I found an apéritif generally known as Ratafia one summer time when the previous proprietor of my cottage in Burgundy visited me. As they admired the modifications I had made inside, I requested them how they used the grapes that grew on the huge vines exterior. Because the grapes are too bitter to eat, I’ve left them to the birds. However I am certain that the earlier homeowners, together with those that planted the vines within the first place, should have had higher concepts.
Ratafia / Ratafia
‘We make ratafia!’ my customer introduced proudly. And so they clarify the best way to do it. Crush the grapes, pressure the juice and add a glass of sturdy alcohol equivalent to Marc de Bourgogne or grappa (in a pinch, you should utilize vodka). Let it sit in a darkish place for 3 weeks, add some sugar and let it sit one other week. Pressure once more and pour right into a bottle.
That fall, when my bitter grapes ripened, I adopted these directions and a month later had a bottle of candy fortified wine – do-it-yourself, and as pure as might be.
Ratafia is normally served chilly at cocktail hour. It will possibly additionally accompany cured ham, foie gras, cheeses equivalent to blue or Roquefort, or desserts. It is likely to be slightly cloudy, however that is not an issue. Sturdy alcohol prevents fermentation, and it’ll last as long as a 12 months.
Ratafia is loved all through rural France and past, and isn’t all the time constituted of grapes. Quince, raspberry, walnut, stone cherry, even rose petals are utilized by residence brewers. That phrase Ratafia stated to be of Latin origin flat-rate, which suggests ‘the treaty is sealed’ — appears to have been toast in years passed by. And certainly, ratafia is widespread throughout the lands that had been as soon as Rome, from Italy to Switzerland, France and Catalonia.
In Burgundy, the place grapes abound, making ratafia in autumn is an annual pastime. And now that I’ve offered my cottage, I am making it in Paris. It is enjoyable, low-cost and the outcomes are actually enjoyable.