Marolo Brunello Grappa

Grappa is distilled from the pomace left after winemaking: the skins, seeds and stems. That makes it a different thing from a grape brandy like cognac, and the VS, VSOP and XO age grades don't apply to it. This bottle's name points to Brunello as the grape, which would put it in the single-varietal pomace style. Brunello is a Sangiovese clone, so the label's Brunello reference is the best clue to its flavor. The listing gives no ABV, age or cask information, so what follows describes the style and what to expect. Single-varietal grappas from red grapes usually smell of crushed grape skins, dried cherry and red plum, with a dry, slightly tannic edge from the pomace. Sangiovese-based spirits tend to add a savory side, with hints of tea leaf, dried herbs or almond skin. Unaged grappa is typically clear and clean on the palate, while a rested one can show a pale straw color and a rounder finish. Check the bottle for any statement on aging. If the spirit is clear, expect a livelier, more aromatic character. To drink it neat, use a small tulip-shaped grappa glass or a narrow copas glass rather than a wide snifter. The narrow rim focuses the aromatics and softens the alcohol on the nose. Serve it cool but not iced, around 10 to 14°C (50 to 57°F). Colder than that mutes the fruit and emphasizes the burn, while room temperature can make the spirit feel hot and flat. Pour about 40 to 50 ml. Let it sit a minute before the first sip, and keep the first taste small. Cocktails are not where grappa excels, and it doesn't substitute cleanly for cognac in a Sidecar or Brandy Alexander. Its dry, grapey bite can fight the cream in an Alexander and the orange liqueur in a Sidecar. If you want to mix it, try a Sazerac-style build, with a splash of grappa in place of the rye or cognac, a sugar cube, bitters and a lemon peel. Another option is a grappa sour with lemon juice and a touch of simple syrup, which suits a more assertive spirit. At the table, grappa is traditionally served after a meal. It pairs well with espresso, dark chocolate, aged hard cheeses such as Parmigiano-Reggiano or pecorino, and roasted chestnuts or almonds. A small pour alongside strong coffee is a classic Italian way to finish dinner.