Henri Giraud

Ratafia de Champagne - Box

Description

Packaged in a 50cl bottle, Champagne Ratafia is made from grape juice blended with ‘fine’ (pure wine alcohol). This was originally an ancient method of conserving fruit juice in the same way that salt was used to preserve meat.

Ratafia also uses the « solera » method, an ancient practice of progressively blending different vintages which is commonly used in the making of Port.

For the Henri Giraud Ratafia, the fruitiest of the juices from the very best cuvees are patiently matured in oak barrels and then blended around a core Pinot Noir from Aÿ.

The robe of Ratafia resembles very old champagne, or dessert wines of 30 years old or more – visually very warm, with amber tones and coppery, almost red gleams.

The nose opens on candied cherry, spice (turmeric), and almond, becoming more complex and refined with chocolate, candied orange peel, cherries in alcohol and quince jelly with a hint of cinnamon. A few moments airing and warming allow fragrances of dried fruits (apricots) pears poached in wine and even a touch of grape-skins to reveal themselves.

Exceptionally round and smooth, the Henri Giraud Ratafia offers a silky, almost creamy texture. This delightful plenitude of dried apricot, cocoa and cherry continues through to the final note of freshness.

The clean, lingering (8 to 10 seconds) final concludes on an agreeable touch of acidity.

Superb with foie gras, hams, sweet/savory dishes (tagine, pork with prunes), creamy cheeses and, of course, a whole range of desserts right up to after dinner drinks.