Coco Posted May 25, 2004 Share Posted May 25, 2004 It was a nice change whilst in Beaujolais this week to be offered an alternative to a Kir as an aperatif. The first place we went to we offered a Communard (chilled Beaujolais with mur and cassis) very refreshing, with a bitter sweet taste. I asked if it was unique to Beaujolais and the waitress told me that it was not, that further down the Rhone we would be offered the same but made with Cotes du Rhone, or further north with Bourgogne. I never quite believe this things though.The next day, next restaurant I scanned the menu for a Communard and of course, it wasn't there. There was, however, a Republicain. On asking what it was I was told it was Beajolais and cassis (no Mure this time) Again, very nice.Now am I going to look a fool if I ask for either of these anywhere other than Beaujolais, or do they perhaps have a different name?Coco Link to comment Share on other sites More sharing options...
Teamedup Posted May 25, 2004 Share Posted May 25, 2004 This is a new one on me. White table wine with creme de cassis has always been called a Kir and with any sparkling white wine a Kir Royale. LOL maybe I just mix with paysannes. Link to comment Share on other sites More sharing options...
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