Ratafia de Champagne

Notes - This family business was founded by Jean Goyard. A true Burgundian and son of a peasant wine-grower, Jean Goyard began his conquest of the Champagne region in 1911 with two distilling machines towed behind lorries. He settled in Ay in the heart of the wine growing area, starting out as an artisan-distiller, offering his services to the wine growers and wine merchants. Jean Goyard distilled grape marc and wines. Over the decades, the business evolved from its artisan and travelling origins and today the company has premises in Ay and Mareuil sur Ay. The business has modernised, diversified and is now the specialist distillery for the Champagne wine growing area. Today, the company is run by Jean Mary Keene, grandson of the founder. Ratafia de la champagne is a natural aperitif drink made from fresh grape juice obtained exclusively from the Champagne region and fortified with spirits from the region. During ageing the ratafia acquires its mellow and bright amber colour. The syrupy flavour of the ratafia comes from the fructose, the natural sugar contained in the grape juice. Ratafia de la champagne should always be drunk chilled and preferably without ice. It can be served as an aperitif or as a dessert wine. Try it with melon or foie gras on special occasions.
 
     

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