Talk:Grappa

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Just a comment, about the proof. Had a bottle this Christmas, don't have any documentary proof, but the bottle said it was 38%. So, just slightly lower than that quoted in the main page. —The preceding unsigned comment was added by 86.3.249.215 (talk • contribs) 21:54, December 25, 2006 (UTC)

Just a request for a section on grappa competitions and events, which I assume there must be, but have been unable to find online. — Preceding unsigned comment added by 109.115.135.199 (talk) 18:15, 15 June 2011 (UTC)

Grappa, some experience

I recently attended a training session in NYC. one of the attendees was an Italian. a group of us went to dinner at Carmine's and after dinner, he explained Grappa and that we should have a smooth Grappa. his explaniation was exactly on point of digestivo as noted in the wiki and the fact that you can eat and eat and not be full afterwards. his story about a lunch with family and friends that ended at midnight expanded his story. the waiter brought a small wine glass of Grappa, my Italian friend tried it and didn't like it. after a few words, in Italian, the waiter brought a second glass which my Italian friend blessed. all four of us slowly sipped our Grappa. if anyone has dined at Carmine's, they will greatly appreciate each meal served provides a quantity of food for two. of course, the diner was excellent and I over ate. as my Italian friend described, I did not have the full or bloated feeling I thought I would have after consuming such a meal. not that I suggest one uses this to over eat, of course. it could come in handy if you do go to Carmines' in Time Square!!! —The preceding unsigned comment was added by 72.82.178.31 (talk) 23:50, 20 January 2007 (UTC).

Your story sounds like a myth to me, i never dined at Carmine's, but as italian i can tell you this, when occasionally my family reunites for lunch we end our meals with a Nonino grappa, and this surely does not help our digestion! the only outcome is that all us men of the family sit sleepy on the couch watching the F1 GP or Moto GP and eventually falling fully asleep before the prizegiving, it is not a pleasant sight! Lunches with family can last long because, sometimes, after ending the meal we stay sit at the table conversating or playng cards! human body has its limits and grappa is only a distilled spirit, not a magic potion!--95.250.211.131 (talk) 14:29, 14 June 2011 (UTC)Rambaldo

• • • Tell it like it is, bro! Wahrmund (talk) 02:43, 15 June 2011 (UTC)

Ad. V.Pomace. Official language ought to be used

Regulation (EC) No. 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of spirit drinks regulates: “Grape marc spirit or grape marc is a spirit drink which meets the following conditions: it is produced exclusively from grape marc”. (Cfr. Annex II, n. 6) Oxford and other English dictionaries describe as something different “pomace” and “marc”. It is fraud changing consciously the official words. Is it consciously done? For the rest the word “pomace” is not recognized as an English word by “Word PC software”. Instead marc is recognised as an English “word” in “Word”. González del Valle (talk) 17:12, 25 March 2011 (UTC)

Ad. V. “But also stems and seeds”

It has to be proved with reliable sources that most grappa includes stems and seeds in the distillation. EC regulation does not requite that inclusion. The opposite. It produces methanol. González del Valle (talk) 17:32, 25 March 2011 (UTC)

A. V. “Orujo liquor” and “orujo brandy”

In the Wikipedia “Brandy” entrance (Cfr- 3.3) are specifically contemplated “Pomace Brandies”. “Orujo” is one of the most typical pomace brandies. It is consequent with Wikipedia terminology to write “Spanish orujo brandy” instead of “Spanish orujo liquor”.

Revising Wikipedia lexicon could be an alternative. 81.9.163.73 (talk) 17:58, 25 March 2011 (UTC)

Ad V. “of Italian origin”

Grappa is not of Italian origin. Grappa is an Italian word. Brandy is an English word. That does not means that brandy has English origin.González del Valle (talk) 02:59, 25 March 2011 (UTC)

Ad V. “grappa is now protected” etc.

