I need to post a minor correction. In the video I say the “Kir” is made with white bordeaux… I did of course mean to say white “Burgundy”. I also should have pointed out that I wasn’t using “Champange” in this episode, but “Sparkling Wine”, since to be called “Champagne” it has to be made in the Champagne region of France.
Dominik MJ - the opinionated alchemist 17 Oct 2007 6:28 pm
Nice episode! and the only comments which I had, you’ve already corrected!
One tiny little thing: it doesn’t seem classic to me, to garnish a Kir Royale with a lemon twist. I prefer to skip the garnish in this case…
For the Kir you could also use Chablis or Poilly Fume as both are sub divisions of Burgundy (and it is only allowed to produce chardonnay if white) - might be more expensive but easier to find…
cc 19 Oct 2007 8:58 pm
robert your grace and humilty are never in question the measure of a master, for the opinionated one i cannot say the same the hallmarks of vanity lend no creed to your words the cocktail spirit is just that the spirit of sharing knowledge with those with and ernest desire to learn return to the wine vault and learn some manners. cc
Dominik MJ - the opinionated alchemist 19 Oct 2007 10:11 pm
@ cc:
I definitely estimate the value of Robert’s work! However I got to know him as very open “virtual host” who would discuss (in a friendly manner) about one or the other subject!
I save my breath to comment about your outlandish try of defamation not least to preserve this section of premature off-topic discussions…
Thanks and regards!
Dominik MJ
Conrad 1 Nov 2007 11:07 pm
Robert:
My wife and I love Kir Royals. One thing I do differently is tilt the flute and pour the cassis down the side. It gives the drink a graduated color and a sweetish finish.
Thanks for the great videos.
Cheers!
K. Morgan 7 Nov 2007 6:46 pm
I love Kir Royales, and try to incorporate them into my evening regime.
My lady and I have come to call it a “Sunset”, per the manner of execution as follows:
Store the champagne and the Creme de Cassis in the refrigerator.
Fill the flute with your sparkling wine or champagne, then add the dash of creme de cassis.
The ruby red of the cassis will lie at the bottom of the flute, creating a “sunset” appearance.
Best to all.
Zig Noda 16 Dec 2007 12:06 am
I was recently introduced to the Kir Royal by Chef Scott Nelson who is the head chef at Brasserie Du Vin in Honolulu, Hawaii (which is where occasionally I perform music)...Chef Scott at one time worked with Chef Emeril in New Orleans…Anyway every time I noticed Scott at the bar he always was drinking a Kir Royal…but with a slightly interesting twist…Champagne and Chambord in lieu of the Creme de Cassis. It’s very nice.
PS: Very Nice videos here. Production quality is just as good as commercial tv if not better. Mahalo!
The Frounch Gui 6 Aug 2008 3:44 pm
I’m surprised that you fill the flute of champagne *before* you put the cr
K. Morgan 6 Aug 2008 4:16 pm
TFG,
The sparkler is chilled, as well as the creme de cassis, under the same conditions (same area of a True fridge).
The cassis is heavier, so, in the same temp conditions, naturally drops to the bottom.
That being said, not all creme de cassis’ are equal in this respect.
The “Massenez Creme de Cassis de Dijon”, for ~$22-25 US, always works. Others can be a little less viscuous, and don’t settle as well. Experimentation recommended…
Cheers, and thanks for your thoughts.
K. Morgan
Robert Hess 7 Aug 2008 5:14 am
One of the main reasons I do the champagne first, is because any time I’ve had this drink in France (my habit is to have one as an aperitif right before the meal), that’s the way they would do it.
As K indicates, the cassis is almost always going to fall to the bottom anyway. By pouring it on top of the champagne it will then at least have a chance to leave a lovely little trail of color as he heads to the bottom.
-Robert
The Frounch Gui 12 Aug 2008 10:20 am
The fact that cr
Carrie 13 Dec 2008 10:19 am
I spent a summer in Paris and fell in love with the Kir Royale. I want to recreate this lovely drink as the singature drink of my holiday cocktail party. I found the Creme de Cassis but I must be using the wrong Champagne. Does anyone have a brand that they recommend? I picked up an extra varity and I think that may be my mistake. Any suggestions will be greatly appreciated! Thanks, from one Kir Royale lover to another!
K. Morgan 13 Dec 2008 11:44 am
Hi, Carrie,
I prefer Extra Dry over Brut as a rule, but had an excellent KR last Sunday in Sonoma, made with a Roederer Estate NV Brut.
There’s an Aussie Extra Dry sparkler, Lorikeet, which I’ve gone through by the case. Makes a great Kir Royale, and the price is right, if you can find it.
