Spontaneous Blueberry Grappa
Natural infusion based on Trentino grappa and forest blueberries.
Blueberry is a small shrub that commonly grows wild in mountain areas between 900 and 1500 meters, blooms in May, the blackish-red fruits look like berries and are harvested in the second half of the summer.
The taste is fruity, soft and delicate.
36% vol. - Available capacity: 500ml.
TASTE THE GRAPPA
If the aim of the tasting is not to analyze the sensorial characteristics of the product, but simply enjoy the pleasure of a good drink, perhaps in the company of friends, surely a relaxed tone will be the best condition to fully enjoy the distillate.
Vice versa, a sensory analysis of a Grappa requires attention and concentration.
The tastings carried out by professional Grappa tasters take place in a suitable environment, with clear walls, silent to the point of favoring concentration and free of perfumes or strong smells. Therefore, we tend to create a neutral base, so that everything contained in a glass of Grappa can express itself without interference.
It is always recommended to the taster not to use perfumes and not to smoke immediately before tasting, as not to ingest anything of an alterative for the taste: for example a coffee or extremely strong and spicy foods. In tasting, a logical order must always be followed in the succession of the Grappa, so that everything takes place according to a natural crescendo of intensity and persistence (from young Grappa to aromatic to finish with long aging in wood). Finally, it is always a good idea to taste with a full stomach and in a good state of physical condition.
Grappa should not be served too cold, but above all never too hot. The ideal serving temperature for young and aromatic Grappas is between 9 and 13 ° C. While, with rare exceptions, the aged must be tasted at a temperature of 17 ° C. When in doubt, it is always better to make mistakes by default. A Grappa served a little 'too fresh always allows you to warm it (humanize) in the palm of your hand to grasp the evolution of its olfactory profile. But the opposite is not possible.
The tasting glass deserves the same attention. It consists of a medium-sized tulip (100-150 mm), medium-bellied and not too tight at the mouth, strictly of crystal or of sound glass. Balloons and balloon glasses surmounted by a narrow fireplace should be avoided. The upper flare of the glass, however, allows a gradual release of the aromas.
The first test to be submitted to the distillate is the visual one. It is good practice to place the glass between the eye and a light source in order to have optimal conditions. First of all we must be careful if the liquid is perfectly transparent, without any particles in suspension that alter the perfect penetration of the light rays through it. If the Grappa we are tasting will be perfectly transparent we can even call it brilliant. On the contrary, if particles appear in suspension, the liquid will take on a whitish and milky shade until, in the most serious and defective cases, it is even cloudy. Any form of opacity that deviates from the appearance of a crystalline liquid is to be considered a defect unless we are faced with a Grappa flavored with an infusion of plant essences that can release particles: as in the case, for example, of a licorice stick left to infuse inside the bottle.
Analyzing the color, however, it is possible to understand if we are facing a young Grappa, which is always perfectly transparent and colorless, or a high Grappa in wood that will be presented in shades ranging from pale yellow to a beautiful intense amber.
In the olfactory test, one must never dip the nose inside the glass, to avoid the saturation from alcohol that would anesthetize our sensory capacity. The Grappa should be kept slightly away from the nose and should be sniffed briefly and in moderation, trying to perceive its nuances without inhaling excessively. A young Grappa will present clear hints of fresh pomace or floral and fruity accents if it is aromatic. An elevated Grappa in barrel will be rich in spicy notes of vanilla, cinnamon, licorice, cocoa or even tobacco.
The taste exam completes the Grappa meeting with our senses. The distillate should be tasted in small sips