Cassis is a black currant sweet wine that takes its name form a town in France of the same name. In that country, the wine is officially known as Crème de Cassis. Crème de cassis is a blood-red, sweet, blackcurrant flavored liqueur, and is an ingredient of Kir (when blended with a white wine), an aperitif, or when blended into champagne, the cocktail is known as a Kir Royale. The modern version of the drink first appeared in the Burgundy region in 1841. While crème de cassis is a specialty of Burgundy, it is made in other cities of France, as well as in Luxembourg and Quebec. The label “Crème de Cassis de Dijon” one is guaranteed berries from the commune of Dijon.
Paperbirch Cassis of Good Farm is a hand grown, hand picked, unfiltered, unfined, hand made wine. Berries are set in large tanks, and blended with sugar and yeast and hand turned twice a day with a large stainless steel punch, and large cheese paddle to ensure even mixing, for a period of two to four months. This is the old Burgundian style. It ensures a solid distribution of yeasts and sugar, and a consistent flavor profile, rich and aromatic.
The currants were grown at Good Farm, and small, family farm in Claverack, New York, a stone’s throw from Hudson-Chatham Winery. The berries are hand picked and then blended. We use only black currant berries in our Cassis of Good Farm, to recreate the classic, rich, complex, tart, sweet wine that has been so popular for centuries, in the oldest way we know how. The label is a Shaker inspired design, an homage to the local Shaker heritage in Columbia County.
18% alcohol
$19.95 per 375 ml
