I came home the other day with a bottle of grappa. If you're unfamiliar with it, grappa is a sort of clear Italian brandy made from the grape skins and pulp left over after making wine. Until recently it was thought of as a peasant drink, but it was "discovered" by someone - probably a marketer - and rapidly went upscale. I had my first taste on an Air Italia flight to Rome and quickly acquired a liking. It tends to be harsh, but the better grappas offer subtle complexities. I've found I like it better than brandy.
You can read the complete article at Spot-On.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 100,000 cooks a month and in addition he writes a weekly column forSpot-Onand is the Guide for Cooking for Two at About.com.
recommend this
email
print
link to this page
Comments: 9
I too keep a few liqueurs around for cooking and I too use dry Vermouth most of the time instead of white, unless a specific white is called for in a recipe for a particular reason.
I love Calvados ice cold!
That's grappa,
Beryl,
Grappa has become much more refined since it went public. Originally, and probably in your experience, it was simple Italian white lightning.
Sonia,
I've never tried cold Calvados, I'll have to give it a shot - or two. My father tells a great story about Calvados from his time in France during WW II, as I recall there was a pair of boots involved
I go through a bottle of Vermouth a month 1/2 cup at a time.
I always thought Kirschwasser was cherry brandy (kirsch being German for cherry).