Terre de Vins (28 September 2015):

The production potential of ratafia is limited: 15 million bottles (6% of the AOC Champagne), which will in any case make it a rare and resolutely qualitative liquor. Often eaten as an aperitif or at the end of a meal, ratafia also has its place at the table.

Philippe Jamesse, head sommelier at Relais & Châteaux Les Crayères in Reims, associates his very varied profiles with several moments of the table. "For the young white and rosé ratafias, often presenting very tasty notes of fresh grapes, we achieve very nice pairings with foie gras," he notes. On the contrary, the old ratafias call for certain cheeses. Finally of course, the marriage with fruit-based desserts is very natural: plum tart for example, to play tone on tone, or on the contrary red fruits for contrast. The range is wide!