GRAPPA

An Italian liqueur  

   The word derives from an Italian word “Graspa”          which means grape skin after fermentation.

  Traditionally made from pomace, the discarded grape seeds, stalks and stems that are a by-product of the winemaking process Once considered an acquired taste, popular only in Italy, Grappa, today, is making itself known around the world. 

Distilleries from Australia to Oregon, as well as Italy, are trying their hand at making Grappa, with surprisingly good results.

Grappa, largely, remained a drink of the poor workmen and farmers until the 1960s. 

The character of Grappa changed in the 1960s largely thanks to the efforts of one woman - Giannola Nonino. Her Nonino distillery, in Percoto Italy, has been producing Grappa since 1897. In the early 1970s, she began making Grappa from a single grape, as opposed to the customary mélange of grape leftovers.  

The Nonino Distillery's first single grape Grappa was crafted from the Picolit grape. Today, over a dozen different grapes are used for single grape Grappa’s, called "monovitigno" Grappa’s
 

Grappa's popularity has spread all around the globe. Once unknown outside of Italy, today Grappa is being produced all over the world, from Oregon to South Africa.

Grappa can either be made from a mixture of pomaces from different sources, or from one grape variety. If at least 85% of the pomace comes from a single variety, the grappa can be designated di vitigno or varietale, and the type of grape can be incorporated into the name of the drink. 

A variety of flavored grappa’s are also available, including drinks with a hint of almond, honey or blueberry and Nardini's Acqua di Cedro, a grappa-based liquor made with cedro (an Italian fruit similar to an oversized lemon).

Gewürztraminer – a special variety

Grappa can be made using the skins of one or more grape varieties. The most well-known unmixed grappa is Gewürztraminer – made from an autochthonous, aromatic grape species. Grappa made from the pomace of Gewürztraminer therefore has a particularly intensive aroma.

Crystal clear or stored in wooden kegs?Grappa is usually crystal clear. However, if it is stored in wooden casks for a while, it turns darker and develops a woody aroma. Grappa is also stored for varying periods of time before being sold.

Young grappa is stored in glass or steel containers for 6 months. “Vecchia” or “invecchiata” refers to grappa which has been stored exclusively in wooden casks for at least 12 months. After being stored for at least 18 months in wooden casks, the grappa may be labeled “stravecchia” or “riserva”.

This video will give you an exact idea of the  Grappa manufacturing process

some glossary on GRAPPA :

Giovane (Young) – after production remains in stainless steel tanks till the bottling;

Aromatica (Aromatic) – made from aromatic or semi-aromatic grapes such as Muscat, Gewürztraminer, Malvasia, etc.;

Affinata (Refined) – bottled after ageing for less than 12 months in wooden barrels;

Invecchiata or Vecchia (Aged or Old) - bottled after ageing for 12 to 18 months in wooden barrels;

Stravecchia or Riserva (Very Old or Reserve) - bottled after ageing for more than 18 months in wooden barrels;

Single Variety  – obtained from the marc of just one variety of grapes, which is usually given on the label;

Polivitigno (Poly-variety) – obtained with a cuvée of single grape varieties belonging to the same family but different for clone, provenance, ripening period, harvest times and vinification method; 

Aromatizzata (Flavoured) - Grappa in which a natural substance of vegetable origin (i.e. Blueberry, Liquorice, Rue herb, ect.) was placed in infusion after the distillation, thus enriched with the herb/fruit own officinal properties

Some Famous Grappa  around the World :

                                                               

                                                               Nonino – Grappa Monovitigno di Picolit

                  

                                 The art of distillation has been the privilege of the Nonino family since 1897,

   The most important date in the history of the Nonino distillery was 1973, when Benito and Giannola registered                       term Monovitigno and marketed the first grappa made solely from marc from Piccolit grapes

                                     

                                    Domenis Distillery – Storica Nera

                                                          Pojer & Sandri – Grappa di Traminer

                                                        Giovi – Grappa Moscato di Pantelleria

“Tuscany wouldn’t be what it is today without the super Tuscan,” :  Marchese Piero Antinori.

