Grazing: A (Local) Kir Royale | Bite Club

Seven Days needs your financial support!

Friday, June 22, 2012

Grazing: A (Local) Kir Royale

Posted By on Fri, Jun 22, 2012 at 4:59 PM

Hot, it is hot, as Yoda might say. Take a drink I shall, yes, hmmm.

This week in Seven Days I wrote about mead, and the bees that make it. And though I developed an affection for Artesano's Essence Mead along the way, I also stumbled across a bottle of Honey Gardens Apiaries' Melissa Sparkling Mead, made with raw honey.

It looks like Champagne, it pours like Champagne, but it's really not much like Champagne. Though I bet meadmakers would love to capture more of the wedding market, modern palates might still need some getting used to these flavors — subtly sweet, earthy and herbaceous, unlike most wine or beer. But those who brave mead — or have grown to adore it — have discovered its very beguiling otherness, and flavors that seem to be from another planet but are actually ancient.

For an easy entry to the style, marry some sparkling mead to a little Vermont-made Sumptuous Black Currant Syrup and some Artesano Blueberry Mead, and you'll conjure an all-local twist on the Kir Royale, that perfect-for-summer classic blend of Champagne and crème de cassis or Chambord.

Fortunately for Vermont Kir lovers, Grand View Winery makes its own cassis. With 12 percent alcohol, you could sip it as a dessert wine on its own; pour some into sparkling mead, though, et voila! A berry-hued refresher with a honeyed undercarriage, a wisp of fruitiness and some yummy medicinal notes. 

To make a local Kir Royale, take your average Champagne flute, and add a generous splash of Grand View's Cassis (and optionally, one glug of blueberry mead, too.) Top with sparkling mead (or wine), and drink up! Or rather, your Kir drink, mmmm.

Each week, Grazing highlights tasty, sometimes under-the-radar dishes and drinks that reflect the season. If you know of a local edible (or libation) worth making a fuss over, let me know:

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

One or more images has been removed from this article. For further information, contact

About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More By This Author


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation