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| Producer | Meuzard |
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| Country | France |
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| Region | Burgundy |
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| Varietal | Proprietary White |
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| Sku | 210000009586 |
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| Size | 750ml |
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Most ratafia was (and still is) made with white juice, muted with marc de Bourgogne. For starters, Didier wanted his ratafia to be red, and muted with the softer, smoother fine de Bourgogne. The goal was to change the perception of ratafia from rustic to elegant, harsh to gentle. Working with some top growers in the Côte de Nuits, Didier takes freshly harvested Pinot Noir and Gamay grapes and puts them in tank, exactly as if he were going to make a red wine. The trick is to prevent the juice from beginning to ferment (otherwise the taste of the juice will be negatively altered, with less fresh grape flavor) and to do this without adding any sulfur (which can effectively kill yeast, but will also harm the purity of flavors in the juice). So the tanks are set outside, where the cold keeps the yeasts from acting up right away. Didier pushes the maceration as far as he can go before the yeasts finally get to work, which can be anywhere from four to ten days, allowing maximum color, tannins, and aromatics from the grape skins to seep into the juice. As soon as Didier tastes fermentation on the horizon, he presses off the juice from the skins and then cuts it with one-year-old fine (of his own production, of course), following the traditional ratio of two-thirds grape must, one-third spirit. The spirit kills off the yeast and the ratafia is born. Didier puts it in old enameled tanks for several months, constantly tasting. When all is harmonious, he bottles his tank, by hand, one bottle at a time. The result is aromas of earth, red Burgundy, and fresh fruit, with only the slightest hint of the fine, which stays in the background and lets the fruit do the talking. The palate is soft and velvety, and the sweetness is tamed and enhanced by the fine, with all coming together seamlessly. You can drink it with dessert, certainly, but you can also do as Didier suggests and just drink it on its own. Didier does recommend drinking it at cellar temperature, with just the slightest chill. There’s no need to finish the bottle with any great haste. It will keep several months once opened, much like a great port.
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