Cards of Wine

Cassis (France)

White Cassis is usually a blend of Clairette, Marsanne, Ugni Blanc, or Sauvignon Blanc.

The wines are full-bodied, dry and crisp, with aromas of flowers, honey, and herbs.

Typical Flavors


Lemon
Lemon
Pear
Pear
Peach
Peach
Melon
Melon

Honey
Honey
Flowers
Flowers
Herbs
Herbs
Spices
Spices

Citrus, Pear, Peach, and Melon are typical Cassis flavors.

With notes of Honey, Flowers, Herbs, and Spices.

Profile

Wines produced in Cassis are quite rich:

SUGARDry
BODYMedium - Full
FRUITMedium
ACIDITYMedium
Serving temperature:
8-10°C (46-50°F)
Oaked 10-12°C (50-54°F)

Food Pairing

Fish
Fish
Seafood
Seafood
Shrimps
Shrimps
Lobster
Lobster
Pasta
Pasta
Rice
Rice
Chicken
Chicken
Chili
Chili

Cassis is very food friendly.

It pairs well with Rich Seafood, Creamy Sauces, Chicken, Asian Cuisine, and Spicy Flavors.

Pairing Suggestions

Excellent Pairing:
Clams. Mussels. Shrimps. Crab. Lobster.
Rich Seafood. Fish Stew. Paella.
Creamy Pasta. Creamy Sauces.
Poultry. Chicken. Turkey.
French Cuisine. Asian Cuisine. Thai.

Cheese:
Stinky Cheese. Epoisses. Taleggio. Munster.

If You Like Cassis

You May Also Like:

Cassis (France)
Catarratto (Italy)
Chardonnay (France)
Garnacha Blanca (Spain)
Grenache Blanche (France)
Marsanne (France)
Pinot Blanc (France)
Rioja White Oaked (Spain)
Rosazzo (Italy)
Roussanne (France)
Sémillon (France)
Trajadura (Portugal)
Treixadura (Spain)
Viognier (France)

The Ideal Glass

The Montrachet glass is perfect for full-bodied white wines such as:

The wide bowl steers the wine to the sensitive parts of the tongue, ensuring that the acidity creates a harmonious balance with the sweet aromas of aged wines.

The wide bowl allows the full bouquet of aromas to develop, and minimise the risk for it to be over-concentrated.

Alcohol can be addictive. Drink in moderation.

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