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" ... BELA I would serve traditionally, at slightly chilled, white wine temperature. You could have as an aperitif or with dessert or coffee. A little bit like a grappa. There are traditionally served in small glasses, called cokanjs, but personally, I don't like them. Too small a mouth, and I don't get a lot of aromas. I go with brandy snifters. I drink PRVA the same way, but at room temperature. ... "
" ... Giorgio, the creator of Rubicon and the father of the South African Bordeaux blend, spent 25 years at Meerlust. He and his son George has developed their own successful winery called Dalla Cia, a stone’s throw from the Stellenbosch city centre. Dalla Cia Classico is an elegant 100 % Cabernet Sauvignon, and Dalla Cia Giorgio is, of course, a Bordeaux blend with Cabernet Sauvignon, Merlot and Petit Verdot. Their Italian heritage has also inspired them to produce excellent grappa. ... "
" ... Giraldo is also working with his team to come up with a grappa. “We’re going to call it Nunzio’s Basement,” he says. “My grandfather used to make all of these grappas and whiskeys and all of these crazy wines in his basement. It’s named in his honor.” ... "
" ... Italy has a long-standing tradition of making brandies. Brandy is different from grappa, another Italian mainstay. Brandy is a distillate of wine made from whole grapes, while grappa is a distillate made from grape skins and the residue left in the fermentation tank after the wine has been made. Technically, the liquid produced from the grape skins is also considered a wine, although you wouldn’t want to drink it. ... "