A bucolic landscape of green buttes spotted with cypress trees and ancient hill towns with names like Radda, Castellina, Gaiole and Greve. In and around these towns are vineyards growing the famous Sangiovese grape, along with other native varieties such as Canaiolo, Colorino and Ciliegiolo. This is not only where the story of Chianti wine begins but also that of the “Super Tuscan.”almost all Super-Tuscans can be assigned to one of four categories:

• 100 percent Sangiovese wines

• Sangiovese blends

• Merlot-based wines

• Cabernet Sauvignon-based wines.

Most of the wine produced was for local distribution, and not of the highest quality. Outside of a handful of Brunello producers, the top wines being produced in Tuscany were Chianti’s. The Chianti’s of that day were cheap and easy to drink, somewhat rustic wines. Aged the wine in French oak Barrique (instead of the large Slovenian Casks most Chianti producers of the day were using). The idea of blending Sangiovese grapes with international grapes was not new; records show it being done in the 18th century. 
  

Chinati had always been a blend of the natives grapes of the region. Then along came a man by the name of Barone Bettino Ricasoli   who, after a decade of experimentation, decided that Sangiovese was best as the majority grape in the blend, as it had more aromatics and vigor, allowing Canaiolo and other native grapes to play minority roles, adding color and tannin. The historic Chianti blend we all know was born.

In the 1970s, some Tuscan producers came to believe that the legal rules governing the production of Chianti were too restrictive. These vintners wanted to make wine outside of the allowed Chianti zone. They coined the term “super Tuscan” to distinguish their wines from the inexpensive, low-quality wines that were associated with the term vino da tavola, or “table wine,” that they were forced to put on the label.

They are among the most enthralling and diversified wines in Italy, Some people define super Tuscan as a Tuscan blend made with Cabernet Sauvignon or other international varieties. Others define it as a wine that breaks ranks with Italy’s strict Denominazione di Origine Controllata (DOC) quality regime.

Others define it as any expensive wine from Tuscany.

But even with this new DOCG in place the Super Tuscan idea would not let up, so in 1992, partly in response to this popularity, the government created yet another acronym, IGT, Indicazione Geografica Tipica, which was in a way a direct reflection on France’s Vin de Pays or Country wines. A designation allowing for experimentation, as long as the grapes came from the area the wine was being made. And so it came to pass that from then on Super Tuscans were to be dubbed IGT, and most still are to this day.

There are some of these trailblazers though that have since been awarded their own DOC, especially in Bolgheri where it is said the first Super Tuscan was made by Tenuta San Guido called Sassicaia, a blend of mostly Cabernet Sauvignon. Both Bolgheri and the Sassicaia estate have a received DOC status.

So to drink a Super Tuscan is to drink a wine made in Tuscany that uses the IGT label. It doesn’t follow the traditional DOCG rules, but still uses grapes grown in the Tuscan region.

The truth is super Tuscan is all those things—and none of those things. A super Tuscan can be a 100 percent expression Sangiovese with absolutely no international varieties. It can be a DOC wine, and in fact many are, and it can span any price point from $12 to $275.

Below mentioned are some affordable “super tuscans”

1.     Castello di Romitorio, Romito di Romitorio Sant’Antimo Rosso 2004 (about $50).

2.     Colle Massari, Grattamacco Rosso 1999 (about $65).

3.      Luce della Vite, Lucente 2004 (about $28)

 

       


                                                   

wset – a study guide

                                                                                                      only for oenologists........

                                             BASIC   TERMINOLOGY 

1. Wine:A fermented grape juice

 2. Acidity:A naturally occurring component of every wine; the level of perceived sharpness; a key element to a wine's longevity; a leading determinant of balance.

 3. Body:The impression of weight on one's palate; light, medium, and full are common body qualifiers. 

4. Bouquet:The sum of a wine's aromas; how a wine smells as a whole; a key determinant of quality.

 5. Color:A key determinant of a wine's age and quality; white wines grow darker in color as they age while red wines turn brownish orange.

 6. Cap:Grape solids like pits, skins, and stems that rise to the top of a tank during fermentation; what gives red wines color, tannins and weight.

 7. Corked:A wine with musty, mush roomy aromas and flavors resulting from a cork tainted by TCA (trichloroanisol).   8. Fermentation:The process by which sugar is transformed into alcohol; how grape juice interacts with yeast to become wine.                                 

