The French drink Kir consists of white wine and which other ingredient?
"Kir (cocktail) Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack. It was originally made with Bourgogne Aligoté, a white wine of Burgundy. Now, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis. It used to be called blanc-cassis, but it is now named after Félix Kir (1876–1968), mayor of Dijon in Burgundy. Kir was a pioneer"
"may be blended in. Traditionally, the cocktail ""kir"" (also known as ""vin blanc cassis"" in French) is made by adding cassis to an Aligoté wine. Aligoté adds acidity and structure to other varieties when blended. The grape is often blended with Sacy to complement its acidity. In Burgundy, Aligoté often loses territory to more prestigious grape varieties and in some areas is only in less productive vineyard sections at the tops and bottoms of the slopes. The grape ripens early with moderate yields and produces wines high in acidity that can be drunk young. Its aroma includes elements of apples"
"Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. The modern version of the beverage 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"
"include cider. Besides kir and snakebite, an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry. It is called ""poiré"" in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham, marketed principally as a women's drink and sold in miniature Champagne-style bottles, was once popular but has become unfashionable. Another"
"White liquor White liquor is a strongly alkaline solution mainly of sodium hydroxide and sodium sulfide. It is used in the first stage of the Kraft process in which lignin and hemicellulose are separated from cellulose fiber for the production of pulp. The white liquor breaks the bonds between lignin and cellulose. It is called white liquor due to its white opaque colour. White liquor consists mainly of sodium hydroxide and sodium sulfide in water and is the active component in Kraft pulping. White liquor also contains minor amounts of sodium carbonate, sodium sulfate, sodium thiosulfate, sodium chloride, calcium carbonate"
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"digestif and used in cooking as a flavoring (see Mint chocolate). It is also a primary component of the popular South African shooter known as the Springbokkie. The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar. Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint"
"should be white, preferably a slightly sweet white wine. Eggs Sardou Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented. Cooked fresh spinach is creamed with a bechamel sauce, a drop or two of Tabasco sauce is added, and pre-cut artichoke bottoms"
"de Bourgogne. Nearly 16 million litres of crème de cassis are produced annually in France. It is consumed mostly in France but is also exported. In the movie ""At War with the Army"", while in drag to sneak off base, Jerry Lewis orders this at the bar, to the surprise of the bartender. It is a favourite drink of the fictional detective Hercule Poirot. Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir."
"of sotolon from alpha-ketobutyric acid. Vin jaune Vin jaune (French for ""yellow wine"") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the ""voile"", on the wine's surface. ""Vin jaune"" shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape, with some of the most premium examples coming from the marl based vineyards"
"Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish"
"Picon in America has led to two drinks regularly used as substitutes: Torani Amer (available primarily in California) and Amer Boudreau, a DIY drink created by Seattle-based mixologist, bartender and author Jamie Boudreau to the specifications of the pre-1970 recipe for Picon. Picon (apéritif) Picon is a caramel-coloured, flavoured bitters drunk as an apéritif, which traditionally accompanies beer in the east and north of France. It is made from a base of fresh oranges which are dried and mixed with a solution of alcohol which is distilled. Picon also contains gentian and quinquina in equal measures. Sugar, syrup and caramel"
"Bouzeron. While the primary grape is Aligoté, AOC regulations allow up to 15% Chardonnay to be blended into these wines. The wines tend to be light and acidic in style, and are usually unoaked, in contrast to many of Burgundy's more common and more noted Chardonnay-based white wines. Bourgogne Aligoté is frequently mixed together with Crème de cassis to make kir, a traditional pre-dinner drink. Bourgogne Aligoté AOC Bourgogne Aligoté is an ""Appellation d'origine contrôlée"" (AOC) for white wine produced from the Aligoté grape variety in the region of Burgundy in France. The AOC was created in 1937. Approximately of"
"Ginger wine Ginger wine is a fortified wine made from a fermented blend of ground ginger root and raisins which was first produced in England. It is often fortified by being blended with brandy (especially cognac). Ginger wine can be drunk with ice (""on the rocks""), or without ice (either ""neat"" or ""straight up""), and is frequently used as an ingredient—along with whisky (typically a blended Scotch whisky)—in a ""Whisky Mac"" (the shortened form of ""Whisky Macdonald""). Ginger wine can also be served mixed with other beverages, such as lemonade, ginger ale, bitter lemon or diluted with water. Ginger wine"
