In Italy, after a hearty meal on a cold winter’s night, we reach for grappa (Italian for “healthy water”, basically), a traditional digestivo, or after-dinner drink that we love to sip on while relaxing and digesting. The beauty of grappa is that it is an aromatic, neutral spirit with great digestif qualities. Sure, you could drink it straight, but here at Vine we’ve designed an impressive (and absolutely delicious) cocktails menu featuring grappa that you can enjoy after a mouthwatering dining experience presented by our very own Michelin starred Chef Enzo!
Grappa is made by distilling the pomace (a blend of grape seeds, stalks, and stems) leftover from the wine-making process (it’s the perfect example of a zero waste product). It is a tradition that is truly exemplarily of ‘Italian thrift’, because you don’t waste anything! You use everything that is given to you. It’s a kind of version of nose-to-tail cooking which happens in the meat world. And while many people think of pomace as the waste from winemaking, in reality the skin is the best part of the grape – it has the most aroma and flavours. The resulting clear liquor is not light by any means — on average, it contains 35 to 60 percent alcohol!