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• by:
• Behrendt, Axel And Bibiana

This book provides a brief history of this distillate, followed by a discussion of what distinguishes it from other pomace brandies made in Italy and elsewhere. The authors also explain each step of making grappa, from the vine to the aging and bottling and explore production on every scale, from the man who cooks his small-batch pomace over last year's leftovers to the largest producers in the country. There follow two A-Z's: one of the vintners, who tend to produce on a smaller scale and the other of distillers. The authors write about an impressive variety and number of grappas, bringing a strict impartiality to their tasting notes, which are both direct and evocative.

Grappa is a guide to finding pleasure in a drink whose essence has often been obscured by snobbery. Its well-conceived introduction and thoughtful, straightforward catalog of producers make this book an invaluable reference for newcomers and for connoisseurs.