"white wine and red wine vinegar for the white wine vinegar. Beurre blanc Beurre blanc—literally translated from French as ""white butter""—is a hot emulsified butter sauce made with a reduction of vinegar and/or white wine (normally Muscadet) and grey shallots into which cold, whole butter is blended off the heat to prevent separation. The small amounts of lecithin and other emulsifiers naturally found in butter are used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in Loire Valley cuisine. The chef Clémence Lefeuvre (née"
"Vin gris Vin gris is white wine made from red grapes, in particular pinot noir. Pinot noir is a black grape, but can also be used to make rosé or white wine. When the grapes are brought to the winery and crushed, the juice is run off and removed from contact with the skin, leaving the colour and flavour compounds from the skin behind. The juice is then typically fermented in stainless steel tanks before being bottled shortly after, without any aging in oak barrels. Producing a small volume of Vin gris (or rosé) can also be used as a"
"varieties include Oakleaf ""Eichenblatt Bitte"", Hoskins ""White Dolphin"", Fyfe ""Weiss Squad"" and Oakham ""White Dwarf"". Witbier, white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. It is a descendant from those medieval beers which were flavored and preserved with a blend of spices and other plants such as coriander, orange, and bitter orange referred to as ""gruit"" instead of using hops. The style was revived by Pierre Celis"
"Boulevardier (cocktail) The boulevardier cocktail is an alcoholic drink composed of whisky, sweet vermouth, and campari. Its creation is ascribed to Erskine Gwynne, an American-born writer who founded a monthly magazine in Paris called ""Boulevardier"", which appeared from 1927 to 1932. The boulevardier is similar to a Negroni, sharing two of its three ingredients. It is differentiated by its use of bourbon whiskey or rye whiskey as its principal component instead of gin. Paul Clark, writing for the food blog Serious Eats, says, ""This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin."" He continued: Recipes vary the"
"(""tsitsibira""), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands. In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. ""Myoga"" (""Zingiber"
"the end. Coq au vin Coq au vin (; , ""rooster/cock with wine"") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as ""coq au vin jaune"" (Jura), coq au Riesling (Alsace), ""coq au pourpre"" or ""coq au violet"" (Beaujolais nouveau), ""coq au Champagne"", etc. Various legends trace ""coq au vin"" to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a"
"is an ingredient in both tonic water and bitter lemon. In the US, quinine is listed as an ingredient in some Diet Snapple flavors, including Cranberry-Raspberry. In France, quinine is an ingredient of an known as , or ""Cap Corse,"" and the wine-based Dubonnet. In Spain, quinine (""Peruvian bark"") is sometimes blended into sweet Malaga wine, which is then called ""Malaga Quina"". In Italy, the traditional flavoured wine Barolo Chinato is infused with quinine and local herbs and is served as a . In Canada and Italy, quinine is an ingredient in the carbonated chinotto beverages Brio and San Pellegrino."
"the whites grapes are blended into red wines, which means that white wine production only accounts for around 5 percent of the total. In white Châteauneuf-du-Pape, Grenache blanc and Roussanne provides fruitiness and fatness to the blend while Bourboulenc, Clairette and Picpoul add acidity, floral and mineral notes. The style of these wines range from lean and minerally to oily and rich with a variety of aromas and flavor notes—including almond, star fruit, anise, fennel, honeysuckle and peach. A single varietal, Roussanne, that is matured in an oak aging barrel, is also made by some estates. Most whites are made"
"barrels or in earthenware vessels.' In France and in English-speaking countries, clear fruit brandies are known as ""eaux de vie"". The European Union sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750 ml bottle of kirschwasser. Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee. It is used in traditional German ""Schwarzwälder Kirschtorte"" (Black"
"Byrrh Byrrh is an aromatised wine-based apéritif made of red wine, mistelle, and quinine. Created in 1866 and a trademark since 1873, it was popular as a French apéritif. With its marketing and reputation as a ""hygienic drink"", Byrrh sold well in the early 20th century. It was even exported, despite the similarity of its name to ""beer"", complicating sales in English- and German-language speaking regions. Byrrh was sold in the United States until Prohibition. As of 2012, Byrrh has been reintroduced to the United States. Brothers Pallade and Simon Violet, itinerant drapers from Thuir (France), decided to take advantage"
