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.