Already back in the 18th century, blackcurrant bushes were grown alongside the rows of vines in Burgundy. In those days, their fruit was used to make “ratafia”, the ancestor to crème de cassis invented by Lelay-Lagoute in Dijon in 1841. Today, bearing two Protected Geographical Indication labels, this liqueur mixed with white aligoté wine forms the inescapable Bourguignon aperitif, “kir“, and when associated with champagne becomes a “kir royal”.

Other variations exist, such as the “cardinal” or “communard” when mixed with red wine and “marcassin” when added to Marc de Bourgogne.

As far as production is concerned, the Noir de Bourgogne blackcurrant variety is the finest. With its intense colour and powerful aromas, today it represents 25% of production in France. Equivalent to the Pinot Noir for grapes, the Noir de Bourgogne is an exceptional product much sought after by top chefs.

In addition, Burgundy blackcurrants are used in jam production, candied fruit as well as in ketchup. An original and gourmet concoction created by the Ferme Fruirouge in Nuits-Saint-George to be tasted without fail!