Workshop: Grappa is a brandy life grape marc produced in Italy.

Grappa is a brandy life grape marc produced in Italy and in the Swiss canton of Ticino and San Marino. It is produced by distillation of grape marc: once arrived in distilleries, all that remains of pressing the grapes (skins, stalks and seeds) is strongly heated. One collects the vapors to evaporate and cooled until it condenses, thus obtaining valuable grappa. A young grappa is eaten at a temperature between 8 ° and 10 °, between 15 and 18 ° if it is refined. Of fine crystal tulip glasses used to assess primarily its color: transparent in the case of a young Grappa, clear, bright color and stronger in the case of a refined version. The shape of the glass allows the aromas not to disperse but also through its narrow opening, the drink away from the nose to the smell of alcohol does not cover the flavors of grappa, we tasted usually after meals. Grappa can also be used as an ingredient is found as often in regional recipes of northern Italy, in sauces or grilled fish. We also whitewashes certain cheeses during their maturing phase. It also gives a more sustained flavor to desserts, so we sometimes stuffed chocolates and petits fours. Grappa has an alcohol percentage that varies from 37.5 to 60%. If the name requires that a minimum rate, know that there is no upper limit ...