Blackcurrant nectar
van Nahmen Fruit nectars

Blackcurrant nectar

Time of harvest July
Serving temperature 12 – 14°C
Recommended dishes pork, veal, chicken & turkey, pasta, German classics, French and Mediterranean cuisine


The blackcurrant (Ribes nigrum) has always been valued for its high content of Vitamin C. Years ago our grandfather, Wilhelm van Nahmen, had already begun processing the currant to make a top-quality nectar. For us, it is a personal obligation to meet and perpetuate his standards of quality, which are far more demanding than any current legal.

Cuisine: French cuisine, German classics, Mediterranean cuisine
With meat and fish: Chicken & turkey, Pork, Veal
Goes with: Pasta
Colour: dark
Juice style: delicately tart, fruity


The juice shows a robust garnet-red colour with black highlights. In the nose there are intense aromas of ripe blackcurrants and mulber-ries, supported by notes of currant leaf, red bell pepper and lemon balm. A clear-cut sweetness on the palate accentuates the juicy, dark-fruit aromas. The finish is animated with moderate acidity, leaving a pleasantly sweet, ripe and juicy aftertaste of fresh fruit. Because of its sweetness and intense fruit, the juice can be easily enjoyed in a spritzer. Mixed 1:1 with sparkling water, the blackcurrant juice seems less sweet, while its fruit flavour is emphasised. With its refined sweetness, a blackcurrant spritzer can be served alongside all pasta dishes with tomato sauce, or with stuffed and braised bell peppers. By itself, the juice tastes marvellous with sweet main courses like pancakes with elderberry & pear filling, or red fruit pudding with vanilla sauce. In a spritzer, the juice becomes an allrounder that does well accompanying the entire menu. Alone, it provides an excellent accompaniment to deserts based on dark chocolate, such as a chocolate soufflé with cherry compote.

Romana Echensperger Romana Echensperger Master of Wine