Ratafia and tonic just might become the new "in" drink
There’s a “new” old kid on the block in Champagne. Ratafia de Champagne dates back eight
centuries but it is now making a comeback.
Recently, the alcoholic drink was given a protected status by the French
Government and it will have its own appellation. So what is this Ratafia?
Ratafia de Champagne (as it is now legally called to
protect the brand from being made only from grapes grown in the Champagne district
of France), is made from the three grapes allowed by law in Champagne: Pinot Noir, Chardonnay and Pinot Menuier. But, there’s a catch—Ratafia is always made after
the grapes have been pressed to make the pricey bubbly. The grapes are then pressed for a third and
fourth time and this last pressing of semi-unfermented grape juice is then
fortified with brandy. Voila…Ratafia de Champagne!
As the addition of brandy during fermentation halts
fermentation (where sugar is converted to alcohol), Ratafia de Champagne has both
residual sweetness, as well as an alcohol level of about 18%. It is
served cold, often as an aperitif, however, it can be served in lieu of
Sauternes with a foie gras as a first course.
Ratafia can be also used as a dessert wine, or even in cooking where it can work magic with delicate sauces.
Ratafia de Champagne obviously has no fizz, but it does have beguiling
aromas of candied fruits and honey. Some
compare it to a Tawny Port. Like Port,
it can keep in the frig a month after opening.
Although there are about 100 producers of Ratafia, each winery produces very
little. It’s a miracle to see a bottle
in the US as it rarely makes it out of the Champagne region…and if it does, it’s
seen in the top restaurants of Paris. The
potential for Ratafia’s growth is huge, and Champagne Houses are expected to ramp
up production.
Coming with us on the sold-out trip to Champagne in
June? You’ll be the first Wine-Knows to
taste the new-old kid on the block!
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