Grappa, etc.

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Chris Buchanan
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Grappa, etc.

#1 Post by Chris Buchanan » January 12th, 2019, 7:51 pm

Does anyone else like this stuff, I did a quick search and saw a few positive references but no detailed discussion. Seems like 9 out of 10 people I talk to compare it to jet fuel. I find the concept and product fascinating, and also I'm wondering if anyone has good US west coast sources or producer recommendations. I found an online place shipping out of the Netherlands, but they shipped USPS and one of three bottles arrived broken. I got chewed out by the local post master, but I did get two pretty interesting bottles.

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Chris
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Scott Tallman
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Re: Grappa, etc.

#2 Post by Scott Tallman » January 12th, 2019, 8:05 pm

Drank quite a bit of it when visiting Italy in 2017. Hated the stuff, but kept trying as a lot of really good wineries we visited (unbeknownst to me) made some and figured worth trying since I enjoyed their wines.

Good luck with your search.
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Mike Maguire
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Re: Grappa, etc.

#3 Post by Mike Maguire » January 12th, 2019, 9:24 pm

We always pack a bottle with us when we travel.A shot in the morning and before bed takes care of any bug we come in contact with, works like a charm. [bye.gif]

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Re: Grappa, etc.

#4 Post by David K o l i n » January 12th, 2019, 10:00 pm

I love grappa and Marc (mostly de Bourgogne) I haven’t found any suppliers stateside, but I did like the grappa produced under the Aroujo label a number of years ago
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Re: Grappa, etc.

#5 Post by Chris Buchanan » January 13th, 2019, 7:22 pm

Scott, yeah discovered it in Italy when I was there way back on 2006 or 2007 I think. It’s definitely an acquired taste of sorts.

Haha, good idea Mike!

David- haven’t ever tried Marc and don’t know much about it. I presume it is the same/similar process? The words ‘de bourgone’ are almost always a good indicator for me (although some village wines perhaps not as much).

I’ve read a bit about the process for grappa and it has to be made from pomace with no additions. This requires steam distillation equipment to avoid burning the solid organic matter. The better ones I’ve had tend to have a yeasty aroma which reminds me of a bakery with fresh bread.

I did get one bottle made from moscato and one from barbera. I’m not sure how the process works with white wines, since pomace usually only contains alcohol from red wines fermented on skins. Thinking maybe the whites are skin fermented “orange wine” then the grappa is made, but that’s pure speculation? The moscato grappa has a definite aroma profile like the grape.
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Re: Grappa, etc.

#6 Post by Mike Maguire » January 14th, 2019, 5:26 am

David K o l i n wrote:
January 12th, 2019, 10:00 pm
I love grappa and Marc (mostly de Bourgogne) I haven’t found any suppliers stateside, but I did like the grappa produced under the Aroujo label a number of years ago
I had a few bottles of this when I was on the list, and it wasn’t too bad.

Just found one of the Araujo Grappa’s , Harvested 09/27/00, made from Cab Pomace, buried in my bourbon stash. [wow.gif]
Last edited by Mike Maguire on January 14th, 2019, 2:45 pm, edited 1 time in total.

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Re: Grappa, etc.

#7 Post by Mich@el Ch@ng » January 14th, 2019, 6:43 am

Is Marc more like grappa or more like armangnsc

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Re: Grappa, etc.

#8 Post by David K o l i n » January 14th, 2019, 7:55 am

More like grappa. Distilled from pomace as is grappa, but it is given some wood, so it's not as fiery. Fine de Bourgogne is made from pressed juice
“To announce that there must be no criticism of the President, or that we are to stand by the President, right or wrong, is not only unpatriotic and servile, but is morally treasonable to the American public.” T. Roosevelt

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Re: Grappa, etc.

#9 Post by Gunnar L » January 15th, 2019, 7:51 am

Nice to finally see at thread about Grappa. I really love the stuff and have more than 100 different Grappas at home.

It was my wife who first got hooked after being served an unoaked San Felice (distilled by Nannoni) after a dinner at Il Campo in Siena in 2001. It took me a couple of years to get used to it, so to speak, but now I am also completely hooked.

Provided you like other spirits, like whisky or Cognac, I would be very surprised if you couldn't find a Grappa that you could enjoy. During the last couple of years I have converted a number of friends from Whisky to Grappa. It’s quite easy, like with wine you just need to know what to serve to whom. I struggle for words here since English isn’t my first language but in my humble opinion the diversity in flavors is greater in Grappa than in any other distilled spirit, from the unoaked and very aromatic Moscato or Gewürztraminer over the really hash and simple ones you sometimes get for free after dinner to the high-quality ones aged for decades in different types of wood. The last category can be almost Cognac-like but still with the distinct flavor of the grapes the pomace is made of.

You also need to remember that the distiller is very important since the wineries never (as far as I know anyway) makes the Grappa. They only supply the pomace and the distiller makes and (in most cases) ages the Grappa. Three Grappas made from the same Barolo pomace but distilled by different distillers, let’s say Berta, Marolo and Dellavalle, will taste distinctly different. I often serve my wife her Grappas blind and she can always nail her favorites, the ones made by Berta, Beccaris and Dellavalle. I have another Cognac-loving friend and he loves the aged Barolo-Grappas from Montanaro but have a hard time enjoying the Brunello-Grappas from Nannoni, which are among my favorites.

So, if you haven’t found any Grappa you like, don’t give up. There is something out there for (almost) everyone!
Gunn@r Ljung1öf

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