Talk:Kir (cocktail)

message: Njál said:
On blanc-cass' / blanc-cassé -- I'm told that it refers to the 'breaking' into the wine with a sirop of some kind (not necessarily cassis). Perhaps it is a variation/corruption, in which case: 
*which came first?
*can you find it in a dictionary? The OED has this as its second quotation under the headword 'kir': "1967 Sat. Rev. (U.S.) 22 Apr. 50/2 In 1967 the drink..is Kir, which the pros call blanc Cassis, or if they are really switched on, a blancass." -- which backs you up completely, but I have two people (both French) independently swearing that they have never heard the drink called 'blanc-cass' and giving me the justification for 'blanc-cassé' (with the spelling) above. (I had heard 'blanc-cassé' before, so asked for opinions when noticing 'blanc-cass' in the Kir article, and they both backed me up, to my surprise.) To me a shortening of 'cassis' makes more sense, but if [enough] people are using 'blanc-cassé' it ought to be listed alongside 'blanc-cass.' 
Maybe it's regional; I might quiz more people on this when I get the chance. I'm assuming there's not much difference in usage between French and English; that it's not common enough in England (no idea about America) for there to have been a divergence in terminology. 
Man vyi said:
Thanks for the explanatory comments - you might care to copy them to the Kir talk page, as someone else might find them useful. The blanc-cass name is an informal form used most in Burgundy, and I wouldn't be surprised to find that the blanc-cassé form is folk etymology, since the sense of off-white would probably make more sense to outsiders in cases where liqueurs other than cassis were used. I think though that information straight, as it were, from the horse's mouth clinches the matter - Félix Kir himself referred to the drink as blanc cassis. As quoted here, Kir gave permission for his name to be used " pour désigner un vin blanc cassis".
Any other comments? Njál 20:57, 17 December 2005 (UTC)
thread_title:  Early discussions 

message: Have removed following text (by IP edit) from article pending some confirmation and source:
:* Kir Blenkinsopp - made with cranberry instead of cassis, and champagne
Man vyi 17:51, 22 April 2007 (UTC)
thread_title:  Blekinsopp 

message: The picture doesn't really give a very good indication of what a Kir looks like. I took this one a few moments ago, and would suggest it as a replacement, possibly with the random crap in the bottom edited out... 86.128.38.60 21:32, 15 May 2007 (UTC)
thread_title:  Picture 

message: The panel on the right says this drink is served "straight up", but by the discription in the article, it would be "neat", wouldn't it?  I'm not well versed in mixology, but if you simply click on the link, it explains the difference.72.78.173.137 03:35, 3 November 2007 (UTC)
replies: text: As far as I know, neat would be at room temperature. I think the proper term here would be chilled. —⁠ ⁠BarrelProof (talk) 21:13, 14 December 2022 (UTC)
thread_title:  Straight up or neat? 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Ironically, explanations about the origin of the word are missing the real origin.  Mercurey blanc (white) was a lesser issue of the vineyards of Mercurey, renown for its red wines.  Blanc cassis was for ages a favorite among the early rising working crowd.  When Canon Kir was elected mayor of Dijon, he became a "maire" and he also was a "curé" (priest).  "maire""curé"... Mercurey.  So instead of ordering a Mercurey cassis, some smart ass came up with "Kir"... And a legend was born. --Apiquet (talk) 02:48, 26 April 2015 (UTC)
thread_title:  Origin of the name