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 rappa should be served neither too cold nor too warm. The ideal serving temperature is:
- Between 48 and 55F for young and aromatic young grappas.
- Between 60 and 64F for aged grappas.
When in doubt, it is best to serve grappa at a lower temperature: if too cold, it can always be warmed up by holding the glass between the palms of the hands and checking its aromas as the temperature rises.
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| The ideal goblet for serving grappa is a pot-bellied, tulip-shaped glass made of crystal or sonorous glass, with a neck that should not be too tight, and a capacity of between 3 and 5 oz.
Though very charming, it's best to avoid the use of cognac glassware or balloon-shaped goblets with a very narrow neck. |
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