Grappa is an Italian pomace brandy distilled from the skins, seeds, stems and pulp left over after grapes are pressed for winemaking, rather than from the wine itself. It developed as a way for winemaking regions to make use of leftover pomace rather than let it go to waste, and it is produced across Italy with especially strong traditions in the north, including the Veneto, Piedmont and Friuli regions. Grappa is traditionally served as a strong digestif after meals, and its character varies considerably depending on the grape variety used, whether the pomace is distilled fresh or aged, and whether the finished spirit itself is aged in wood.
Facts
Origin Period, From (Year) Origin Region Connections
Expresses Tradition
Uses Ingredient
Sources
1. Grappa - Wikipedia
Lead paragraph
Grappa is traditionally produced in northern Italy
History section, medieval distillation development
Around 1300-1400 AD, however, the introduction of water as a coolant in the distilling equipment made it possible to produce a substantially larger amount of distilled wine and to distill pomace.
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