Ratafia

Ratafia meaning in French wine and spirits

Ratafia is a traditional French liqueur created by blending fresh, unfermented grape juice (must) with brandy distilled from grape pomace—the solid residue of skins, seeds, and stems remaining after grape pressing. This fortified beverage typically contains 16-22% alcohol by volume, achieved through the addition of grape-based eau-de-vie or marc brandy to halt fermentation and preserve the natural grape sweetness. The production method varies by region, with Ratafia de Champagne being the most renowned, made using Champagne grape varieties and local marc. Other notable versions include Ratafia de Bourgogne and various regional interpretations throughout France’s wine regions. The liqueur exhibits a golden to amber color and maintains the fresh, fruity characteristics of the original grape juice while gaining complexity from the brandy component. Traditionally served as an apéritif or digestif, ratafia pairs excellently with foie gras, blue cheeses, and desserts. The name derives from the Latin phrase “rata fiat,” meaning “let the deal be ratified,” reflecting its historical use in sealing agreements. Modern production follows strict regional regulations, particularly in Champagne, where it must contain at least 75% grape must and be aged for a minimum period before release.