Not too many wineries are piggybacking off the craft spirit movement using their grapes to make brandy such as the long-time pioneer, Charbay Winery & Distillery did over 30 years ago, way before craft spirits were trendy.
TastingTable.com gives an account of Brooklyn's Red Hook Winery which is using the pressed grape skins left from making its wines (the pomace) to create barrel-aged grappa. The barrel aging and the fact that it is made in small pot stills results in a heavier texture and more complex flavor than most grappas.
- Red Hook Winery Still in Brooklyn, NY, USA
It is too bad that they are still calling it Grappa. That should be left to the Italians!
In Europe the category name is 'Marc'. I think they should say 'Marc of Chardonnay', and let the Grappas be for Italians' Marc.
Pomace Brandy, or Marc, Grappa if it is made in Italy in my book!
- Red Hook Winery, Grappa, Pomace Brandy, Brooklyn, NY, USA
"Working out of a 19th-century shipping warehouse at the end of a pier in Brooklyn, Colin Alevras is busy tending to barrels of Chardonnay and Cabernet Franc at Red Hook Winery.
Before greeting a midweek customer at the tasting counter, Alevras, the shop foreman, stops to check another barrel—but this one isn't filled with wine. It's filled with grappa that's been aging at the winery since 2012 ... This small-batch, Brooklyn-based grappa will challenge everything you know about the storied spirit."
Source: TastingTable.com
No comments:
Post a Comment