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glossary (Gra - Gum)

Grain Spirit
Already at the end of the 15th century some home-made distilleries in Germany produced grain spirit. In 1507, grain spirit was mentioned in a document for the first time. At that time it had the same purpose like all other alcoholic drinks: it was meant to be a remedy and therefore it was only used in the medical area and sold at the chemist's shops. Today, grain spirit is the most consumed spirituous liquor together with brandy. Grain Spirit is said to be a typical German product. There are strict, lawfully prescribed production regulations. Grain Spirit is the description of grain spirit, grain distillates or other descriptions containing the word grain (spirit), wheat, rye or corn. These are the only descriptions the products made from rye, wheat, book wheat corn, grain, oat or barley are allowed to be sold on the markets in Germany or Austria. Drinkable grain spirit has to have a minimum alcohol content of 32 %. Double grain spirit, grain distillate, table grain spirit or noble grain spirit have to have at least 38 %. The higher percentage grain spirits are produced in the same way like the other, they do not differ in quality but only in their alcohol content. If there is any sign of the age, the product must been stored for at least six months. Some grain spirits have a yellowish colour caused either by the storage in oak barrels or the allowed use of sugary colour. But most grain spirits are water clear. Often grain spirit is also called "Klarer" (clear one) in German. This is not correct, because the quality of the grain spirit is different to the one of "Klarer". The origin of alcohol of "Klarer" is not known, therefore "Klarer" might be made from any alcohol or waters with or without taste-nuances-ingredients. If only wine is used to produce the alcohol, it is allowed to mention it. The minimum alcohol content of "Klarer" is 32 %. The grain spirit gets its typical taste from the used type of grain. Made from wheat the spirit is mild and smooth, made from rye the spirit is strong. Here shortly the steps of the grain spirit distillation: The grain is placed in the steamer first, starch is dissolved from it and the remaining product is mash. Barley malt is added to the mash, which causes the change of the starch to sugar. The sugar then turns into alcohol and carbon dioxide by adding yeast and being fermented in a boiler. The fermented mash is heated up to its boiling point in a so called singling colonus. The steamed alcohol drops off and is caught at the top end of the colonus, it is then cooled down and becomes liquid again. The first distillation is finished. The second distillation takes place in a Fine-Distillation-Colonus. All unpleasant smell- and taste substances are removed from the singling. The high percentage fine distillate is reduced to the wanted drinking strength. The drinkable grain spirit is bottled after a certain time of storage.

Granadilla
Spanish meaning of passion fruit juice.

Grand Marnier
The history of Grand Marnier dates back to the beginning of the 19th century. In 1827, nobody living in the French town Neauphle-le-Château had an idea of how astonishing the distillery Lapostolle will be developing into. Within a few years the distillery became well known and reputed for its products by the customers. Jean-Baptist Lapostolle was satisfied. His son Eugène, who took over the business, expanded the company; but in 1870, he decided to live in Cognac because of the war. While he was staying there, forced not to produce anything, he started buying Cognac. After the war ended, the social life in France restarted and it became popular to drink liqueurs. Trying to follow the trend of time, Louis Alexandre Marnier Lapostolle, who was the son in law of Eugène, created an extraordinary liqueur. He experimented and mixed for a while and finally distilled a Cognac from extracts of Caribbean bitter oranges and other ingredients. He found an aromatic amber coloured liqueur based on Cognac : The Grand Marnier was born and became more successful than most other liqueurs in the world. Today one characteristic of the belly shaped bottle is a red banner and traditional seal 'Grand Marnier Cordon Rouge'. It is sold every two seconds. Products available from Marnier-Lapostolle are: Grand Marnier Cordon Rouge, a liqueur made from oranges on a base of Cognac. The used Cognac comes from Château de Bourg, which is situated in the heart of Charente. The distillates bought by Marnier-Lapostolle are stored there, as well. The peelings of the Caribbean bitter orange will turn into an aromatic extracts by being macerated after distillation for a long time. It is then mixed with Cognac and sugar syrups on a high dosage. After a certain ripeness-time it is filtrated for a few times and then bottled. Alcohol content: 40 %. Grand Marnier Cuvée du Centenaire is a liqueur invented for the 100th anniversary of the House Marnier. It is also produced on a base of Cognac. But the used Cognacs are at least five years old on average. Alcohol content: 40 %. Grand Marnier Cuvée du Cent Cinquantenaire was invented for the 150th anniversary of Marnier-Lapostolle in 1977. Basis of this speciality is an especially old Cognac, which comes from the Petite and Grand Champagne. The bottle is extraordinary. It is designed with a flower pattern á la Jugendstil, a creation by the glass artist Emile Gallé (1840-1904). The original bottle is in private possession of Jacques Marnier-Lapostolle. Alcohol content: 40 %. Grand Marnier Royal Celebration is a special Cuvée composed because of the wedding of the English Crown Prince Charles and Lady Spencer. Such compositions are traditional at Grand Marnier: Already in 1936, while the coronation of Elizabeth II. 'Reserve Specials', produced in 1981, have an especially chosen Cognac base. The design of the bottle, created by Grand Marnier, is royal blue - the colour of the English Royal House. The front label shows the initials of the wedding couple and date of the wedding '29.7.1981'. All bottles are numbered. Cherry Marnier, which is a liqueur of especially fruity taste, is produced from Dalmatian cherries, which are well known for their aroma and quality of the pulp. After the cherries are mashed they are macerated in spirits and sugar. Cherry Marnier is bottled in special modern bottles. Alcohol content: 25 %.

