Grappa

Grappa – the alcoholic drink made as a result of distillation of grape cake. Sometimes the grappa is called wine, but because of the fortress (40-50 degrees) to its thicket call vodka. On the international classification the grappa is carried to a brandy class, and according to the international decree of 1997 a grappa are called the drinks made only in the territory of Italy. The same decree strictly regulates standards of production and quality of drink.

In the course of production of wine there is always a small amount of the overfermented weight from branches, stones and a peel of grapes. For the purpose of utilization this weight is overtaken by distillation, and at the exit strong drink – a grappa turns out.

History

There are no exact data concerning an origin of a grappa. One researchers claim that Sicilians borrowed a distillation method from Arabs in the 9th century and applied it to waste of wine production. Other scientists believe that this drink in the 5th century was known to Friuli's inhabitants. Some researchers are sure that the homeland of a grappa is Burgundy. Italians are sure that drink is from the small town of Bassano del Grappa at the mountain of the same name Grappa. From all versions it is possible to conclude one – the age of drink passed for 1,5 thousand years.

Initially the grappa was used preferential by peasants. To taste drink turned out rough, sharp, but perfectly pacified class hatred and healed sincere wounds.

The grappa was widely adopted in the 60-70th years of the 20th century. For short terms it became not only is incredibly popular, its production became economic. The Italian drink began to have success in Europe and America, and its status cardinally changed. Today the grappa can be carried to the class "premium", and spill it in refined design bottles, and the price at it is quite high. It wonderfully combines advantages of liqueur, brandy and vodka. Today the grappa is made generally in the known wine-making region of Veneto. There are also plants and in other regions of Italy – Friuli, Trentino, Piedmont.

Production technology and types of a grappa

Quality of a grappa depends on initial raw materials. The most qualitative drink turns out by distillation of cake of white grapes of which just squeezed out juice, or of the grapes remains for expensively wine.

Distillation can be carried out by two ways: in columns of continuous distillation or in a copper distillation still. At the exit it turns out to mature drink, already ready to the use, which can or be spilled in a container at once, or some time in cherry or oak fresh barrels. Keeping in wooden barrels gives to a grappa an amber shade and characteristic smack of tannins.

Types of a grappa:

• Blanka – freshly squeezed drink. Has white color and sharp taste. Thanks to low cost it is most popular in Italy;
• affinata in legno – the grappa sustained in barrels for half a year. Has soft taste and a light-golden shade;
• Vecchia – the drink matured in wooden barrels for one year;
• Stravecchia – the drink matured in oak barrels one and a half years. More than 50 turns and a saturated golden shade have fortress;
• Monovitigno – the grappa made preferential of one grade of grapes (Cabernet, Ribolla, Teroldego, Pino Gri, Nebbiolo, Shardonne, etc.);
• Polivitigno – the drink made from two and more grades of grapes;
• Aromatica – the grappa made as a result of distillation of fragrant grape grades of Muskato or Proseko;
• Aromatizzata – the drink received from grape alcohols, infused on fruit, berries and spices (almonds, a juniper, cinnamon, an anise, etc.);
• Uve – the drink made from the whole grapes. Has the characteristic fortress and true wine aroma;
• grappa soft – low-degree drink (less than 30 degrees).

The most widespread grade vlanka is drunk in cooled to 8 °C a look. Other grades can be used room temperature. Often the grappa is added to coffee or used in pure form with a lemon.

Useful properties of a grappa

Because of the high fortress the grappa is often used for disinfection of bruises, wounds and grazes. Thanks to the same property on a grappa often do various medical tinctures.

So, at sleeplessness and nervous excitement on a grappa do hop tincture. For this purpose crush hop cones, and 2 tablespoons of the received powder fill in 200 ml of alcoholic drink. Infuse the received mix for ten days then tincture is accepted till 10-15 drops twice a day.

And here to get rid of migraine and a headache orange tincture can help. Half a kilogram of the crushed oranges, 100 g of the horse-radish grated fill up 1 kg of sugar and fill in 0,5 l of a grappa and 0,5 l of water. Cook all this on the water bath until sugar completely is kindled (about an hour), filter liquid and allow to be cooled. Accept on a third of a glass in two hours after meal once a day.

The grappa is widely used in traditional Italian dishes. So, for example, it is used when flaming shrimps, meat, as a part of marinades for fish and meat, and also at production of various desserts and cocktails.

Dangerous properties of a grappa

It is necessary to limit consumption of a grappa to people with diseases of nervous, cardiovascular systems, and also at digestive tract diseases.

Besides, as well as pregnant women and the feeding women and persons under 18 should not use other alcoholic beverages, a grappa.