October 15, 1998 In the Clear Italians have been making grappa for centuries, but it's much more than a peasant brandy today By Sam Gugino The first time I had grappa, about a dozen years ago, it was poured out of a mason jar at a restaurant in Philadelphia.
For the full article, check out the new issue of Wine Spectator, on newsstands October 15, 1998.
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