9. Oenology:The science of wine production; an enologist is a professional winemaker; an enophile is someone who enjoys wine. 

10. Aging: Holding wine in barrels, tanks, and bottles to advance them to a more desirable state. 

11. Appellation:  A delineated wine producing region particular to France

 12. Barrel:
            The oak container used for fermenting and aging wine.
 13. Barrique: A 225-litre oak barrel used originally for storing and aging wines, originating in Bordeaux. 14. Bitter:
A taste sensation that is sensed on the back of the tongue and caused by tannins   15. Botrytis:
  a beneficial mold that pierces the skin of grapes and causes dehydration, resulting in natural grape juice exceptionally high in sugar.  Botrytis is largely responsible for the world’s finest dessert wines.  (See “noble rot”) 16. Brilliant:
 A tasting note for wines that appear sparkling clear 17 .Brut:  French term denoting dry champagnes or sparkling wines

 18. Chaptalization:
 Adding sugar to wine before or during fermentation to increase alcohol levels.  Chaptalization is illegal in some parts of the world, and highly controlled in others.
 

19. Citric acid: One of the three predominate acids in wine

 20. Chemical formula for citric acid?   C6 H8 O7 

 21. Chemical formula for sugar?C₁₂  H₂₂ O₁₁
  

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22. Fining:The addition of egg whites or gelatin (among other things) to clear the wine of unwanted particles 23. Legs: These noticeable traces of oil eft running down the inside of yourWine glass after its ben tipped indicate the amounts of alcohol andSugar. 24. Aerate: Exposing a wine to oxygen (allowing it o “breathe”) helps it o mellow and develop its full flavors, especially red wines. 25. Vintage: The year the wine was harvested. A wine’s vintage is found onAll wine labels. 26. Tannin:
Found naturally in the skins, seeds and stems of grapes. TanninsAre usually found in red wines and give that dry, lip puckering sensation. 27. Chemical formula for Tannins? C76 H52 O46 28. Flavors: Odors perceived in the mouth
 29. Fruity:
A tasting term for wines that exhibit strong smells and flavors of fresh fruit 30. Full-bodied: A wine high in alcohol and flavors, often described as “big”. 31. Lees:
 Sediment consisting of dead yeast cells, grape pulp, seed, and other grape matter that accumulates during fermentation.
 32. Length: The amount of time that flavors persist in the mouth after swallowing wine; a lingering sensation.
 33. Malic acid: One of the three predominate acids in grapes.  Tart-tasting malic acid occurs naturally in a number of fruits, including, apples, cherries, plums, and tomatoes. 

34. Chemical formula for Malic acid? C4 H6 O5 

35. Noble Rot : The layman’s term for botrytis
 

36. Structure: An ambiguous tasting term that implies harmony of fruit, alcohol, acidity, and tannins
 37. Tartaric acid: The principal acid in grapes, tartaric acid promotes flavor and aging in wine 

38. Chemical formula for tartaric acid?    C4 H6 O6. 

39. Yeast:
 A microorganism endemic to vineyards and produced commercially that converts grape sugars into alcohol.
 

40. Vinification:
The process of making wine. 

41. Chewy:
Mostly used to describe wines that are full bodied and full of tannins.  It feels like you could literally chew the wine instead of drinking it. 

42. Decanting:
A process by which wine is poured into a decanter to allow it to breathe before drinking.  It also removes any of the lees or sediments that might remain.   43. Intensity:
Relative to the appearance of aroma of the wine.  A wine’s intensity is usually in cahoots with the wine’s color, aroma and flavor. 44. Soft: Describes a wine with very low acidity to it or with very few tannins. 45. Round: Used to define a glass of wine that has a very smooth texture to it. 46. Phenolic compounds:
 Natural compounds present in grape skins and seeds.
 47. Vitis Vinifera:
 The species of wine that comprises over 99% of the world’s wine.
 48. Young: An immature wine that is usually bottled and sold within a year of its vintage.  Wines meant to be drunk “young” are noted for their fresh and crisp flavors.
 

49. Yield :
 The productivity of a vineyard.
 
 50. Malolactic fermentation: A secondary fermentation in which the tartness of malic acid in wine is changed into a smooth, lactic sensation.  Wines described as “buttery” or “creamy” have gone through “malo”.