How to taste Grappa

How to taste Grappa

December 20,2010

if you’ve never tasted grappa before, you may be in for a pleasant surprise. Though it’s got a somewhat fierce reputation, high quality grappa has nuance and character. Here’s how to taste grappa to best appreciate its attributes. For more about grappa, including how it’s made, look here.

Glasses:
A traditional grappa tasting glass is generally tulip or column shaped. Riedel offers one with a long straight body, keeping the nose far enough above the strong aromas, while concentrating the scent. Stolzle goes with a wider base, which allows more of the liquid to breathe. But with today’s refined grappa, a brandy snifter or tall wine glass will also work. Just make sure to keep the pour light. Grappa is best savored in small doses.

Aroma:
Once your grappa is poured, aroma is the first aspect you should appreciate. Grappa has aggressive aromatics, though, and the vapors from the spirit can be dominating. Start with your nose well above the glass and raise the glass closer as you inhale the scents.

Taste:
Grappa didn’t earn its reputation as a heavy-hitting spirit for nothing. Even the most well crafted grappa will still pack a punch. So to really parse the flavors, be sure to take a small enough sip that you will be able to let the spirit flow over your tongue without overheating. A small sip goes a long way! Note the texture of the grappa on your tongue. It should be slightly unctuous without being oily. You will likely note a satisfying herbaceous flavor, a slight tingle from tannins and, if the grappa is aged, you might pick up a hint of caramel. Pay attention to individual characteristics, as there is quite a distinction between a grappa made from the tannic Nebbiolo and the aromatic Moscato or Riesling.

If you will be sampling a number of grappa, Antonio Nardini, of Nardini distillery recommends instead of consuming the grappa, rubbing a small quantity on the back of your hand. This focuses the aromatics, and you will immediately be able to detect any flaws in the grappa. Watch for scents of gasoline or mold, the first indicators of a subpar grappa.

Sequence:
If you will be tasting numerous grappe, the order that you taste is important. Start with the giovane, or young, grappa. Begin with the blended grappa. But note that there is a difference between grappa made from a blend of different sources of vinaccia as opposed to a field blend like that of the lovely San Leonardo. Next, taste the monovitigno, or single variety giovane grappa. Start with the bottles made from non-aromatic grapes like Nebbiolo and move through those made from aromatic grapes like Moscato and most of the white varietals. Finally, when tasting aged grappe, note the difference in color from giovane. An aged grappa’s hue is the result of the type of barrel it is aged in. A barrel that has been toasted, or that has been used for wine will impart a darker hue, like Allegrini’s Amarone grappa, as opposed to Poli’s grappa di Sassicaia, which has a light, hay-colored hue. And as you taste the aged grappe, see if you can notice how the barrel-aging has affected the flavor and aromatics. There should be a smoother body. But a well-aged grappa will not lose its individuality.

Coursing:
Traditionally, grappa is served after dinner. It pairs very well with espresso and is often added to a shot of espresso to make a caffè corretto. But for the intrepid grappa drinker, grappa might be taken before dinner, as an aperitivo. It can accompany sharp cheese and mostarda very well and will even suit salumi.

Source: http://lacucinaitalianamagazine.com/article/tasting-grappa

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(045) 599-5600 0922-870-5178 0917-520-4401 ask for Ernest or Pedro.

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Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Generally regarded by food and wine lovers in Manila to be one of the best restaurants outside of Manila, Yats Restaurant also offers a comfortable and stylish wine bar called the Magnum Room. This allows guests of this fine dining restaurant to stay after dinner to enjoy a glass of Cognac, Armagnac, Port, Sauternes or Scotch. This is one of the best restaurants in Pampanga to drink wine. Other selections of wine in this fine dining restaurant in Clark Pampanga include fine wines from Bordeaux, Burgundy, Rhone, Napa Valley, South Africa, Australia, Germany, Spain and Italy. Some of the popular choices of wine for guests of the good restaurants in Pampanga include Chianti, Chablis, Meursault, Vosne-Romanee, Corton and Vintage Port. . Next time you travel north to Pampanga, don’t forget to wine and dine at this famous Clark restaurant which is located in Mimosa Leisure Estate of Clark Air Base.