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Cassis

black currant (GB)
casis (ES)
ribes nigrum (I)
zwarte bes (N)

Cassis Name for the black currant (Austrian "black currant"), or essence produced from it (viscous syrup). The plant belongs according to taxonomic System like the way grapevine to the subclass of the Rosidae (rose plants). The berries contain terpenes With spicy, subtly sour flavors and a very high proportion of vitamin C, As part of a wine address "Cassis" is often used as a description for the Aroma one red wine used, especially this is typical of the variety Cabernet Sauvignon,

A flower bud extract obtained from the currants is used in the perfumery industry. In Germany, black currants are often referred to as “put on” for the production of one spirit used. The fruits are "put on" with various herbs, sugar and wine spirit in a sealed container. The brandy dissolves the aromas from fruits and herbs. To begin with, the vessels are shaken every few days to remove the extraction to accelerate.

A well-known French specialty called "crème de cassis" is produced in a similar way. That dark red liqueur was invented around 1840. The berries are mashed in a mixture of water and alcohol for up to two months. Sugar is added to balance the acidity. At the end there is a barrel storage. The minimum sugar level, expressed as invert sugar, is 400 g / l, the minimum alcohol content is 15% vol. The Burgundian Dijon is considered a metropolis of manufacturing with around 80 producers in the city and surrounding area. The name "Crème de Cassis de Dijon" guarantees that the processed fruits come from Burgundy. The liqueur is also produced in other French cities, in Quebec (Canada) and in Luxembourg (Beaufort). The annual production volume in France is 16 million liters. Cassis is the favorite drink of the detective Hercule Poirot in the crime novels by Agatha Christie. The liqueur is made for cocktails how Kir or Kir Royal used. The sale of cassis in Germany led to the so-called Cassis de Dijon decision,

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