This traditional Champagne aperitif is made during the harvest by blending grape must and alcohol. It then ages in oak barrels, which gives it, in addition to its deep amber hue, aromas of caramel and candied fruit. Its greedy mouth should not make you forget its 18° !
Ratafia is traditionally served as an aperitif.
However, during the meal, it will go perfectly with melon, foie gras and cheeses (Beaufort, Comté, Parmesan, Pyrenean cheese). For dessert, it also goes well with dark chocolate fondants and fruit-based desserts.
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