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Kir Apéritif
Traditionally made 1/3 cassis to 2/3 wine, that's too sweet for most modern palates. We recommend a ratio of one part cassis to between five and seven...
Caspian Berggren
14th December at 15:51
Can anyone confirm the Aligoté made a difference? Because I just made it with Chardonnay and it was okay, fine, but still mostly wine and blackcurrant liqueur. It was delicious, don't get me wrong, but certainly nothing more.
16th December at 15:41
Aligoté is a particularly dry wine with high acidity, so it goes particularly well with the rich liqueur.
16th December at 16:53
Thanks you for the reply! One of my main gripes with classic dry white wines is actually that they're not dry or acidic enough so this might be my new favourite. I guess I'll have to go seek out a bottle of Aligoté...