I don't know a whole lot about grappa. I've had it before and it's always seen interesting and distinctive, but harsh. Recently I bought Mazzetti grappas made from arneis and barolo grapes. I find them extremely impressive and delicious. Where do they rank in the grappa world? What else should I look for?
Grappa can be made from most any grape, and I have had grappa distilled from cabernet, chardonnay, merlot, moscato, nebbiolo, uva, pinot grigio and others. Some makers age grappa, but I have found those to be too fulsome...Grappas I have had from southern Switzerland tend to be less harsh than some from Italy but there is a good deal of variance. Still, they are not supposed to be silky smooth--they should have some backbone and fire.
And note that grappas are distilled not from grapes per se, but from the stems and aftermath, so to speak, of the wine-making process.
I will be following this topic, as I know little about grappa and am interested in learning more.
I was at a friend's house last night and he pulled out a bottle of Luxardo Grappa Euganea. It was slightly herbal, a bit rough, despite the labels proclamation that it was 80 proof, made from selected stems of cabernet and merlot, and aged in white ash barrels, to mellow it's flavor.
I was intrigued by the idea of aging in white ash, and also was a bit confused by the fact that they use only steps, and not the seeds, and skins as well.