This Crème de Cassis is made with Noir de Bourgogne blackcurrants. This variety of blackcurrants produces small berries that are very concentrated with particularly strong flavours. It is different from everyday eating blackcurrant varieties, which have big berries that are often imported and frozen. Crème de Cassis is often added to a white wine, sparkling, or a Champagne as an apéritif, or straight as an after dinner drink. In the kitchen, it can be used to deglaze a pan. Wonderful with a red fruit dessert and poured over vanilla ice-cream.
Jovial and kind-hearted, Pierre-Marie Chermette is a pioneer of pure Beaujolais wine. An advocate of Beaujolais Cru origins and now assisted by his son Jean-Etienne, there is no doubt that the Chermette team will keep on delivering wines for maximum pleasure.