How to taste Grappa
The olfactory and gustatory memory
If you want to fully appreciate a good glass of Grappa, perhaps in the company of friends, no special attention is required; just maintain a relaxed and receptive attitude.
On the contrary, an in-depth analysis of the sensory characteristics of the distillate requires a good deal of concentration.
Tastings conducted by professional Grappa tasters take place in a suitable environment with light-colored walls, silent enough to promote concentration, and free from strong scents or odors. The aim is to create a neutral base so that everything contained in a glass of Grappa can express itself without interference.
Preparation and Attention in Tasting
It is always recommended that the taster avoid wearing perfumes and not smoke immediately before tasting, as well as avoid ingesting anything that could alter the taste. During the tasting, it is important to follow a logical order in the succession of the various types of Grappa, so that everything follows a natural crescendo of intensity and persistence. Finally, it is always a good practice to taste on a full stomach and in good physical condition.
Serving Temperature and the Ideal Glass
Grappa should not be served too cold, but above all never too hot. The ideal serving temperature for young and aromatic young Grappas is between 9 and 13°C, while aged ones should be tasted at a temperature of 17°C. Equal attention should be given to the tasting glass, which should be a tulip-shaped glass of medium size, made strictly of crystal or resonant glass.
On the contrary, an in-depth analysis of the sensory characteristics of the distillate requires a good deal of concentration.
Tastings conducted by professional Grappa tasters take place in a suitable environment with light-colored walls, silent enough to promote concentration, and free from strong scents or odors. The aim is to create a neutral base so that everything contained in a glass of Grappa can express itself without interference.
Preparation and Attention in Tasting
It is always recommended that the taster avoid wearing perfumes and not smoke immediately before tasting, as well as avoid ingesting anything that could alter the taste. During the tasting, it is important to follow a logical order in the succession of the various types of Grappa, so that everything follows a natural crescendo of intensity and persistence. Finally, it is always a good practice to taste on a full stomach and in good physical condition.
Serving Temperature and the Ideal Glass
Grappa should not be served too cold, but above all never too hot. The ideal serving temperature for young and aromatic young Grappas is between 9 and 13°C, while aged ones should be tasted at a temperature of 17°C. Equal attention should be given to the tasting glass, which should be a tulip-shaped glass of medium size, made strictly of crystal or resonant glass.
The Three Sensory Examinations
The first examination to which the distillate is subjected is the visual one: by analyzing the color alone, it is possible to hypothesize the type of Grappa. If transparent, it will almost certainly be a young Grappa; if golden or straw-colored, it could be an aged Grappa, but also a flavored Grappa; if of other colors, it will undoubtedly be a Grappa with a natural infusion.
In the olfactory examination, it is important to keep the nose slightly distant from the glass and smell briefly and moderately, trying to perceive the nuances without inhaling excessively.
The taste examination completes the meeting of the Grappa with our senses. The distillate should be tasted in small sips that flow gently over our tongue, without ever swirling the Grappa around the entire mouth. Contact with our palate for just a few seconds is the ideal measure for a correct tasting.
In the olfactory examination, it is important to keep the nose slightly distant from the glass and smell briefly and moderately, trying to perceive the nuances without inhaling excessively.
The taste examination completes the meeting of the Grappa with our senses. The distillate should be tasted in small sips that flow gently over our tongue, without ever swirling the Grappa around the entire mouth. Contact with our palate for just a few seconds is the ideal measure for a correct tasting.
The 5 Steps to a Perfect Tasting
1. Hold the glass and place it between your eye and a white surface in a well-lit environment. Observe the transparency of the Grappa, the hue, the saturation, and the concentration of the color.
2. Rotate the glass and observe the legs that the Grappa forms during the rotation. Evaluate the width of the arch and the speed at which the tears descend from the base of the arches.
3. Bring the glass close to your nose and inhale for a few seconds. Immerse yourself in the aroma of the Grappa and let it evoke emotions and episodes from your life: you will realize that you know hundreds of odor notes and discover that Grappa contains a large quantity of them.
4. Take a sip of Grappa (5-10 ml) and let it flow into your mouth until swallowing, without making any artificial movements. Appreciate the flavors (sweet, sour, and bitter) and tactile stimuli such as warmth.
5. Now slightly open your mouth and breathe naturally, concentrating on the aromas you perceive in your mouth. Let memories and emotions flow as the mouth aromas present themselves one by one to your sense of smell.
Experience Grappa with Awareness
Whether it's a professional sensory analysis or an informal moment with friends, tasting Grappa is an experience to be lived with awareness and taste. Respecting the optimal tasting conditions and taking the time to explore the sensory nuances of this distillate is the first step to discovering and fully appreciating its richness and complexity.
2. Rotate the glass and observe the legs that the Grappa forms during the rotation. Evaluate the width of the arch and the speed at which the tears descend from the base of the arches.
3. Bring the glass close to your nose and inhale for a few seconds. Immerse yourself in the aroma of the Grappa and let it evoke emotions and episodes from your life: you will realize that you know hundreds of odor notes and discover that Grappa contains a large quantity of them.
4. Take a sip of Grappa (5-10 ml) and let it flow into your mouth until swallowing, without making any artificial movements. Appreciate the flavors (sweet, sour, and bitter) and tactile stimuli such as warmth.
5. Now slightly open your mouth and breathe naturally, concentrating on the aromas you perceive in your mouth. Let memories and emotions flow as the mouth aromas present themselves one by one to your sense of smell.
Experience Grappa with Awareness
Whether it's a professional sensory analysis or an informal moment with friends, tasting Grappa is an experience to be lived with awareness and taste. Respecting the optimal tasting conditions and taking the time to explore the sensory nuances of this distillate is the first step to discovering and fully appreciating its richness and complexity.
