Grappa at the Botticini Lounge Bar
Grappa has been traced to the Middle Ages and over the centuries has been refined and improved upon by wine distillers and commercial producers. The name is protected by law and can be called Grappa only if produced wholly in Italy. Considered an after dinner drink, Grappa could be best described as hot and smooth and fiery as it goes down your throat. Initially, the drink of farmers Grappa was made by travelling distillers who would traverse Italy’s northern territories and the Alps.

Made from the leftovers of the wine making process, such as skin of grapes, seeds, the left over juice is then slow-distilled over a bain marie (Water bath) and not directly over a flame to prevent the skin and seeds from burning, to achieve an alcohol content of 40 – 65%.

Initially, any and every grape variety was mixed to make Grappa. Then in the 1970’s an Italian family by the name of Nonino, who have had a distillery since 1897, decided to buy pomace or vinacce, which in Italian is grape skins from the best grapes and from the better wine making brands.

The first Grappa of this varietal was made from piccolit a very rare grape variety from Colli Orientali, Fruili’s best white wine grape. A flavour much refined from previous varietals.

Creating Artisanal Grappas, made of single vintage grapes, such as like barolo, amarone, moscato and chardonnay was soon crafted by estates like Poli, Francoli, Bruneli, Marolo and others were the providers.

Grappa Bianca cmes from being bottled immediately after being distilled and the Reserve has a pale golden hue from being matured in casks made of different woods. Grappas also made with a blend of spirits distilled from honey, fruit and herbs with hints of blueberry and lemon, these have intense flavours and have a brown hue to them.

So what did it take for a lounge bar in Mumbai to create a setting based predominantly on a single drink. ‘Botticino’ at the Trident Hotel in Bandra Kurla Complex, did just that.

The name ‘Botticino’ comes from a village in Lombardy to the north of Italy. Also known for its marble which has been put to fine use in this exquisitely designed restaurant.

Floating tables and a Titanic corner, which overlooks ‘022’, the 24- hour coffee shop. It boasts a huge multi level Enoteca, a wine library which stretches up to two levels and a unique Grappa Lounge at its entrance, a first in Mumbai city. With over 60 grappa bottles on display, each Morano bottle is beautifully crafted. It is an artistry that only an Italian can create. Others copy.

There are over a hundred producers of Grappa. The Trident partnering with ‘Grappa Alexander’ by Distilleria Bottega, a company based in Bibano di Godega, a town 50km away from Venice in the region of Veneto, Italy. A menu designed by Chef Mathew Crapp featuring exquisite antipasti, homemade pastas, risottos, imported meats and seafood and utterly sinful desserts, makes a foodie’s dream come true.

The lounge bar showcases a range of single estate grappas by Grappa Alexander such as Grappa di Prosecco, Grappa di Moscato, Grappa di Nebbiolo. A selection of exquisite liqueurs like Sambuca, Galliano, Amaretto and Limoncello awaits connoisseurs.

Distilleria Bottega is a three-generation history of people dealing with wine and grappa. In the 1920s, Domenico Bottega, a wine trader and oenologist was able to recognise the best grapes. Sharing his father's passion and apprenticed with the best master-distillers in Conegliano learning, he developed the first single-variety grappa. His entrepreneurial spirit led him to set up his own distillery.

It was in 1985 that the first bottle of Venetian Murano blown glass was used to bottle grappa by Aldo Bottega’s son, Sandro, who used these beautiful handcrafted glass bottles as a marketing tool. This double distilled grappa, was christened, Grappa Alexander.

Grappa is best had at the end of a meal either as a shot or added to an espresso (caffe’coretto) or ‘ammazzacaffe’. One first downs the espresso followed by a shot of grappa in the same cup or in Veneto the practice is called resentin. There are a whole range of cocktails created with grappa to try out too.

Flavours, are best sampled in tulip-shaped glasses which focus the aromas to one’s nose. Thus Grappa’s are a much sought after drink in bars across Europe and the US. Many like their shots chilled; a young grappa at 9-13 degrees Celsius and a reserve at around 17 degrees Celsius. Experts however don’t advise chilling.

As a lifestyle drink Grappa is upmarket all the way. The finely crafted bottles are souvenirs to cherish. For lucky Mumbaikars, Botticiono at the Trident is the place to head for.

What more can one ask, but to drink sensibly.
Botticino
The Trident
Seating Capacity (restaurant): 52
Seating Capacity (Grappa Lounge): 8
Number of tables: 15
Open for lunch: 1200 hrs to 1456 hrs
Open for dinner: 1900 hrs to 2345 hrs