The best glass for tasting grape spirits is a tulip-shaped glass with a rounded base and an opening that is not too narrow, allowing the aromatic characteristics of the distillate to come out. It must hold between 3.5-5.0 oz, 100-150 millilitres. Before pouring the grape spirit, it is always a good idea to make sure that the glass is free of strange odors, which could interfere with the grappa’s aromas during the in-glass stage of tasting.
The serving temperature of the grappa is an important variable because the evaporation of the aromatic components is dependent on this factor. A grappa that is too cold or too warm will conceal its organoleptic characteristics. Young grappas should be served between 48°F and 55 °F, while aged grappas require a serving temperature of approximately 63°F to allow full appreciation of the most typical tones derived from the period spent in wood barrels.
The alcohol in the grappa - from 37.5 % ABV and up - requires a gradual approach to prevent the olfactory membranes becoming accustomed to the flavor or strong burning sensations in the mouth that would greatly impoverish the quality of the taste. It is also recommended to pour about 0.7 oz, 2 cl of distillate, the amount sufficient to fully perceive the grappa's characteristics while at the same time providing the same amount of alcohol that may be had in half a glass of sparkling wine.