Ratafia de Bourgogne
An aperitif from Burgundy
An aperitif from Burgundy made by the mixture of Marc de Bourgogne (distillation of marc, solid matter that remains after the pressing of grapes) or Fine de Bourgogne (distillation of wine and wine lees) and grape must (unfermented juice). On the evening of the harvest, the pressed grapes gives a sweet grape juice which, if left to ferment, becomes wine. To block the fermentation, it is necessary mix 2/3 grape juice with 1/3 Marc or Fine de Bourgogne. The product keeps all its natural sugar and becomes the famous Ratafia de Bourgogne grading 16 to 17 °. It is therefore a totally ecological elaboration since it is not undergoing any treatment.
An aperitif from Burgundy
An aperitif from Burgundy made by the mixture of Marc de Bourgogne (distillation of marc, solid matter that remains after the pressing of grapes) or Fine de Bourgogne (distillation of wine and wine lees) and grape must (unfermented juice). On the evening of the harvest, the pressed grapes gives a sweet grape juice which, if left to ferment, becomes wine. To block the fermentation, it is necessary mix 2/3 grape juice with 1/3 Marc or Fine de Bourgogne. The product keeps all its natural sugar and becomes the famous Ratafia de Bourgogne grading 16 to 17 °. It is therefore a totally ecological elaboration since it is not undergoing any treatment.
The etymology
The etymology of the word is uncertain. As Ratafia was often written with a final “t”, a legend was created on this spelling. In ancient times, notaries, after the drafting of a deed, had the habit of toasting with their customers and clinking their glasses pronounced the executory form “Ut rata fiat” (that the contract is executed).
Until the middle of the twentieth century, ratafia was called a mixture of alcohols, fruits or aromatics and sugar. There were ratafias of blackcurrants, peaches, apricots and raspberries. Gradually, these drinks have adopted the name liqueur or cream: peach liqueur, apricot cream.
Consumption of Ratafia
Ratafia de Bourgogne is, traditionally, an aperitif. Some consume it at the end of the meal, after coffee instead of a sweet liquor. A new habit, is to drink Ratafia with sparkling water, in the middle of the afternoon. It is also mixed into sorbet and it is used to raise the sauce in a fruit salad. The “nec plus ultra” is the famous duck in Ratafia. It is perfectly accompanied by a chocolate dessert, or for lovers of “sweet-salty” flavors, a blue cheese like Roquefort
A natural product, typically from the local terroir, it deserves the affirmed support of food lovers. In Burgundy, when tasting this delicious beverage, the host raises his glass and proclaims: “A Cheers to you”, everyone answers “ a Cheers to you ” !!!