Review: Candolini Grappa Bianca
This pure, clear grappa — a distillate of the leftovers from wine production — is made from a blend of the pomace of several grapes: sangiovese, trebbiano, cabernet, aglianico, and falanghina.
As grappas go, Candolini Bianca — made by Fratelli Branca and a top seller in its homeland of Italy — is as light on its feet as they get. That pungency that unaged grappa unilaterally shows is front and center on the nose, but those typically musty notes here instead come across with aromas of roasted mushrooms, rosemary and sage, and burning underbrush. Time in glass helps things to meld, revealing a complex — yet intensely earthy — character.
On the palate the grappa shows off an interesting floral character — honeysuckle blended with toasted almonds, brown butter, and more of that lingering mushroom character, though this time it’s more akin to mushrooms sauteed in butter with a spray of fresh herbs on top. The lengthy finish offers hints of lemongrass, marzipan, and more sage notes.
Grappa is definitely an acquired taste, but Candolini’s expression is an interesting and expressive entry to the category.
B / $40 (1 liter) / branca.it