Last time we looked at brandy. Brandy is made from distilling wine with or without the solid grape matter. Grappa, on the other hand, is made solely from distilling the ‘leftovers’ from making wine - the fermented skins, stems and seeds from the grapes (the pomace).

Producers of Grappa typically use the grape skins, seeds and stems that sat in the fermentation tank with the grape juice during the making of red wine. They may also make Grappa from the white wine by-products, but since the pomace isn’t fermented with the juice during white wine production, distillers must first ferment the skins and seeds.

The distillation process allows Grappa makers to separate the volatile parts of the fermented product, based on their different boiling points. In practice, the distillers heat the fermented product to allow the alcoholic vapors to evaporate together with the aromas. This way, the quantity of alcohol contained in the fermented product becomes quite concentrated. When these vapors are cooled, they condense into a liquid of high alcoholic content. And we call it Grappa.

Grappa is usually produced clear but color can be attained with aging in wood barrels.

Grappa is typically served neat from straight-sided shot glasses, but specialty flutes (as shown in the photo) and large tulip glasses have been designed to showcase a grappa’s bouquet.

Grappa isn’t for everyone. It too is an acquired taste. But, now you know - Grappa is a distilled product from the wine ‘leftovers.’ Cheers!