Our April 3st of the Month is "all about the grapes." Of course, most folks think that means wine...and while we'll have plenty of wine on hand, it's not all we'll be serving. We're thrilled to showcase of our favorite types of Grappa, Alexander Grappa.
It's pretty obvious where wine comes from. Grapes, of course. Depending on the variety, it can be made from the just the juice or sometimes with whole crushed grapes. All too often, there's heaps and heaps of leftover grape solids (aka "pomace") just sitting around after wine making. So what's a Italian left to do but make booze from it!?
That's where Grappa comes in. Grappa originated in Italy as a pomace brandy, made from the skin, seeds, pulp and stems left over after making wine. This starting pomace can be unfermented if coming from white wine production, partially-fermented when coming from rosé wine production, or damn near fully-fermented when removed from red wine production. Either way, it's left to sit and continue to ferment in large tanks before being distilled to create the spirit that becomes Grappa.
Let's be clear - pomace brandy can come from anywhere, but true Grappa comes from Italy. To be called Grappa, it can only be made with pomace - no water can be added. Funny enough, there's actually an Italian law that requires winemakers to sell their grape pomace to Grappa producers. Like with wine, Grappa can take on many different characteristics of the different grapes used in production as well as the distilling techniques. Unlike many other types of brandy, Grappa is rarely aged, so it's typically crystal-clear.
In Italy, it's most often consumed as a digestif, sipped after a meal to aid in digestion. But this ain't Italy. It's Nashville. A drinking town with a music problem. So we're planning on doing more than just sippin' the stuff! We're playing with fun cocktails, shots and more... to find out what we'll be serving next Friday, you'll just have to be there!