Cocchi Americano is a classic Italian aromatized aperitivo wine — a fortified, quinine-laced wine made to open the appetite — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made in Asti by Giulio Cocchi to a recipe in continuous use since 1891, it is bright, citrusy and gently bitter, a true aperitivo in every sense. We list it because it is a benchmark of the style, lovely on its own and a quietly essential cocktail ingredient.
About the Producer
Giulio Cocchi was a pastry chef from Florence who settled in Asti, in Piedmont, and in 1891 opened his own business as a distiller and sparkling-wine maker, offering a range of aromatized wines. Cocchi Americano dates to that founding year and has been produced without interruption to the original recipe ever since. Since 1978 the house has been owned and run by the Bava family, who continue the tradition in Asti.
Style & Production
Cocchi Americano belongs to the “Americano” family of aromatized wines, so named because the alcohol is made bitter — amaricato — with herbs and spices. It is built on a Moscato wine base, fortified and flavored with cinchona bark, the source of its signature quinine bitterness, along with gentian and citrus among other botanicals. Lighter and more wine-driven than a vermouth, it is sweetened just enough to balance the bitter quinine backbone.
Tasting Notes
The nose is fresh and floral, with orange, lemon and a touch of honeyed Moscato. The palate is light and lifted, balancing gentle sweetness against the clean, dry bitterness of cinchona and gentian, with bright citrus running throughout. The finish is crisp and quinine-dry, refreshing and appetite-whetting — exactly what an aperitivo should be.
What to Pair It With
Its citrusy, bitter-fresh character is made for antipasti. Enjoy it with Fresh Oysters, with our Mediterranean Salad, or alongside Heirloom Tomatoes & Burrata. See the full dine-in menu for more.
How It’s Served at Grappa
Cocchi Americano is poured at $9, served well chilled over ice with a citrus twist, neat as an aperitivo, or in a cocktail.
FAQ
Where is it from?
It is made by Giulio Cocchi in Asti, in Italy’s Piedmont region, to a recipe in continuous use since 1891.
What does it taste like?
It is light, citrusy and floral with honeyed Moscato sweetness balanced by the clean, dry bitterness of cinchona quinine and gentian.
How is it traditionally enjoyed?
It is served chilled as an aperitivo, on its own or over ice with a citrus twist, and is also prized as a cocktail ingredient.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
