Tradesman in the nobility. The peasants of any country are distinguished by, let's say, frugality. The Italians are no exception: they figured out how to use the waste of wine production - and got grappa
Of all the grape "moonshine" only grappa has become famous throughout the world. She even claims to be nobility, along with whiskey and cognac. But in the world, grappa has quite a few “poor” relatives.
The most famous among us is Georgian chacha. Grozdova brandy (that is, grape brandy), common in the Balkans, is like two drops of water.
Yes, and the French do not live by wine alone: they make the so-called mark from the same cake. But outside the country, only Marc de Champagne from the famous house of Moet et Chandon is known - a kind of exotic addition to the traditional line of sparkling wines. This strong drink is even bottled in the same bottles as champagne.
“From a restaurant in Ronco, in addition to wine, I also grabbed a bottle of “grappa” - grape vodka like a “mark” in France. She is sharp and strong and very good at such moments.
Erich Maria Remarque
"Night in Lisbon"
Whatever you call grape vodka, the essence of the drink, its origin is the same. After the juice destined to become wine is squeezed out of the grapes, grape seeds, skins and the remnants of the fermented pulp remain. A thrifty peasant will not raise his hand to throw away this cake just like that - there must be some benefit from it? And some unknown craftsmen in different countries and at different times thought of which one.
Processing the pulp (aka cake) with water vapor under low pressure gives a liquid saturated with alcohol. And if you distill it, you get a strong male drink.
“So we will live, pouring the wet flame of grappa with the dead water of a glass decanter, chopping the bream, and not the goose bird, so that your chordate ancestor, Savior, will saturate us on a winter night in a damp country.”
Joseph Brodsky
"Lagoon"
In Italy, there are still disputes about which province can be considered the birthplace of grappa. There are three main contenders: Friuli, Piedmont and Veneto. The advantage in this dispute is still with the latter - here, at the foot of Mount Grappa, is the small town of Bassano del Grappa.
Although this argument is still doubtful: the fact is that the name of the grappa drink is relatively recent. Even the exact year of its appearance is known - 1876. In northern Italy, to this day, other names for a drink made from grape pomace are in use: raspon, rapo, grapo, rappe, raspe, graspa.
Most Italians are sure that the drink, whatever you call it, was produced by the ancient Romans. But in those days, there could be nothing close to the current grappa: the Europeans adopted the method of distillation from the Arabs many centuries later. We can only say with certainty that in the 15th century in the province of Friuli, peasants were already driving a strong liquid from the pulp. The taste of this drink was rough, and they drank it in one gulp from clay bowls. Nowadays, it is customary to savor grappa, and pour it into glasses of a special shape - “tulip” with a narrowed waist. The invention of this "tradition" is due to the fact that the Italians were trying to promote grappa to the international market.
The conquest of the world began only half a century ago. In the West, since the middle of the 20th century, there has been a fashion for Italian gastronomy, and for wines as well. And in addition, some manufacturers have tried to offer grappa to foreigners.
Before that, the drink had undergone some changes, primarily aesthetic: the village brute was dressed up in chic clothes. The traditional unsightly bottles were replaced by elegant and fragile containers of bizarre shapes.
The matter was not limited to the external side: the question arose about the quality of the drink. And then, with incredible speed, new varieties of grappa began to appear. They began to age it in barrels, insist on herbs, make liqueurs based on it ...
There is also a special exotic: a bottle of grappa, which contains some kind of fruit. And not in pieces, but in whole. The technology is as follows: when the first fruits appear on the trees (for example, pears), they are lowered with a branch into empty bottles, where they grow. At the right time, the pear is cut off and it remains in the bottle. Grappa is also poured there and sent to infuse. The secret is really simple, and only the price is fantastic for this product.
“I was sitting at an aluminum table on a fragile aluminum chair and felt so light, as if the wind would carry me away; and I was happy - at least I convinced myself that it was, because I was in Rome, in Rome, in Rome, I was sitting in front of the Espresso bar, on the corner of the Piazza Rotunda, and in front of me was a glass of vodka. Vodka is also kind of volatile, light, with a metallic taste, as if it was brewed from aluminum - this is grappa. I drink it because I read in Hemingway that they drink grappa in Italy. <...> Hemingway apparently doesn't understand anything about vodka! Grappa has a kind of synthetic rotten taste. Like German black market vodka in times of inflation.”
Wolfgang Koeppen
"Death in Rome"
“The thing is, Bridge,” Mark concludes, “downhill skiing is like everything in life: self-confidence is important here. Come on, you could use a grappa.
14.45. Mmm, I love delicious grappa! 15.00. Grappa and really och. choir. drink, top class. Mark is right - it's quite possible that I'm a natural skier. The main thing is to develop this damn confidence. 15.15. Top of the children's slope. Oh my god, this is fucking easy! Forward! Vzhzh! .. 16.00. I am a wonderful, fantastic skier! Just had a great run down the slope with Mark — shhhhhhh!.. My whole body flexed in perfect harmony, as if instinctively. Wild delight! Discovered a whole new pleasure in life. I am an athlete like Princess Anne! Filled with new energy and positive thoughts! Self confidence! Hooray! Ahead is a new, confident life! Grappa! Hooray!"
