Grappa.. Sounds Like Grandpa

Remember Grappa Soho? An Italian restaurant once located at Jalan Bukit Bintang? Now there's only left Grappa in Bangsar. What's Grappa anyway?

Grappa is actually Eau-de-Vie (digestive liqueur) produced in Italy as brandy made from distilling grape skin remains after wine production. It is considered a grape spirit. After wine has been made, water is added to the leftover husks, skins, pits and stalks. The mash is fermented then distilled to become grappa. Grappa is clear and colourless. Best enjoyed straight up in a cognac snifter, in mixed drinks and cocktails. Blends well with fruit juices, coffee, fruit liqueurs, nut liqueurs, cocoa liqueurs, coffee liqueurs and cream liqueurs. Dry and high in alcohol, it is typically consumed after dinner.

Grappa has been made since at least the sixteenth century in Italy. The first grappa makers were probably frugal farmers seeking a way to use up the leftovers from the winemaking process. Although grappa is basically an Italian beverage, similar concoctions are produced in other nations. In Spain it is called "aguardiente", the French call it "marc", and the Greeks named it as their "raki".

Next time you see an Italian restaurant's menu that contains the word Grappa, you should be grateful you have read it from here. =o) Do bear in mind that grappa contains 39 to 50% alc./vol. Since it's more than twice amount of alchohol than conventional wine, please drive safely and "behave" after consumption.