On National Women in Wine Day, sixth-generation Francesca Nonino provides a variety of answers to questions about the Italian distiller, showcasing the impact of female influence in the wine industry. Grappa, once known as a cheap liquor replacement from the Middle Ages, is having its renaissance in bars around the world, as consumers appreciate its unique flavors and tradition. At the historic entrance to Stellenbosch, in Bosman's Crossing, a little part of Italy (Friuli, to be precise) has been taking root for the past few decades, offering a taste of authentic grappa to South African wine enthusiasts.
I sat down with a glass of grappa to start writing about this popular Italian drink. Often nicknamed 'firewater,' Grappa is made from pomace, the grape skins, seeds, and stems leftover from winemaking. While moderate wine consumption has been linked with a range of health benefits, grappa, the Italian grape brandy made with winemaking's byproducts, also boasts its own set of unique qualities and flavors. One of the longest-running and most prestigious awards in Italy, since 1975, it has been given to the greatest cultural, literary, and artistic figures in the country, highlighting the cultural significance of grappa in Italian society.
For those who do not know this spirit, grappa is made by distilling the waste products from the winemaking process (think skins, pulp, seeds) to create a potent and flavorful liquor. Giannola Nonino revolutionized the grappa industry using a mixture of innovation, savvy, and guerilla marketing techniques, bringing the traditional spirit into the modern era. From what grappa is made from to what grappa tastes like, here is what you need to know about the Italian spirit that's gaining popularity among wine connoisseurs and casual drinkers alike.