Grappa is one of the distillates that is often used for corrected coffees and in coffee-based preparations. So let’s see what the characteristics of a good grappa are. Young grappas are colorless or white while aged grappas range from straw-yellow to amber. Both must be clear, with the years of aging the viscosity increases and there is a loss of alcohol and volume the “angels’ quota”, which depending on the degree of humidity, temperature and type of wood in the barrel varies from 2% to 4% for each year of aging. At the olfactory and retro-olfactory level it must not present defects such as mold, rancidity, vinegar etc. but floral and fruity scents and aromas must be present. When tasting, you must swirl the distillate in the glass and bring your nose close to it, for a very short time, to appreciate its aromas. The taste of grappa can be sweet, dry or soft and when tasting it it must release a pleasant sensation of warmth that slowly vanishes. A young grappa with an intense aromatic charge can also be tasted cold, while an aged grappa should be tasted at a temperature between 17°C and 20°C in a balloon glass with some flakes of dark chocolate.
GOOD EMOTION !!!!!!!
