Most non-Italians meet grappa—the pomace brandy distilled from the remains of grape winemaking in Italy—at the end of a meal at an Italian-ish restaurant, when the old owner wanders out to say thanks for spending too much money on bad food with a gratis sip of clear liquid that smells like kerosene and tastes worse. But as we all eventually learn, the best things in life actually aren’t free, and the glass that comes at no expense isn’t where you’ll find the best of anything. That said, quality grappa remains one of the best values you can find in the spirits market, considering the time and attention that goes into each bottle, in particular when it comes to single-varietal, aged and cru grappas.
Alessio Planeta, CEO & chief winemaker of Planeta, who counts a grappa distilled from the local white grape Carricante within his universe of Sicilian wines, suggests that grappa is best compared to tequila in terms of how to experience it: “It must be understood as an expression of the specific place it comes from; it tastes of the earth and of the fruit at its base.” To be sure, there are many conscientious producers crafting beautiful, terroir-driven examples that deftly defy expectations, warmed by a gentle heat that highlights the characteristics of the place and the grapes that gave it life. Perhaps the most famous of them is Lorenzo Marolo of Grappa Marolo, who laughs optimistically at the landscape that grappa faces right now: “Yes, most
This Article was originally published on Wine Enthusiast
