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Grappa & Beyond
Friday, October 13 from 7:30 pm to 9:00 pm
In this class, we explore Grappa and Marc (the french version of the same spirit) in all it’s glory.
Grappa is a spirit with roots in Italy, but no one can pinpoint exactly when it was first made. Scientists developed a method for distilling solid pomace instead of liquid wine in the 17th century. Near Venice, Italy, the first grappa distillery was founded in 1779, the Nardini Distillery, which still produces grappa today.
Grape skins, called pomace, are used to make grappa. Grappa, made from a solid, is different from brandy, which is made from a liquid (wine). Producers use the byproducts of red winemaking, including grape skins, seeds, and stems.
The pomace from white wine can also be used to make grappa; however, since the juice is not usually fermented with the skins and seeds, distillers must ferment the skins and seeds separately.