"and comparatively simple. Most commonly Prosecco is served unmixed, but it also appears in several mixed drinks. It was the original main ingredient in the Bellini cocktail and in the Spritz cocktail, and it can also replace Champagne in other cocktails such as the Mimosa. With vodka and lemon sorbet, Prosecco is also an ingredient of the Italian mixed drink ""Sgroppino"". Prosecco Prosecco (, ) is an Italian white wine. Prosecco controlled designation of origin can be ""spumante"" (""sparkling wine""), ""frizzante"" (""semi-sparkling wine""), or ""tranquillo"" (""still wine""). It is made from Glera grapes, formerly known also as Prosecco, but other"
"and cassis, rather than white wine and cassis for the traditional ""kir"". The Domfrontais, in the Orne (Basse-Normandie), is famous for its pear cider (poiré). The ""calvados du Domfrontais"" is made of cider and poiré. Some cider is also made in southwestern France, in the French part of the Basque Country. It is a traditional drink there and is making a recovery. Ciders produced here are generally of the style seen in the Spanish part of the Basque Country. A recently popular variety is the Akived, a piquant drink served cold. Calvados, from Normandy, and Lambig from Brittany are a"
"Caribou (drink) Caribou is a sweet Québécois alcoholic beverage composed of red wine, hard liquor (usually whisky), and maple syrup or sugar. Caribou can be made at home but is now available as a premixed beverage by the Société des alcools du Québec. It can be consumed hot or cold depending on the weather and served with citrus and cinnamon in the manner of mulled wine. Cloves and nutmeg are also commonly added to flavour the drink. The beverage has numerous variations but it is usually made by mixing: These two are usually combined with a proportion of 75% to"
"ingredients were added to wine to make it a medicinal drink. Wormwood wine also played a key role in India around 1500BC. Recipes for infusing white wine date back to ancient Greece from around 400 BC. A popular ingredient was wormwood, based on the belief that it was effective at treating stomach disorders and intestinal parasites. D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France, containing their own proprietary mix of ingredients, including herbs, roots, bark and spices. The name ""vermouth"" is the French pronunciation of"
"infused with parsley). Additional ingredients may include meat glaze, demi-glace, pan drippings, onion, lemon juice, cayenne pepper, peppercorn and salt. The preparation involves cooking all of the ingredients together except for the brown veal stock and beurre maître d'hôtel, until it is reduced by two-thirds of the original content. After this, the veal stock is added in proportions equal to the amount of wine that was originally used before the reduction, and this mixture is then reduced to half its size. The final step is for the mixture to be strained and then topped with chopped tarragon and beurre maître"
"Burgundy wines, and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sauces, while those lacking a reduction are generally thin. Some wine sauces are creamy, prepared with the addition of cream or milk. Fish velouté is a French velouté sauce base from which several types of sauces can be prepared, including wine sauce. White"
"is believed to have originated in or close to the Rhône region, is also widely known as Shiraz, its name in Australia and much of the English-speaking world, and has recently become very popular with consumers around the world. For wines bearing the Cornas AOC designation, Syrah must be used exclusively, whereas other reds from the northern Rhône sub-region may be blended with white wine grapes, either Viognier or Marsanne and Roussanne, depending on the appellation. However, while this is allowed by the AOC rules, blending with white grapes is widely practiced only for Côte-Rôtie. Viognier by itself is used"
"Vin jaune Vin jaune (French for ""yellow wine"") is a special and characteristic type of white wine made in the Jura region in eastern France. It is similar to dry fino Sherry and gets its character from being matured in a barrel under a film of yeast, known as the ""voile"", on the wine's surface. ""Vin jaune"" shares many similarities with Sherry, including some aromas, but unlike Sherry, it is not a fortified wine. The wine is made from the Savagnin grape, with some of the most premium examples coming from the marl based vineyards in the Château-Chalon AOC. In"
"""vin fiert"" (""boiled wine""), and it is made using red wine, adding sugar, cinnamon, nutmeg, cloves, anise and orange zest. Everything is boiled and served hot. In Russia, ""Глинтвейн"" (""Glintwein"") is a popular drink during winters and has same recipe as the German Glühwein. Additionally, the traditional Russian winter herbal drink sbiten, although usually a non-alcoholic tisane made with hot water, may also be made with red wine replacing some or all of the water. In Turkey, it is called ""Sıcak Şarap"" (""hot wine"") and can be made using sweet red wine, adding sugar and fruits such as lemon and"