…and After Dinner, A Kir Royal.

I’m not sure if it sounds more like an ice-cream sundae or a Vegas casino, but in this case it’s a cocktail made with a black currant desert wine or liqueur with a healthy splash of bubbly. Could be interesting…

My friend Sam from New York had sent me the dessert wine from one of her favorite upstate New York wineries, so I thought I’d give it a whirl. I figured the cocktail might even be an option that my wife would enjoy.

Clinton Vineyards is located in the Hudson Valley, midway between New York City and Albany. It’s a 15 acre property run by Phyllis and Ben Feder, and they specialize in producing white wine and champagnes, made in the classic French methode champenoise.

I’m not always big on dessert wines, but Sam loves it so I was looking forward to tasting it.

The Clinton Vineyards’ Cassis wine is made from black currants, and you can’t help but smell the strong aromas of currants as you pour it.  There are also smoky notes of blackberry and brandy on the nose.  The palate makes you pucker up a bit.. it’s tart and full of wild berries.  A fine after dinner or dessert choice, and definitely a unique one.  I actually enjoyed it.   I’m told that its the only black currant wine made in the United States to win gold medals and “Best of Class” at the Los Angeles International Wine Competition.

Now that I had tasted the wine on it’s own, I decided to get a little crazy and try the Kir Royal.

I poured about a third of a glass of the Cassis, and then gently poured the remainder of the glass with some inexpensive Spanish bubbly, the Canals & Nubiola Cava Brut.   This is a simple, pleasant sparkling wine: clean and crisp with subtle, tart citrus flavors.

Mixed together, the two made a fine, refreshing summer cocktail; tasted sort of like a wild cherry soda.  It was a good way to cool off (it’s been hot in LA this week), and even my wife enjoyed it.