The colour is pale amber. On the nose fruits under spirit, walnuts, wood. In the mouth smooth and sweet. Well balanced. The aftertaste is drying and last for a pleasant while.
Ratafia is made from the standard Champagne grapes, using left over grape juice of the harvest from the third or fourth press, to which alcohol is added to avoid fermentation. Various herbs, aromatic plants and walnuts may be added for a couple of months of maceration. Sugar and water may also be added and some months of maturation in wooden barrels may follow.
In the Middle Ages, a glass was often drunk after ratifying legal or political matters, hence the name Ratafia, which comes from the Latin phrase “rata fiat”, which means “the deal has been made”.
Since 2015, Ratafia de Champagne has been recognised PGI (Protected Geographical Indication, I.G.P. in French) status, which states that it has to be made with the last pressing of Pinot Noir, Chardonnay or Pinot Meunier grapes, and then fortified by adding grape-based brandy to the must.
This exemplar is made with Pinot Noir grapes by Didier Barbe in Lusigny sur Barse. The alcohol content is 18%. I found this bottle as a leftover of other pilgrims at the House for Pilgrims in Brienne-le-Château, where I stopped for a night during my walk from Potarlier to Reims, along the Via Francigena. It is a commercial, inexpensive exemplar. It doesn’t even seem like it is made under the IPG. In the region better ones are certainly made. At Carrefour this bottle sells for 9.40 EUR.
Country: France
Region: Champagne
Grapes: Pinot Noir
Type: Fortified wine
Vintage: N/A
Producer: Didier Barbe
Price range: Economic (<15 US$)
Pascal’s Enjoyment Index: 3/5