grappa

1.An old alcoholic beverage made from the remnants of wine-grape pressings (whatever was leftover, including stems, seeds, and skins). Grappa has been made in Italy since at least the sixteenth century. The first grappa makers were probably frugal farmers seeking a way to use up the leftovers from the winemaking process. Like balsamic vinegar and wine, the price goes up depending on the vineyard, and the aging process. Although grappa is a thoroughly Italian beverage, similar concoctions are produced in other nations, including the United States. In Spain it is aguardiente, the French call it marc, and the Greeks have their raki. 2.Is considered a grape spirit. After wine has been made, water is added to the leftover husks, skins, pits and stalks. The mash is fermented then distilled to become grappa. Grappa is clear, colorless and produced in Italy. Best enjoyed straight up in a cognac snifter, in mixed drinks and cocktails. Blends well with fruit juices, coffee, fruit liqueurs, nut liqueurs, cacao liqueurs, coffee liqueurs and cream liqueurs. Off the top of my head, Grappa is 70% alcohol.