A grappa serving suggestion…

In the United States, we often drink grappa on its own, usually after a meal, but more often than not unaccompanied by food.

When my wife Tracie P and I were guests in the home of Giannola and Benito Nonino back in January 2011, they served a grappa at the end of lunch (I’ll post about our meal later). It was accompanied by a shard of aged Parmigiano Reggiano and a dollop of honey.

The aromatic character of the grappa tamed the piquant flavor of the cheese while the sweetness of the honey played against the fruit aromas and flavor of the distillate.

Simply brilliant…

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Filed under Grappa Nonino, pairing

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