IT’S GRAPPA WEEK
(And what is that exactly?)
Dubbed “fire water” for a reason, grappa isn’t the most approachable to American palettes, especially for the uninitiated. But today, Sassetta kicks off a week-long celebration of Italy’s most popular spirit.
The week’s highlight—a family-style dinner and grappa tasting with Elisabetta Nonino—takes place tomorrow. (Elisabetta is like royalty. Her family’s distillery, Grappa Nonino, has been in operation since 1897.) Attendees will get an intro to grappa during cocktail hour with Chad Solomon (cocktail master behind Midnight Rambler and Cuffs & Buttons) and then a full education during a guided tasting with Elisabetta.
If you can’t make the dinner, take heart. This week’s featured cocktail gives you opportunity to explore the diverse—and quite drinkable—notes of grappa. The Grappa Sour mixes Nonino chardonnay grappa with chamomile liquor, Friuli sauvignon blanc, and simple syrup—finished with a pineapple foam and crushed cardamom seeds.
And because grappa will surely be the topic of conversation at the bar, here are three introductory facts that’ll help you keep up.
- Grappa is made from pomace (the skins, seeds, stems, and pulp left over from winemaking). This is one of the legal requirements for a spirit to be called “grappa” and one of its most unique characteristics. It applies the snout-to-tail philosophy of sustainable cooking to the world of wine.
- In Italy, grappa is typically served as a digestif after a large meal. In Friuli, the region where grappa first originated in the mid-fifteenth century, it was local custom to rinse an after-dinner coffee cup with a splash of grappa.
- Like wine, the flavor of a grappa will depend on the variety of grape, growing region, and fermentation process.
The details: Sassetta, 1617 Hi Line Drive. Grappa Dinner is Tuesday, February 27. 6 p.m. cocktail hour; 7 p.m. seated dinner. $75 per person. To reserve your spot, call 214.307.5690 or email firstname.lastname@example.org. Free Valet. Toast to #grapaweek now through March 5.