Korbel is also in the right price category, and always good. For the KR, go for the Extra Dry, or, if you can find it, the Sec. The Sec is their original sparkler, with a small dossage of brandy. Delightful.
The bottom line is, tastes are very personal, so you’ll need to keep experimenting. Not a bad occupation…
Best,
Kimball Morgan
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I need to post a minor correction. In the video I say the “Kir” is made with white bordeaux… I did of course mean to say white “Burgundy”. I also should have pointed out that I wasn’t using “Champange” in this episode, but “Sparkling Wine”, since to be called “Champagne” it has to be made in the Champagne region of France.
Nice episode! and the only comments which I had, you’ve already corrected!
One tiny little thing: it doesn’t seem classic to me, to garnish a Kir Royale with a lemon twist. I prefer to skip the garnish in this case…
For the Kir you could also use Chablis or Poilly Fume as both are sub divisions of Burgundy (and it is only allowed to produce chardonnay if white) - might be more expensive but easier to find…
robert your grace and humilty are never in question the measure of a master, for the opinionated one i cannot say the same the hallmarks of vanity lend no creed to your words the cocktail spirit is just that the spirit of sharing knowledge with those with and ernest desire to learn return to the wine vault and learn some manners. cc
@ cc:
I definitely estimate the value of Robert’s work! However I got to know him as very open “virtual host” who would discuss (in a friendly manner) about one or the other subject!
I save my breath to comment about your outlandish try of defamation not least to preserve this section of premature off-topic discussions…
Thanks and regards!
Dominik MJ
Robert:
My wife and I love Kir Royals. One thing I do differently is tilt the flute and pour the cassis down the side. It gives the drink a graduated color and a sweetish finish.
Thanks for the great videos.
Cheers!
I love Kir Royales, and try to incorporate them into my evening regime.
My lady and I have come to call it a “Sunset”, per the manner of execution as follows:
Store the champagne and the Creme de Cassis in the refrigerator.
Fill the flute with your sparkling wine or champagne, then add the dash of creme de cassis.
The ruby red of the cassis will lie at the bottom of the flute, creating a “sunset” appearance.
Best to all.
I was recently introduced to the Kir Royal by Chef Scott Nelson who is the head chef at Brasserie Du Vin in Honolulu, Hawaii (which is where occasionally I perform music)...Chef Scott at one time worked with Chef Emeril in New Orleans…Anyway every time I noticed Scott at the bar he always was drinking a Kir Royal…but with a slightly interesting twist…Champagne and Chambord in lieu of the Creme de Cassis. It’s very nice.
PS: Very Nice videos here. Production quality is just as good as commercial tv if not better. Mahalo!
I’m surprised that you fill the flute of champagne *before* you put the cr
TFG,
The sparkler is chilled, as well as the creme de cassis, under the same conditions (same area of a True fridge).
The cassis is heavier, so, in the same temp conditions, naturally drops to the bottom.
That being said, not all creme de cassis’ are equal in this respect.
The “Massenez Creme de Cassis de Dijon”, for ~$22-25 US, always works. Others can be a little less viscuous, and don’t settle as well. Experimentation recommended…
Cheers, and thanks for your thoughts.
K. Morgan
One of the main reasons I do the champagne first, is because any time I’ve had this drink in France (my habit is to have one as an aperitif right before the meal), that’s the way they would do it.
As K indicates, the cassis is almost always going to fall to the bottom anyway. By pouring it on top of the champagne it will then at least have a chance to leave a lovely little trail of color as he heads to the bottom.
-Robert
The fact that cr
I spent a summer in Paris and fell in love with the Kir Royale. I want to recreate this lovely drink as the singature drink of my holiday cocktail party. I found the Creme de Cassis but I must be using the wrong Champagne. Does anyone have a brand that they recommend? I picked up an extra varity and I think that may be my mistake. Any suggestions will be greatly appreciated! Thanks, from one Kir Royale lover to another!
Hi, Carrie,
I prefer Extra Dry over Brut as a rule, but had an excellent KR last Sunday in Sonoma, made with a Roederer Estate NV Brut.
There’s an Aussie Extra Dry sparkler, Lorikeet, which I’ve gone through by the case. Makes a great Kir Royale, and the price is right, if you can find it.
Korbel is also in the right price category, and always good. For the KR, go for the Extra Dry, or, if you can find it, the Sec. The Sec is their original sparkler, with a small dossage of brandy. Delightful.
The bottom line is, tastes are very personal, so you’ll need to keep experimenting. Not a bad occupation…
Best,
Kimball Morgan