The assertions that follow are based in old Regulation n º 1557/89 no more in force. Actual Regulation (No. 110/2008 of the European Parliament and of the Council of 15 January 2008 on the definition, description, presentation, labelling and the protection of spirit drinks) does not protect “grappa” the same way. 81.9.160.53 (talk) 03:20, 25 March 2011 (UTC)

Nonino

I've removed this paragraph added by User:213.140.11.128:

Now Grappa is considered an elegant distilled beverage as Whiskey, Cognac etc,and this international success of Grappa is due to the Nonino family, who first created in 1973 the single varietal Grappa, the monovitigno (before only existed Grappa of mixed pomaces) and, in 1984, Nonino family revolutionized again the Grappa's world by distilling first of all the whole grape, obtaining the Ministerial authorization by their specific request.

If this information is included anywhere in any form, it should be in an article on Nonino. I know next to nothing on Nonino so I encourage something else to create one. Here is another useful link. —mako (talk•contribs) 21:50, 1 April 2007 (UTC)

A.V. “Most grappa in made”, etc.

That assertion is insulting and ought to be removed. Grappa is usually made with good wines and good grape pomace.81.9.160.53 (talk) 03:32, 25 March 2011 (UTC)

Eau de vie

The distinction between grappa and eau de vie should be discussed in the article. Badagnani 08:46, 27 June 2007 (UTC)

Pomace grappa and whole-grape grappa

In at least the Oltrepo Pavese region of Italy, two kinds of grappa are brewed: the cheaper, harsher grappa brewed from pomace, called "sgrüja" in the local dialect, and the more expensive, smoother grappa made from whole grapes, called "üga" in the local dialect. The article doesn't mention this latter kind, asserting that grappa is made from pomace and pomace alone. Is "üga" technically something other than grappa, or should this be mentioned in the article? Are there other regions of Italy where whole-grape grappa is brewed? —Preceding unsigned comment added by Saintp (talk • contribs) 19:56, 17 February 2008 (UTC)

Hi, in southern switzerland the typical grappa is made with whole-grape of "uva americana" (american grape (this one just to be clear http://upload.wikimedia.org/wikipedia/commons/e/eb/UvaFragola.jpg)) which is not used for wine but for decoration, eating and making home-made high-quality grappa, which is sometimes further processed with the husk of walnuts and other ingredients to make nocino. --84.55.196.197 (talk) 22:46, 22 November 2013 (UTC)

Alcohol content of Grappa

This article said "between 50% and 80% alcohol by volume", which I don't think is wrong. First, the only bottle of grappa I own says 38% (way below 50%), and second, from experience with other beverages I seriously doubt that over 60% is very drinkable or over 50% very enjoyable. So I've changed to the statement in it:Grappa which said 37.5% to 60%. Feel free to find reliable sources which allow the statement to be refined further, but the old statement was definitely wrong. Tomas e (talk) 09:08, 14 October 2008 (UTC)

I just changed the "proof of grappa" section immediately following to coincide with this new revision.216.65.215.213 (talk) 22:10, 17 October 2008 (UTC)

Most well-known producers of Grappa should include Distilleria Marolo

To whom it may concern: The name MAROLO (Distilleria F.lli Marolo) and their link should be added as one of the most known and leading grappa producer. http://en.wikipedia.org/wiki/Grappa Among the most well-known producers of grappa are Nonino, Berta, Sibona, Nardini, Jacopo Poli, Brotto, Domenis and Bepi Tosolini. While these grappas are produced in significant quantities and exported, there are many thousands of smaller local and regional grappas, all with distinct character. The distillery's web link is http://www.marolo.com/ Pls. advise if I need to present additional documentation showing that Marolo is among the MOST WELL-KNOWN PRODUCERS OF GRAPPA Many thanks. Best regards. Alex Boselli Vice President Premium Brands, Inc. 69-13 Fleet Street Forest Hills, NY 11375-5165 e-mail: PremiumB@aol.com WEB site: www.paoloboselli.com 718-263-4094phn 76.106.116.110 (talk) 02:40, 30 December 2008 (UTC)

I don't think Marolo is anywhere near as common a brand as Nonino or Nardini. I'm not saying that they don't make good grappa, just that it's not as well known a brand as some of the others listed. 203.97.110.64 (talk) 10:03, 28 January 2009 (UTC)

