The goal of Emmanuelle Baillard with her nectars of Burgundy was to offer the best of the fruit.
A "nectar" comes from fruits that are pressed (blackcurrant, blueberry, etc.) or refined to obtain a pulp (peach, apricot, etc.) and to which is added the amount of water and sugar needed to dilute and to restore the desired balance between sugar and acid. Otherwise, the fruit juice is often too acidic, too astringent or too thick. The nectar de groseille will be a good companion for soft and bloomy rind cheeses more lactic like Brillat-Savarin.