In September (
2-3 September 2017) the village of Concoeur on the hillsides above Nuits St Georges (21 Cote d’Or, BFC) celebrates with a Cassis Festival – and this is not just any blackcurrant, but a special blackcurrant for this region which can be transformed into the Creme de Cassis liqueur which so famously makes a Kir (chilled dry white wine+Cassis) and Kir Royale (Champagne+Cassis).
There is more – bread, meats, cooked dishes, fresh, squeezed cassis – all can be sampled at this traditional village festival in the heart of Burgundy wine country – Concoeur Cassis Festival
for more info on the Cassis Festival see www.cotedor-tourisme.com
The modern version of the Creme de Cassis first appeared in 1841, when it displaced “ratafia de cassis,” which had been produced in prior centuries.While crème de cassis is a specialty of Burgundy, it is also made in Anjou, England, Luxembourg, Quebec and Tasmania.The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled “Crème de Cassis de Dijon,” one is guaranteed berries from the commune of Dijon.In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” has been approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy. This “Crème de Cassis de Bourgogne” guarantees the burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne.