<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>470461</id>
  <title>Kir Royale</title>
  <published_at>Mon Dec 17 20:02:30 -0800 2007</published_at>
  <post_count>16</post_count>
  <board>
    <id>34</id>
    <name>Wine</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>3217193</id>
        <content>Having never made a Kir, I would like to know if the following champagne would be a good mix. I found this big bottle on a sale shelf for only 15 bucks. The description is as follows:

Korbel Natural' is a very dry, delicate champagne which exemplifies the fruit forward, Korbel "House Style." Sonoma County Pinot Noir and Chardonnay, primarily from the cool Russian River Valley, gives the Korbel Natural' its unique crisp, fruit centered style. Natural' was originally developed by Adolph Heck in the early 1960s as a dry, sophisticated alternative to the sweet and awkward bulk processed sparkling wines commonly consumed at that time. 

Korbel Natural's crispness makes it a great champagne to serve as an aperitif, with lighter fish dishes or grilled prawns. Natural' also pairs well with dishes using fruit, especially citrus. 

Thanks for the help. The champage is an 80/20 pinot noir/chardonnay blend.
</content>
        <published_at>Mon Dec 17 20:02:30 -0800 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>150226</id>
          <name>Amelie</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>3217675</id>
      <content>Any "cheaper" (must be drinkable by itself) dry sparkling wines will do for Kir Royal; In France, Cassis come from Burgundy, if yu can find a sparkling wine from that region, the fit would be perfect.

I would go with a 100% chardonnay wine.

Remember that the Cassis liqueur (Cr&#232;me de Cassis which does NOT contain cream) is quite sweet and will over-power most distinctive nostes that the champagne (or sparkling wines) have.


</content>
      <published_at>Tue Dec 18 04:41:55 -0800 2007</published_at>
      <parent_id>3217193</parent_id>
      <user>
        <id>11828</id>
        <name>Maximilien</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3219657</id>
      <content>Any brand suggestions for cheap drinkable sparkling whites?  I've made a bunch of different champagne cocktails for my friends, and they've become quite popular and requested!</content>
      <published_at>Tue Dec 18 13:55:55 -0800 2007</published_at>
      <parent_id>3217675</parent_id>
      <user>
        <id>149379</id>
        <name>Admiral Ackbar</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>3236264</id>
      <content>For cheap and slightly sparkling I would seek a nice moscato.</content>
      <published_at>Tue Dec 25 15:03:44 -0800 2007</published_at>
      <parent_id>3219657</parent_id>
      <user>
        <id>151816</id>
        <name>chris the bartender</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3217801</id>
      <content>Korbel Natural isn't "natural" any more, in that it now DOES have a dosage.  So the label is a bit of a misnomer.

That said, this wold be perfect for Kir Royale.  It's true that -- as maximilien wrote -- a Cr&#233;mant de Bourgogne might be the "perfect" match, but no one will complain if you use this Korbel.

Enjoy!  


</content>
      <published_at>Tue Dec 18 06:14:53 -0800 2007</published_at>
      <parent_id>3217193</parent_id>
      <user>
        <id>28122</id>
        <name>zin1953</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3218150</id>
      <content>The Korbel is a 2002. Don't know how that ranks it, but it was cheap at 15 bucks for a 1.5L

I had to shop very hard to find a non domestic Cassis here in Arkansas. Finally found Mathilde Liqueur which is from France....where in France, I dunno.

If I understand it correctly, I will mix the two 5-1.

Thanks for al the help...this is a fantastic website that I just stumbled upon and could not be any happier! What a great place to learn. I really appreciate everyone. I LOVE food and wine and due to the lack of fine shops here, having this resource is a real god-send.</content>
      <published_at>Tue Dec 18 08:11:16 -0800 2007</published_at>
      <parent_id>3217193</parent_id>
      <user>
        <id>150226</id>
        <name>Amelie</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3221218</id>
      <content>Just a check -- you don't intend to actually pre mix these two, do you? 

You pour a splash of the cassis into the bottom of the champagne flute, then fill with champagne, it should have a layered effect. 

Also just a side note, you can do this with about any liqueur or even fruit juice. I have seen it with strawberries and lemon in the summer. </content>
      <published_at>Wed Dec 19 04:52:43 -0800 2007</published_at>
      <parent_id>3218150</parent_id>
      <user>
        <id>109826</id>
        <name>aletnes</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>3221310</id>
      <content>Aletnes, YES! I did intend to pre-mix. THANKS for the clarification.

