Ue | WineSpeed | Karen MacNeil

July 18, 2019

Ue

A softer, lighter type of GRAPPA achieved by distilling actual grapes rather than POMACE.

When pairing a dessert with a sweet wine, the dessert should be sweeter than the wine to enhance the latter’s flavor.

“Based on chemistry, DNA, ancient texts, art, ethnography and experimental archaeology, it’s clear that as humans, we are set up as biological creatures to drink alcohol.”

— Dr. Patrick McGovern, Director of Biomolecular Archaeology, University
of Pennsylvania, and author of Ancient Wine: The Search for the Origins of Viniculture

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