While we’re all familiar with Champagne—a timeless emblem of France, celebration, and joy—there exists another delightful alcoholic beverage from this renowned region that remains relatively unknown. This drink, a unique Champagne liqueur, is called Ratafia Champenois. It is a harmonious blend of grape must sourced from the final pressing of grapes used for Champagne, combined with distilled grape pomace and, at times, the noble distillate known as Fine de Champagne. Importantly, this is not a fortified wine; instead, it is produced through a method called mistelle. Ratafia Champenois has its roots in the 13th century, but it only received protected geographical indication (PGI) status in 2015, along with a defined grape composition of Pinot Noir, Pinot Meunier, and Chardonnay.
A symphony of sweetness and delicate character
With an alcohol content ranging from 16% to 22%, Ratafia Champenois offers a rich and impressive sensory experience, featuring at least 110 grams of residual sugar per liter. Its aromatic profile includes notes of dried and candied fruits, almonds, and honey, often accompanied by subtle floral undertones. On the palate, Ratafia reveals a silky, delicate character, showcasing an exquisite balance of sweetness and acidity. The flavor journey encompasses ripe stone fruits, figs, and a gentle hint of caramel. The finish is remarkably long, leaving a lasting impression of complex sweetness. The distillates added to Ratafia Champenois to halt fermentation are known as Marc de Champagne and Fine de Champagne. When the pomace leftover from Champagne production is distilled into eaux-de-vie, it produces a drink called Marc de Champagne, reminiscent of Italian grappa. A blend of Grande Champagne and Petite Champagne cognac results in Fine de Champagne, an exceptional cognac that imparts remarkable aromatic depth to Ratafia Champenois.
Perfect pairings for Ratafia Champenois
Although Ratafia is often enjoyed as an aperitif rather than part of a meal, it pairs beautifully with the rich flavors of foie gras. Aged Ratafia complements mature cheeses exquisitely, whether hard or creamy—Brie, Comté, Beaufort, and Parmesan are all excellent choices. Some producers also recommend fruit tarts, particularly those made with plums, apples, and grapes, as delightful dessert options.
The already intricate process of crafting this beverage is further enhanced in certain houses by incorporating elements that emphasize the richness of various vintages. A notable example is Ratafia Solera 90-19 from Henri Girauld, produced using the solera system, which skillfully blends multiple harvests. This wine consists of 70% grape juice from vintages ranging from 1990 to 2019, combined with 30% grape distillate, showcasing an exceptional balance of alcohol, acidity, and sweetness, with noble aromas of almonds, honey, citrus, and stewed fruit. The outstanding quality of this drink is underscored by the fact that Claude Giraud, owner of the second oldest Champagne house, also serves as the president of the Ratafia Champenoise producers’ association.