Wood alcohol

The article says that

the woody parts of the grapes such as stems and seeds are co-fermented with the sugar-rich juice, producing wood alcohol which is toxic

but the link to the wood alcohol and ethanol fermentation pages seem to say that cellulose (i.e. wood) cannot normally be fermented, and that methonal is produced from wood by an industrial-chemical process (destructive distillation). So what is fermented in grappa production must be sugar (in the presence of wood). From this, I don't think the stems and seeds would make the drink dangerous. I'm not sure though - perhaps someone who knows more about this could comment / amend the page. —Preceding unsigned comment added by 86.156.104.162 (talk) 15:52, 23 November 2009 (UTC)

Pectin is released from the cell walls of the woody bits and juice enzymes and yeast will make some methanol. Fresh orange and apple juice contain more methanol, even without significant fermentation. Four liters of fresh juice contains about the daily limit of methanol. (Only the wholesome goodness of fresh juice can purge those evil toxins!) Few figures are to be found for methanol production in brewing moonshine, although it's probably quite low. When methanol is consumed as a small percentage of ethanol, its toxicity is much circumvented, unlike the case for juice.

Denatured alcohol, or household spirit, often has in it 10% methanol and a bad tasting additive. Many cases of methanol poisoning may result from attempts to distil household spirit. The denaturing additive, such as pyridine, is easily removed by distillation leaving a sweet tasting spirit, which is incorrectly regarded as safe. Much of the methanol will be fractioned off with the ethanol. At 10%, the inhibitive properties of ethanol are insufficient to stop formic acid production.

Drinking high % liquor is quite dangerous, over about 50%. When the drinker feels drunk and stops the intake, he will still continue to get even more drunk, for an hour so afterwards. The stomach has a lot of un-injested drink still in it. — Preceding unsigned comment added by 220.244.72.137 (talk) 22:28, 10 June 2013 (UTC)

Hangovers

Grappa gives me amazingly bad hangovers. Have any other Grappa drinkers discovered this as well? Why is this? —Preceding unsigned comment added by 88.107.88.189 (talk) 15:49, 27 May 2010 (UTC)

Home-made ("moonshine") grappa is very common

<<even if moonshine operations will never completely disappear, they are now very rare.>>

This is the opposite of true. Home-made grappa is quite common. —Preceding unsigned comment added by 97.87.15.60 (talk) 13:40, 8 September 2010 (UTC)

Grappa in Switzlerland

A recent change noted: "Nope. Grappa can also be from the Italian parts of Switzerland". I believe the laws have all changed now (or should I say -- yet once again! lol) ; must be made on "territorio nazionale" which also excludes San Marino, Vatican City, etc. etc. See 1 August 2011 decree: http://www.cooksinfo.com/edible.nsf/pages/grappa/$file/Decreto-11A12466-scheda-tecnica-della-grappa.pdf

Cheers.

Randal Oulton (talk) 21:35, 3 August 2012 (UTC)

History section

The following comment from the history section seems to be complete conjecture and should be removed or sourced

"Distillation useful for producing beverages was not discovered until the eighth century, and it likely took about two more centuries for the technology to travel from its home in the Levant and Persia to Italy (likely by route of the Crusades)."

173.73.174.29 (talk) 05:52, 25 February 2014 (UTC)

Acid-based

What does "acid-based" mean in this context? Is it just that the beverage is acidic? Dwiki (talk) 16:48, 2 June 2018 (UTC)

No, it was an unreverted vandalism.--Phso2 (talk) 17:03, 2 June 2018 (UTC)

To add to article

Basic information to add to this article (in order to help make it more properly encyclopedic): the etymology of the word grappa. 98.123.38.211 (talk) 02:35, 24 October 2024 (UTC)

Distillation useful for producing beverages was not discovered until the 8th century, and it likely took about two more centuries for the technology to travel from its home in the Levant and Persia to Italy (likely by route of the Crusades).

Umm...Byzantium had no influence? Siphons, steam pipes, organs, and other pneumatic tube related technology was carried over from antiquity and existed in medieval Italy. Also, Islamic technology influence existed from the Aghlabids. The Crusades may have reinspired the use of these technologies in the area, but they were not unknown before that point. 68.191.42.123 (talk) 04:33, 24 November 2024 (UTC)