Wine Scholar Guild Champagne Master Practice Test

Ratafia in Champagne is a fortified grape must product defined by a specific origin and production method. It uses the first 116 liters extracted from the final pressing, a historically defined portion that provides a particular concentration of flavors. That juice is then fortified with grape spirit at a high strength (about 90% ABV), turning it into a liqueur-like beverage rather than a still or sparkling wine. After fortification, it is aged for a minimum of 10 months to harmonize and soften the flavors. This combination of a precisely sourced must, fortification, and a defined aging period is what makes it distinct from other champagne products, not simply a sweetener or a different style of wine.