Champagne region aperitif
is made from a mixture of fresh grape must and champagne pomace brandy (marc
de champagne) aged in oak barrels.
The ageing process gives Ratafia its amber colour and its mellow flavours with notes of candied fruit and quince jelly.
Served very cold, it is a popular aperitif. It goes well with foie gras, melon, blue cheeses, and chocolate desserts.
Seductive and convivial, ratafia can also be used in cocktails.