flipRatafia de Champagne
Ratafia de Champagne
Why this dish? Ratafia is the traditional liqueur of Champagne winemakers: fresh grape juice fortified with marc eau-de-vie. Danton, a child of wine-growing Champagne and a known lover of its wines, would have found this familiar digestif from his homeland, served at the end of meals.
A sweet liqueur wine obtained by stopping the fermentation of grape must with eau-de-vie. Fruity, generous, and sweet, it is served chilled at the end of a meal or for toasting.
Come, citizen, we don't part without a toast! Here is our ratafia, the real one, that the winegrowers of Champagne draw from the fresh must before it turns to wine. We add marc eau-de-vie to stop the fermentation dead, and thus keep all the sugar and sunshine of the grape. A small glass, no more — it has body, like me! To the health of the Republic, and may the devil take melancholy!
- •Fresh grape must (unfermented juice) — two-thirds (sweet base)
- •Marc de Champagne eau-de-vie — one-third (fortification)
Ratafia de Champagne
A sweet liqueur wine obtained by stopping the fermentation of grape must with eau-de-vie. Fruity, generous, and sweet, it is served chilled at the end of a meal or for toasting.
Why this dish? Ratafia is the traditional liqueur of Champagne winemakers: fresh grape juice fortified with marc eau-de-vie. Danton, a child of wine-growing Champagne and a known lover of its wines, would have found this familiar digestif from his homeland, served at the end of meals.
Come, citizen, we don't part without a toast! Here is our ratafia, the real one, that the winegrowers of Champagne draw from the fresh must before it turns to wine. We add marc eau-de-vie to stop the fermentation dead, and thus keep all the sugar and sunshine of the grape. A small glass, no more — it has body, like me! To the health of the Republic, and may the devil take melancholy!
Ingredients (period version)
- Fresh grape must (unfermented juice) — two-thirds (sweet base)
- Marc de Champagne eau-de-vie — one-third (fortification)
Ingredients
- Fresh pressed grape juice (unfermented) — 70 cl (sweet base)
- Marc or eau-de-vie at 50-55% ABV — 30 cl (fortification and preservation)
- Optional spices (zest, cinnamon stick) — to taste (flavor)
Method
- Press very ripe grapes to obtain fresh must (or use quality pure grape juice, preferably unpasteurized).
- Immediately mix two volumes of must with one volume of eau-de-vie: the alcohol prevents fermentation from starting.
- Optionally add a citrus zest or a mild spice.
- Pour into a clean demijohn, seal, and let rest away from light for at least 2 to 3 months.
- Rack by filtering to clarify, then bottle.
- Serve chilled, in very small doses, at the end of a meal.
How it was made : The word “ratafia” from the 18th century refers to these liqueurs made from fruits or must fortified with eau-de-vie. In Champagne, ratafia made use of grape juice not destined for sparkling wine. It was a common domestic production among winegrowers.
The contemporary twist : Serve on ice in small liqueur glasses on a tray, with a pink biscuit for dipping — the historic Champagne pairing par excellence.
Danton · Charactorium
