Blanc-Cassis or Blanc-Cass is a cocktail from Burgundy invented by a former mayor of Dijon, Félix Kir. He found the white Burgundy wine aligoté too acidic and asked that Ælred Drôme blackcurrant cream be added to soften the drink. Blanc-Cass is generally made by mixing a white wine with 1/5 of crème de cassis.
The choice of wine to drink with this liqueur (because it is a liqueur, after all) is mainly a question of history, but also of matching the fruity taste of the blackcurrant. Discover the types of wine generally recommended with crème de cassis.
Originally from Burgundy, Bourgogne Aligoté is the natural choice for this cocktail. It's an ideal white wine for this aperitif, as it has a good dose of acidity (fruity bouquet of apple and lemon) that blends well with the sweetness of the crème de cassis.
This AOC white wine is unique in that it is made from the Aligoté grape variety, unlike the rest of Burgundy's production. However, the original recipe for blanc-cassis has changed.
In the past, 1/3 crème de cassis was blended with 2/3 Bourgogne aligoté. Today, sommeliers recommend 1/5 crème and 4/5 Bourgogne aligoté.
Tip: pour the crème into the bottom of the glass first, then the wine, to avoid mixing with a spoon.
Burgundy aligoté has its own history, but what other white wines can you drink with crème de cassis?
To make a blanc-cassis, many of us use the first white wine that comes to hand. It's true that blanc-cassis is an economical cocktail that's easy to prepare.
However, we advise you to use a rather acidic white wine. If you don't have a Bourgogne Aligoté, you can replace it with a Muscadet, for example. Avoid aromatic, very fruity white wines such as Sauvignon Blanc, which could be masked by the crème de cassis. Instead, opt for a dry, rather acidic white wine.
If you've never had the chance to try it in a restaurant, we recommend you try crème de cassis with red wine. It's a refreshing change from Blanc-cass and it's delicious.
What red wine should I drink with crème de cassis?
There are now two variations of this aperitif. Cardinal is a blend of crème de cassis and red Burgundy made from pinot noir. It is so named because of its purple colour, reminiscent of a cardinal's coat.
The second variant is called a communard and is made with red Beaujolais. This time the blend takes on a blood-red colour, evocative of the revolutionary era of the Paris Commune.
For these two aperitifs, the proportions remain the same as for the blanc-cass: 1/5 cream and 4/5 red wine.
You can use any light red wine, but avoid one that is too young or too fruity, which could be masked by the crème de cassis. Cardinal and Communard are aperitifs with strong flavour and colour, and a very fresh nose.
Blanc-cass made with white wine is the most popular recipe in France. Blackcurrant liqueur can be served in many other ways. How do you drink crème de cassis other than with wine?
A more sophisticated version of the traditional blackcurrant liqueur is to replace the white wine with champagne or crémant. The proportions remain the same: 1/5 crème de cassis and 4/5 champagne. Serve chilled in a champagne flute.
Crème de cassis can also be enjoyed as an after-dinner drink. A good crème de cassis can be drunk neat in a liqueur glass with a few ice cubes. More original, you can combine 1/3 of crème de cassis with cognac.
Blackcurrant Vermouth
This is one of the recipes that introduced crème de cassis to French cafés and brasseries in the 70s. It's one of France's oldest aperitifs. Mix 1/3 crème cassis with 2/3 Vermouth or Martini. Top up with sparkling water or crémant.
Fond de culotte
This recipe involves mixing 1/3 crème de cassis with 2/3 suze or gentian. Serve over ice.