Grande-Champagne
It is one of the best Cognac-Cultivation-Locations. In 1906 the borders of the Cognac-location (Charente) that were already decided in 1860 were recognized as law like we know it today.
After this law it is just allowed to call Cognac, what comes from the following regions: Grande Champagne, Petite Champagne, Borderies, Fin Bois, Bon Bois and Bois Ordinaires.

Grapefruit
It is a crossbreed of the citrus fruits orange and lemon. The juice is bitter and sour and rich in vitamin C. grapefruits are smaller then the similar pampelmus, but the name grapefruit is a synonom for the word pampelmus in Germany and France. The juice of this fruit is very popular to mix drinks and cocktails. You can get grapefruit also stewed in a can. Other words for it are: Paradiseapple, Pamèlo or Pomèlo.

Grappa
Grappa is the name of marc wines from Italy. It is distilled from pressed remains of the wine-production. Like the French Marc, it developed from simple schnapps of the wine growers former times. The grapes are pressed. The cider is used to produce wine. The remaining seeds, peeling and stark are fermented and distilled. Grappa is distilled in Friaul, in Venetia, in Piemont and in the Aosta-Valley. Venetia and Friaul have the longest Grappa-tradition. The differences of the regions-grappa come from the different types of grapes and the remains they are distilled from. It may happen that totally different distillates will be produced in the same region. For example: in the region of Piemont, Grappa is either made from marc and moscato-grapes (smooth, lovely) or from Nebbiolo (dry, acrid, tannin-containing). The reputed Grappa producer Bruno Giacosa, living in Neive, produces one dozen types, for example: Grappa of Arneis (a characteristic white wine) and Grappa of Grignolino (an elegant red wine). There are many differences between each type of grappa, but nevertheless all taste like Grappa. The reason therefore is the law-prescription that : the pressed remains, which are the base of the Grappa production, must be distilled dry. That means no moisture should be left in the process than necessary to distil. This process keeps the aroma intensive. But it can also be exaggerated. If an excessively dry mash is distilled, the schnapps will burn longer after the distillation, especially on the tongue. If the grape remains are used directly after the product was pressed, the produced Grappa will be round and very whiny. (For example: Grappa of Recioto). But mostly the remains of the grapes are stored before use, in underground-cellars at small producers, covered with soil; but bigger distilleries store it in tanks. To distil, the grape remains are heated up with the help of water steam (vulgar method), or in a water bath (the noble way of doing it, therefore sometimes there is the description on the label "Destillatain bagno maria", when the Grappa comes from the region of Veneto. Using the water-bath-method a product of less volume but better quality is the result. A good Grappa ages between two and four years (or even more) in oak barrels. The kind of wood plays an important part for the taste and colour of the product. A Grappa that ripened in cherry-wood-barrels tastes much sweeter, a Grappa ripened in oak barrels tastes much more bitter; a dark colour of the product means that it has been stored for a long time in chestnut-wood. Some producers fill up their Grappa directly into neutral tanks, where it will not change anymore. These products are usually of not very good quality, as experience showed. The alcohol content of Grappa can be far more than 50 %, but usually it is about 45 %. A special group is the aromatised Grappa-types. Specialities, out of this group, are for example the Ruta-Grappa. The spice-herb, contained in the bottle, turns the colour of the Grappa green bit by bit. Such procedures are not allowed in Germany. Grappa with a wine-ruewort can only be bought directly in Italy. All other experiments to aromatise Grappa to become a digestible digestive were not very helpful. Grappa, which was aromatised with juniper, almond, stinging nettle or rhubarb, is not recommended to be tried.

Gravensteiner
It is a round big apple, yellow with red longitudinal strips.

Grenadine-Syrup
It is made of pome granate apples, red, often used to improve the colour of the drink.
Known products of the companies Riemerschmid, Bols and Bardinet (Bordeaux), Fouchon (Paris).

Guava
The fruits of the Guava-tree are of the size of apples with a skin colour of yellow-orange and white, yellow, pink or red pulp. It is similar to the quince and has got a sligtly sour aroma. It is very rich in vitamin C, but also in vitamin A and B as well as iron and phosphorus. It grows in nearly every tropical and subtropical country, often used for decoration as well as juice and syrup.

Gum
Is the English meaning of gomme sugar but with more sugar in it. (mixing proportion: 1,5 kg sugar : 1 Liter water)