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grappa (GRAHP-ah) - n., a brandy distilled from the pomace of grapes used in winemaking.
Pomace being the skin and flesh left over after being pressed for the juice that gets fermented into wine -- this is then fermented as solids and then distilled, resulting in a liquor that's 35 to 60 percent alcohol by volume. It is, I understand, an acquired taste (never tried it myself). It's a particularly northern Italian drink, and the name came from Italian around 1890, where it's been around for a long time (since at least the 1400s, though not common until around 1600), from a dialect Italian word, originally meaning grape stalk.
---L.
Pomace being the skin and flesh left over after being pressed for the juice that gets fermented into wine -- this is then fermented as solids and then distilled, resulting in a liquor that's 35 to 60 percent alcohol by volume. It is, I understand, an acquired taste (never tried it myself). It's a particularly northern Italian drink, and the name came from Italian around 1890, where it's been around for a long time (since at least the 1400s, though not common until around 1600), from a dialect Italian word, originally meaning grape stalk.
---L.
