Grape Tutorial: Quebranta

quebranta grapes-what is pisco

Oh Quebranta my love!  The Quebranta grape is the strongest of all pisco grape varietals.  It is from the non-aromatic family and so although it has a faint aroma it is nonetheless elegant.   Because of it’s non-aromatic classification it is best appreciated in the mouth and not so much in the nose.

As the strongest of the Pisco varietals, it is the best suited for the coastal desert climate of Peru and considered native to the area.  A pisco made strictly from Quebranta grapes is known as  the “Puro de Ica” (the Pure of Ica) referring to Pisco Puro, meaning from one varietal.   This grape varietal produces Piscos that are intense and complex in the mouth.

The berries are perfectly round, medium sized and the vines produce abundantly.  The color is a redish-blue and the color varies throughout the bunch, with some berries even appearing yellow-greenish in tint.  Despite the green coloring, they are still ripe for picking when the rest of the bunch is ready.

A pisco made from Quebranta grapes tends to have a high alcohol content.  A Quebranta puro or an Acholado made with a high percentage of Quebranta has a flavor profile including; hay, bannana, a Peruvian fruit called lúcuma, passion fruit, with a lingering taste of chocolate and black raisins.

Most piscos you find in the US are of the Acholado variety, with high percentages of Quebranta.  Which is your favorite Acholado with Quebranta?

background, gastronomy, history, Ica, Peru, Pisco, What is Pisco