Henri Giraud

Ratafia Champenois Solera

9.3

I’ve enjoyed Henri Giraud’s champagnes for a while, and was able to visit last Nov. This ratafia champenois was quite fun and worthy of a few bottles being brought home. From a solera of 1990-2016 vintages.

Followed over a few months (love that the wine comes with its own dedicated stopper to help preserve).

First whiff reminds me of some Cognacs I’ve had with a combo of sweet concentrated fruit (raisins) and heat, before showing a honeyed profile. There’s no nutty Sauternes like profile, but the palate is texturally similar without being cloying. Orange marmalade and golden raspberries dominate the flavors. Little bright herbal-flair, but this still shows some Cognac type flavors without the ABV punch. The oxidation is balanced and not detracting. Really enjoyable. — 5 days ago

James, Tom and 21 others liked this

Thierry Grandin

Ratafia de Champagne

Noel Geisen

9.1

Lag vergeten in de kelder maar blijkt verbazend lekker — a year ago

Berry, Eric and 2 others liked this

Henri Giraud

Ratafia Champenois Solera

Neal Krishna Devaraj

8.9

Very interesting made from combining distilled leftovers from champagne process and mixing with grape juice — 2 years ago

Vilmart & Cie

Ratafia Rilly la Montagne Chardonnay

Matt Perlman

9.3

This was really really cool, had not tried a ratafia before. Somewhere between doux champagne and brandy — a month ago

Severn, Vanessa and 8 others liked this

Surrealista

Ratafia de L'Empordà Rosé Blend

Ayyyy

9.6

excellent full bodied digestif — 3 months ago

Henri Giraud

Ratafia Champenois Solera 90-16

Deborah M

9.3

Champagne ratafia was described as the champagne before fermentation. Champagne ratafia is a rare and very aromatic natural sweet wine. Crazy aromatics would be a better description. This wine made me reconsider my “not a fan of sweet wine” stance.

It’s Paris so it’s always going to be about the food and the wine. A rule to remember — when in France, don’t knock the lesser known wines because you may find a gem. Yesterday was a great start.
@Le Bon George — 2 years ago

Shay, Dawn and 7 others liked this

Severn Goodwin

Nice. We actually brought a bottle of Ratafia home with us from our last visit to France. This is a spirit made from the first use of the leftover pomace (skins/seeds/stems) from Champagne pressing. There can be 1-2 more times using that same leftover material, each iteration yields a different flavor profile. For my palate, the Ratafia is the most pleasurable. I'm glad to see you posting and enjoying!

Deborah M

@Shay A @Severn Goodwin I didn’t realize I would enjoy Ratafia so much. I would love to try to find to bring home. Maybe today I can locate something.

Severn Goodwin

I've not seen it in the US, and even if it's here, likely not the better stuff. Good hunting.

Colleissio

Sotto Sopra Sour Cherries Montepulciano

Ceccherini Cristiano

9.0

50% fermented Montepulciano and 50% sour cherry syrup
120g residual sugar
Viscous and still driven from a good freshness
It's all about the visciola, the indigenous cherry from abruzzo that helps making the ratafia as well in the region.
This is fun! — 3 months ago

Ron and Rick liked this