Grappa and Brandy
Picks from Veneto and Tuscany lead our grappa and brandy.
Grappa and Brandy questions
What is the difference between grappa and brandy?
Grappa is distilled from grape pomace, the skins, seeds, and stems left after winemaking. Brandy is usually distilled from wine itself. That difference gives grappa a more grape-skin, herbal, and often sharper character, while brandy may seem rounder and fruitier. Both can be unaged or oak-aged, and both are traditional after-dinner spirits.
How should grappa be served?
Serve grappa in a small tulip-shaped glass at about 50 to 60 degrees Fahrenheit. Very cold serving can hide aroma, while warm serving can make alcohol seem harsh. Sip it slowly after a meal. Young grappa tends to be fragrant and lively, whereas oak-aged versions are rounder and can be served a little warmer.
What does grappa taste like?
Expect intense grapey, floral, herbal, and peppery flavors with a dry finish. The pomace variety and distillation style make a major difference. Aromatic grapes can yield perfumed, fruit-forward grappa. Oak aging may add vanilla, spice, or toast and soften the spirit's edges. Quality examples should feel expressive rather than simply hot or harsh.
Can grappa be used in coffee?
Grappa is traditionally added to espresso in Italy, sometimes as a caffè corretto. Add a small measured pour so the coffee remains recognizable. After drinking the espresso, some people rinse the cup with a splash of grappa, known as ammazzacaffè. Use a clean, younger grappa for this ritual and save a delicate aged bottle for sipping.