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GRAPPAS

GRAPPAS

The flavor of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. A similar drink, known as acquavite d'uva, is made by distilling whole must.

Most grappa is clear, indicating it is an unaged distillate, though some may retain very faint pigments from their original fruit pomace. Lately,[clarification needed] aged grappas have become more common, and these take on a yellow or red-brown hue from the barrels in which they are stored.

Grappa is also well known in South America, particularly in Uruguay and Argentina, due to the significant Italian immigration in those countries. It is served as in Italy, after the main meals. In Uruguay, a local version called grappamiel has also been created, which sees honey added to the traditional grappa. It is widely served and mostly drunk in winter because it "warms" the throat.