Grappa and Italian Brandy
The bulk of our grappa and Italian brandy is from Veneto and Trentino-Alto Adige.
Grappa and Italian Brandy questions
What is grappa?
Grappa is an Italian spirit distilled from grape pomace, the skins, seeds, and sometimes stems left after winemaking. This distinguishes it from grape brandy, which is distilled from wine itself. Grappa can be clear and youthful or aged in wood. Its flavor often reflects the grapes used and may range from floral and crisp to rich and spicy.
How is grappa different from Italian brandy?
Grappa is distilled from grape pomace, while Italian brandy is generally distilled from wine. Pomace distillation gives grappa a more direct connection to grape skins and often a more aromatic, grippy profile. Brandy usually tastes rounder and more fruit centered, especially after oak aging. Both can be enjoyed neat, but their raw materials and textures differ clearly.
What does grappa taste like?
Young grappa may taste bright, grapey, floral, herbal, and peppery, with a dry finish. Aged grappa can become softer and show vanilla, toast, dried fruit, and spice from wood. The grape variety, how the pomace is handled, distillation, and aging all matter. It is a broad category, so styles range from delicate and perfumed to powerful and rustic.
How should you serve grappa?
Serve grappa neat in a small tulip glass, slightly cool or at room temperature. Chilling can soften alcohol intensity in young examples, while room temperature better reveals aromas in aged grappa. It is traditionally enjoyed after a meal. For a coffee variation, add a small splash to espresso, though tasting it alone first helps you understand its character.