The preparation of « Bouche Baie, Cassis » is a new take on a traditional recipe of Burgundian “crème de cassis”, which calls for a slow maceration of black current berries in wine – not in pure alcohol.This best reveals the subtle aromas and wild character of blackcurrant. It also results in an alcohol level of 5% which allows for the pure fruit expression to come through.

Cassis can be enjoyed ina traditional “Kir”, mixing it with a very dry white wine, preferably aligoté (1/5 cassis to 4/5 white wine). For the sparkling version,simply substitute crémant blanc de blanc or champagne for the still wine. Lesser known, but popular in Burgundy is the cardinal where the same proportion of cassis is added to a Beaujolais red wine.  Other great ideas:


•    Cassis on the rocks
•    Cassis with sparkling or still water
•    Vodka and cassis
•    Cassis marguarita
•    Cassis and orange, grapefruit, pineapple juice
•    Cassis with warm or iced tea
•    Cassis milkshake
•    Ice cream or sorbet with a coulis de cassis
•    Pancakes with cassis syrup
•    And the culinary possibilities are endless….
Once opened, the bottle can be kept for approximately 3 months in the refrigerator.

The pêche de vigne varietal is a donought peach native to the vineyards of Burgundy where it grows between the vine rows. The aromas of this Peach Velours de Nuits are fresh, natural, beautifully ripe peaches and the flavor is pure and sweet.

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The Cote d'Or Imports Team