Grappa is produced by distilling grape pomace, a mixture of skins and seeds of fresh grapes. Grappa is obtained by the fermentation of whole grapes which includes must and pomace.

      Barricaded Grappa or White Grappa ?

      Obviously there is no answer, we are talking about personal tastes. It is a fact, however, that barricaded grappas are the most appreciated ones, in particular for the ones who are at the beginning. A white grappa, in fact, is much more difficult to appreciate, despite being less complex. A barrique grappa, leaves a rounder and more enveloping palate, also reflecting the international taste of alcoholic beverages.

      The needle that could move the balance, eventually, could be the matching we want to get with food, even though, even in this case, things are not trivial. Compared to wine, in fact, grappa is not a beverage for the whole meal and it cannot be mixed to other alcohol (have you ever seen someone drinking bubbles and grappa during an aperitif?). Taking this for granted, however, the fundamental rule is the following: a brandy must be tasted with an aromatic food. A very spicy white grappa, therefore, will perfectly match with a dish having as much spices.

      Many white grappas can be served chilled in order to exalt the aromatic part of the grappa.

      A barrique grappa, on the contrary, can be matched with chocolate, strictly dark chocolate. The roundness given by wood, in fact, is well integrated with chocolate, which has the characteristic of leaving as much smoothness in the mouth, with the advantage of having a "degreasing" effect thanks to the strong presence of alcohol in grappa.