Wine Talk > The spirit of the Vine

The spirit of the Vine

January 30, 2025

Grapes are not just about wine; they hold a fascinating journey from vineyard to bottle and beyond.

Grapes are not just about wine. The transformation from vineyard to bottle is a fascinating journey, but what happens to the solid remains after pressing? This is where the world of grape marc distillates begins. It is a world that bridges tradition, craftsmanship, and the essence of a spirit beyond wine.

The Spirit of the Vine: Tsipouro, Tsikoudia, and Zivania

Distilling grape pomace is an ancient practice, deeply rooted in the Mediterranean. The result? Potent, aromatic, and regionally distinctive spirits: Tsipouro from Macedonia, Thessaly, and Tyrnavos, Tsikoudia from Crete, and Zivania from Cyprus. These are not just drinks; they are cultural experiences, each carrying centuries of tradition in a single sip.

What Makes Grape Marc Distillates Special?

A Zero-Waste Culture
- After winemaking, the leftover grape skins, seeds, and stems (the pomace) undergo fermentation. They are then distilled. This process ensures that nothing goes to waste. Sustainability in a glass!
Geographic Identity
- Recognized under Protected Geographical Indications (PGI) by the EU, these spirits must follow strict production methods. They must use specific grape varieties.
- For instance, Zivania must be made from Cyprus’ indigenous Mavro or Xynisteri grapes. In contrast, Tsipouro may be infused with anise or fennel. This depends on regional traditions.
The Art of Distillation
- The process involves copper pot stills, where steam carefully extracts alcohol from the fermented pomace.
- The distiller’s craft shines in selecting the best part of the distillate—the “heart”—discarding unwanted elements in the “heads” and “tails.”

The Spirit of Innovation

Today, premium aged versions of these spirits are emerging, much like fine brandies. Distillers experiment with different grape varieties, aging techniques, and even blends, elevating these traditional drinks to luxury status.

Beyond the Glass

Drinking Tsipouro, Tsikoudia, or Zivania isn’t just about alcohol—it’s about rituals, friendships, and stories. These spirits can be sipped slowly with mezze. They might also be shared around a rustic fire. They embody the soul of the vineyard in a way that wine alone cannot.

So, how does a wine guy become spiritual? By following the grapes beyond the bottle, into the mystical world of distillation.

Host an in-office wine tasting event

How Does it Work

In-Office Wine Tasting Events

An in-office tasting event typically features an introduction to tasting techniques, followed by a tasting of five wines, with the ‘flavor tasting kit’ that includes sweet, salty, bitter, and acidic nibbles, along with crusts for calibration of your palette. The session lasts 1.5 to 2 hours and focuses on a guided, interactive, and enjoyable sensory experience, tailored to your needs!

A broad idea of how an event works is as follows:

Welcome drink
Short introduction from your host explaining how the evening will work.
Introduction to wine tasting technique (with wine of course!).
Putting our new knowledge to practice by sampling a number of other wines, we generally think five is a good number, but we can do more or fewer!
Your sommelier host rounds off the event, awarding prizes to any winners if a competitive element is included (generally the less knowledge people have the more likely they are to win!).
Guests continue with informal drinks/food as agreed with client.

Set-up & Tidy-up

We usually arrive a couple of hours before a corporate event start time to unload our equipment, set up the room and make sure we have met the client and understand any last-minute requirements. We clear away everything we have brought at the end of the event, and are usually out of the building within an hour or so. We can of course provide additional wine for pre- or post-event drinks.