Kir
A French classic of crisp white wine with a touch of sweet cassis: simple, elegant and refreshing.
Ingredients
- Crème de cassis15 ml
- Dry white wine, cold and dry, Bourgogne Aligoté by preference120 ml
- Raspberry, to garnish (optional)1 whole
Method
- Pour the crème de cassis into the bottom of a wine glass.
- Top up with cold, dry white wine, pouring gently or stirring very lightly for an even colour.
- Serve at once, well chilled, with a single raspberry to garnish if you like.
About this drink
The Kir is named after Canon Félix Kir, the mayor of Dijon, who made the drink a fixture of official receptions after the Second World War. It celebrates two of Burgundy's local treasures, dry white wine and cassis, in one simple, well-balanced glass. Today a drier version is often preferred to the original, sweeter one.
Questions and answers
How much cassis goes into a Kir?
The amount in this recipe is the classic measure for a full glass of white wine, but adjust it to taste. More cassis makes a sweeter, deeper-coloured drink; less makes it drier.
Which white wine suits a Kir best?
A dry, crisp white such as Bourgogne Aligoté is the classic route, but any simple, dry white wine works. Just avoid sweet or full-bodied wines, which overpower the cassis.