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Crème de Cassis
Bourgogne Franche-Comté
Crème de cassis is a blackcurrant liqueur often paired with white wine to make a kir. Since the 19th century, this liqueur has been loved in France and beyond. Its manufacturing process has stayed the same: blackcurrant berries are soaked in alcohol, then the juice is extracted, and sugar is added. Two PGIs (Protected Geographical Indications) set the rules for Crème de Cassis de Dijon and Crème de Cassis de Bourgogne. Choose your favourite!
What you need to know
What is Crème de Cassis?
Blackcurrant liqueur, a descendant of the ratafias, quickly became popular in France. Created in 1841, it soon appeared in many cafés. In fact it was a café waiter who invented the "blanc-cass'", which was particularly appreciated by Dijon’s deputy mayor a certain Félix…Kir. Who would later give his name to the famous drink.
Today, there are two PGIs for Crème de Cassis de Dijon and Crème de Cassis de Bourgogne, established in 2013 and 2015. Both liqueurs are made by cold-soaking berries in alcohol, then adding sugar to make a liqueur with at least 15% alcohol.
Crème de Cassis de Bourgogne vs Crème de Cassis de Dijon
Crème de Cassis de Bourgogne differs from Crème de Cassis de Dijon in a few ways. It has a larger designation area, a shorter soaking period (3 weeks), and higher minimum sugar (450g/l) and fruit content (250g/l). The Noir de Bourgogne blackcurrant variety is favored by makers and customers alike. As demand grows, so does the popularity of this delightful liqueur.
Characteristics
Smell
Look
Taste
Nutritional benefits
Crème de Cassis is very rich in sugar but retains some of the vitamins and antioxidants from the fruit. Nevertheless, be sure to enjoy it in moderation.
Editor's note
How to use
Storage
You can store Crème de Cassis for months, or even years, so long as it's in a cool, dry place away from heat and light.
Preparation
None: the Crème de Cassis is just waiting for you!
Use
In addition to the famous kir and other cocktails, crème de cassis flourishes as a deglazing liquid on a just-seared strong meat, wonderfully accompanies fruits cooked in syrup or in the oven, elevates a simple scoop of vanilla ice cream...
Pair with
Try it with pan-fried duck breast, pears in syrup, roasted figs... or of course with Bourgogne Aligoté or Crémant de Bourgogne to make a classic kir.