Monday, December 20, 2010

“…One person’s trash is another person's treasure” GRAPPA...

Start by thinking of the old saying, 
“…One person’s trash is another person's treasure”. 
That describes the traditional ingredients in Grappa, 
a firey treasure and an extremely Italian drink.

Grappa is a distilled drink, historically made from the discards of winemaking: the skins, stems and seeds become pomace after the process. If a winery isn’t in the Grappa-making business, the pomace is often strewn in the vineyards and becomes a rich compost.

The “treasure” part of pomace comes when a winemaker/distiller creates a mixture of pomace and alcohol, heats it gently which causes evaporation and creates a concentrate that is around 80-90 proof. This process is similar to the recipe the French use for making their famous brandy and Cognac. After this distillation process, the Grappa can be aged in wood or poured into glass bottles to rest for at least six months, prior to distribution to store shelves.

Grappa can be made from just about any grape and the taste is masculine, potent and dry, making it an excellent digestive, or an internal body heater on a cold night. Some Grappa makers will add simple syrup to sweeten the taste, which is not truly traditional.

Traditions were being broken the world over in the 1960’s and the same was going on with Grappa. The Nonino distillery in Percoto, Italy had been turning out this fiery drink for 70 years, when the proprietress, Giannola Nonino tried something new: a single varietal Grappa, rather than a blend of left-overs. The goal was to elevate the drink to the status enjoyed by the French eau-de-vie. Her next breakthrough was to package Grappa in the distinct, artisan bottles on display in fine shops and bars today, marketing to an audience that was attracted to the stylish packaging. Single-grape Grappas are called “monovitigno”. This identifying word appears on the bottles.

In 1984, the Italian government changed the rules and allowed the Nonino distillery to create Grappa out of whole fruits. 
You can find Grappa made from almost all grape varietals and now cherries, peaches, apricot and pear 
(a takeoff on the French Pear or Poire William).

Try a Grappa after dinner, poured chilled into very small glasses or stemware. Sip very slowly. Another traditional Italian way is to enjoy a Grappa mixed with an espresso. 
This is called “Café Corretto” or correcting the coffee. 

Les Italiens «MOI» trouvent cet espresso 
“corrigé” ou “amélioré” 
parfait pour terminer le dîner. Ajoutez à un espresso un soupçon de spiritueux; traditionnellement c’est de la grappa, mais également de la liqueur ou du cognac sont de bon goût.

Caffè Corretto ...
Le café dit «corrigé» reçoit son agréable saveur de grappa simplement en ajoutant une petite goutte de cette liqueur italienne. Comme alternative, 
il peut également être «corrigé» avec d'autres spiritueux.

Espresso finement moulu, 6,8 – 7,5 g
Eau bouillante 25 – 30 ml, 92 – 95°C
Grappa 10 ml

Verser l'espresso et ajouter ensuite le grappa.

Tasse à espresso préchauffée
Sucre en poudre
Verre d'eau

Mon Tris constitué de;
Lait de poule, sirop de raisin avec saveur de grappa, Tiramisù au caramel et Chantilly.

My Tris consisting of;
Eggnog, grape syrup with flavored grappa, Tiramisù with Caramel and Chantilly.


Viandante che passi di qui ...
Se ti ritrovi tra i miei link o mi ritrovi nel tuo mondo è perché ti leggo spesso o perché mi ritrovo in quel che scrivi.
Non mi interessa vedermi elencata nei tuoi. Se ti ho lasciato un commento, non sei obbligato a rispondermi se lo devi fare per gentilezza.
La gentilezza a volte è un peso. Niente vincoli, solo il piacere, se c’è, di sfiorarsi sulle parole.
Chi sono? Forse un segno, che vorresti cancellare ma non puoi, non puoi.

Grazie del passaggio.