I love this board...  </content>
      <published_at>Wed Dec 19 05:50:25 -0800 2007</published_at>
      <parent_id>3221218</parent_id>
      <user>
        <id>150226</id>
        <name>Amelie</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3218172</id>
      <content>Ok, I found this on the Mathilde:

Mathilde Fruits Liqueurs

   Mathilde liqueurs are traditional, hand-processed French fruit infusions of exceptional quality. The special fruits include the Williams Bon Chr&#233;tien pear (Poire), cultivated in the orchards of Anjou near the Loire River in central France; black currant (cassis) from the Saintonge region near Cognac; Magnific Delbard raspberries (Framboise) from the Landes region; Bush Peaches (p&#234;che); and Orange XO, created from the marriage of old-aged Cognac and fine orange essence. The Framboise, Cassis, P&#234;che and Poire garnered a &#8220;Highest Recommendation&#8221; (96-100 points) from the Wine Enthusiast in February 2004.

So it sounds like I amy have gotten lucky and found a decent Cassis.</content>
      <published_at>Tue Dec 18 08:17:40 -0800 2007</published_at>
      <parent_id>3217193</parent_id>
      <user>
        <id>150226</id>
        <name>Amelie</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3219653</id>
      <content>You did do well, Mathilde makes excellent liquers.</content>
      <published_at>Tue Dec 18 13:55:00 -0800 2007</published_at>
      <parent_id>3218172</parent_id>
      <user>
        <id>149379</id>
        <name>Admiral Ackbar</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3446155</id>
      <content>imho, the very best Cassis is made by Domaine Lucien Jacob of Echevronne.  If you can find that, you will be in heaven!</content>
      <published_at>Thu Feb 28 22:40:32 -0800 2008</published_at>
      <parent_id>3218172</parent_id>
      <user>
        <id>52499</id>
        <name>ChefJune</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3232971</id>
      <content>There is a little bit of a debate about the order in which to make a kir royale.  Some say to put the creme de cassis in the bottom, then top with the bubbly.  Others say to pour in the bubbly first, then add the creme de cassis.  As the cassis is more dense, it slowly sinks to the bottom and you get a bit more cassis as you sip the kir royale. I personally like the second version better.  I have never had it with champagne (costs to much for me to mix), I usually use Cr&#233;mant de Bourgogne.  
As well, you can make a kir, which is cassis with aligote (well chilled).  Which is quite delicious, but not quite as festive. </content>
      <published_at>Sun Dec 23 14:04:59 -0800 2007</published_at>
      <parent_id>3217193</parent_id>
      <user>
        <id>84296</id>
        <name>mightycheesehead</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3446135</id>
      <content>Is it acceptable to pronounce Kir to rhyme with fir? I ordered "Keer" at a nice restaurant and the young waitress echoed "Ker? OK" (it's on their drinks list.)

</content>
      <published_at>Thu Feb 28 22:26:04 -0800 2008</published_at>
      <parent_id>3232971</parent_id>
      <user>
        <id>13182</id>
        <name>Teep</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>3446153</id>
      <content>no... Kir rhymes with Fear.</content>
      <published_at>Thu Feb 28 22:39:10 -0800 2008</published_at>
      <parent_id>3446135</parent_id>
      <user>
        <id>52499</id>
        <name>ChefJune</name>
      </user>
    </post>
    <post>
      <level>3</level>
      <id>3446821</id>
      <content>Kir DOES rhyme with "fear," but one should never be afraid of it . . .</content>
      <published_at>Fri Feb 29 07:42:39 -0800 2008</published_at>
      <parent_id>3446135</parent_id>
      <user>
        <id>28122</id>
        <name>zin1953</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>3446150</id>
      <content>the traditional wine for Kir is Aligot&#233;, which is NOT sparkling.  the traditional sparkling for Kir Royale is Cr&#233;mant de Bourgogne, which is m&#233;thode champenoise sparkling wine from the Burgundy region...  However... any good sparkling wine will do.  but as previously mentioned, it should be one you would gladly drink on its own.</content>
      <published_at>Thu Feb 28 22:38:30 -0800 2008</published_at>
      <parent_id>3217193</parent_id>
      <user>
        <id>52499</id>
        <name>ChefJune</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>3446822</id>
      <content>Agreed.</content>
      <published_at>Fri Feb 29 07:43:07 -0800 2008</published_at>
      <parent_id>3446150</parent_id>
      <user>
        <id>28122</id>
        <name>zin1953</name>
      </user>
    </post>
  </posts>
</topic>
