The Kir made with red wine instead of white that Keith Floyd would have referred to is a Cardinal. In Burgundy the blackcurrant liqueur/white wine cocktail will only be called Kir if the white wine used is Bourgogne Aligoté. The care taken making wines from Aligoté has improved lately and prices have risen so more often than not more ordinary dry white is used in bars to make the cocktail, often served from a bag in box. In this case the cocktail made is called a Blanc Cassis or just Blanc Cass.
My introduction to Blanc cassis was in the town of Mauvières in central France. My parents sent me there on a month long school trip to give them a summer break from me. As a 14 year old schoolboy and emerging yob (who had already vomited from too many 50p bottles on wine in the outskirts of Paris) I - together with so-called friends - discovered it was the only way to make wine palatable - your theory is 100% correct.
A great read thank you. The US history is particularly interesting given the ubiquitous blueberry. I don’t know if it’s a Paris thing but when I’ve ordered a Kir aperitif there they ask what type I want (pêche, framboise, cassis). Peter Hall at Breaky Bottom makes a good crème de cassis too. As for parents parties.. I have particularly bad memories of snowballs 🤢
Love this history. Thanks for sharing! I grew up being served Kir Royale when I was not of drinking age and my dad wanted us to try his vintage Champagnes. 🫣 Now I cringe at that fact, but a good Kir Royale (with a Cava or Crémant these days) is still lovely, I think.
Kir is a big deal among the French side of the family, but I had no idea it was named after such admirable fellow. Thanks! I will drink my next one with renewed appreciated. FWIW the Peres de Chartreuse make the best crème de cassis I’ve ever tried.
I make creme de cassis every year, I used to make it with white wine but last year used a red and it was much richer in flavour. I usually hoy about a third of gin/brandy into the bottle and then fill it up with the strained blackcurrant and wine mix. It has usually all gone by the summer and I wish I'd made two bottles.
The Kir made with red wine instead of white that Keith Floyd would have referred to is a Cardinal. In Burgundy the blackcurrant liqueur/white wine cocktail will only be called Kir if the white wine used is Bourgogne Aligoté. The care taken making wines from Aligoté has improved lately and prices have risen so more often than not more ordinary dry white is used in bars to make the cocktail, often served from a bag in box. In this case the cocktail made is called a Blanc Cassis or just Blanc Cass.
Thanks Patrick! Very helpful.
And in Lyon the red wine/Cassis is called un Communard
Named after Jimmy Sommerville, no doubt.
My introduction to Blanc cassis was in the town of Mauvières in central France. My parents sent me there on a month long school trip to give them a summer break from me. As a 14 year old schoolboy and emerging yob (who had already vomited from too many 50p bottles on wine in the outskirts of Paris) I - together with so-called friends - discovered it was the only way to make wine palatable - your theory is 100% correct.
A great read thank you. The US history is particularly interesting given the ubiquitous blueberry. I don’t know if it’s a Paris thing but when I’ve ordered a Kir aperitif there they ask what type I want (pêche, framboise, cassis). Peter Hall at Breaky Bottom makes a good crème de cassis too. As for parents parties.. I have particularly bad memories of snowballs 🤢
I bet Peter makes a superb cassis. Actually my favourite brand is an English one, White Heron. Very tasty.
Love this history. Thanks for sharing! I grew up being served Kir Royale when I was not of drinking age and my dad wanted us to try his vintage Champagnes. 🫣 Now I cringe at that fact, but a good Kir Royale (with a Cava or Crémant these days) is still lovely, I think.
Kir is a big deal among the French side of the family, but I had no idea it was named after such admirable fellow. Thanks! I will drink my next one with renewed appreciated. FWIW the Peres de Chartreuse make the best crème de cassis I’ve ever tried.
They're pretty good at making drinks those Carthusians. My favourite is, somewhat heretically, a British brand called White Heron: https://www.masterofmalt.com/liqueurs/white-heron/white-heron-british-cassis-liqueur/
I make creme de cassis every year, I used to make it with white wine but last year used a red and it was much richer in flavour. I usually hoy about a third of gin/brandy into the bottle and then fill it up with the strained blackcurrant and wine mix. It has usually all gone by the summer and I wish I'd made two bottles.
I'd love to try that. I made blackberry liqueur one year which went a bit strange. I think I steeped it too long.