappa appeared. What it is? The remains of the pulp after the production of wort, the skin from grapes, seeds, ridges and even a few leaves and stems - everything went into use with the wise use of winemaking waste to distill the common drink.
In different countries, the cooking method is similar.
The French have a mark, the Georgians have a chacha, the Italians have a rappe, rape, graspo, grappa. So called grape cake, in fact already a waste product. It is pre-treated with steam, which occurs under high pressure. Then the resulting mixture undergoes the fermentation process with special wine cultures of yeast and sugar. After the product is distilled in special distillation cubes of copper (alamibics) or in rectification columns with a continuous cycle. Actually, if you reject all sorts of national features of the recipe, Italian grappa: what is it? In fact, the same drink as Georgian chacha, Peruvian or Chilean grape brandy.
What we have as a result of distillation
The taste of grappa is quite specific. It is difficult for even a layman to confuse it with any other. The "fire water" obtained as a result of distillation has a large strength - up to 80% and higher. But in this form, as a rule, they do not use it, but dilute it to 39-55 degrees. It is worth noting that the grappa name was awarded exclusively to the Italian original drink, produced only in Italy and from local grapes. Other such variations can not even claim to be a world famous brand. This type of alcohol is protected by law (as, for example, Mexican tequila) - by decree of the Italian President from 1997 and the EU trade requirements for various brands and brands.
Where does the name come from
It is believed that the drink got its name from Mount Grappa (and the town of the same name Bassano del Grappa), which is located in Italy. But, as already mentioned, the consonant word in Italian also means grape meal.
Brand climbing
At first, this alcohol (since it was processed from waste products from viticulture) was exclusively the prerogative of ordinary peasants and proletarians. But gradually, manufacturers discerned in it the creative and monetary potential, and a strong peasant drink begins its world journey. And soon grappa is no longer becoming anything, but the property and pride of the Italian nation! The number of its variations has increased. In pursuit of improved taste, national manufacturers began to use less squeezed meal, 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. Then, at the end of the 20th century, a need arose for the thorough protection of the rights of a grape drink. And no one in the world among the true connoisseurs of the original alcohol has the idle question: "Grappa - what is it?"
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 a cup of espresso, in which a little grappa is added. The so-called caffee corretto (corrected coffee).
Digestif
So how to drink grappa right? This drink is a digestif, which means that in Italy it is customary to use it after a hearty dinner (as opposed to aperitifs, which are mainly consumed before meals). It would be erroneous to serve the drink very chilled (like Russian vodka), ice. This does not allow him to reveal all his aromas and taste. For young grappa, an optimal temperature will be 8-10 degrees above zero. And it is not recommended to warm above, so as not to overload the taste with alcohol elements. More mature grappa 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 the use of stones for whiskey (in order to maintain the desired temperature for a long time and at the same time not to dilute the fiery liquid). Then the drink reveals subtle notes of Italian grapes, sea, sun and wind. Beginners tasting, not yet enlightened in the question "Grappa: what it is, how to drink this variety of grape brandy", can use these simple recommendations for use.
What to pour?
Serve grappa in snifters (special varieties of cognac glasses) or in glasses for tasting on the legs (tulips). Glasses "Romer" are suitable for drinking white Rhine wine. Italians themselves sometimes, as already mentioned, even use coffee cups, adding grappa there. But it is believed that in order to fully appreciate the taste - and most importantly - the delicate grape aroma of the drink, you need to grab the base of the glass leg and sniff just 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. The reviews of tasting after your work will be positive and even enthusiastic, if you follow a few simple rules, because it was originally peasant ordinary alcohol, and there is nothing complicated in its preparation!
We will need 10 liters of semi-liquid grape meal, 5 kilograms of sugar, 25 liters of purified water, 100 grams of yeast for wine to get the right and tasty grappa. How to cook it at home step by step?
- We select raw materials not rotten, grape varieties must be more acidic to get a rich aroma.
- In a 50-liter capacity we put the squeezes. We heat water to 30-32 degrees and completely dissolve sugar. Pour the mixture into a container.
- We dissolve wine yeast in a small amount of warm water (but not hot, otherwise the yeast may die). Add to the dishes to the total mass. Mix the wort.
- Then the standard fermentation process begins (3-4 weeks in a warm place). Braga must completely ferment.
- Next, we distill, like ordinary moonshine, removing the heads and tails. For a "tear", you can arrange a double distillation.
- Next, the drink should be aged in an oak barrel (but you can use other improvised means and, for example, oak sawdust) for at least six months, and you can drink it!