[NAFEX] Black currant flavor/aroma/etc

loneroc loneroc at mwt.net
Sat Mar 6 14:42:18 EST 2004


Kevin,

Check the Raintree catalogue.  That's where I got the Bulgarian Minaj
Smeriou.  I'm quite sure I got the name wrong, but it's close. I'd be happy
to put a few scions in the fridge for you to root if you'd rather.  I chose
to plant that as it is quite resistant to WPBR per Cornwallis data. (Kim
Hummer, I think.)

Titania is immune and according to the literature, also fine flavored.  I'm
not sure that you will ever wax rhapsodic over black currant flavor.  It
seems to be an acquired taste and one full of the nostalgia of childhood.
Much like our maple syrup, which most Europeans find abominable, or
Vegemite, an Australian "delicacy" that the rest of the world finds
repugnant (and rightly so in the case of the latter).

Steve Herje Lone Rock, WI

PS:  Have you found your land yet?


----- Original Message -----
From: "Ed Forest" <edforest55 at hotmail.com>
To: <nafex at lists.ibiblio.org>
Sent: Saturday, March 06, 2004 12:22 PM
Subject: [NAFEX] Black currant flavor/aroma/etc


>
> I expect that  the net outcome of this discussion will be a greater
> awareness and appreciation for black currant. However, no info has yet got
> me interested in exploring for a better black currant for home purposes.
> That info I believe is out there, but I haven't been "bitten" yet with a
> desire to explore other black currant varieties, I feel I am on the verge
> though, so don't give up, I have some more questions: You say that the
> Canadian varieties have harsh overtones so AHAH, I have not yet tasted the
> black currant flavor that Europeans grew up on, but rather only the
Canadian
> harsh varieties.  And that, may be the crux of my problem, So now I may be
> "bitten", I wish to taste the traditional European black currant IF it is
> significantly different from others and this you seem to suggest. (A
painter
> first starts at the basics, the traditional, and then goes on from there)
> So, what variety has the traditional black currant flavor that every
> European misses when they leave home? I will order this variety and then
see
> if I won't be able to tell the difference in processed b currant. If so
then
> I will go no further.
>
> Steve Herje wrote:
> I would trust the judgement of a person that specializes in the culture of
a
> fruit, or that specializes in any subject of human interest.  That
> specialist has the experience to possess an informed judgment of quality.
>
> I'm more of a "wine brat" type who likes Lambusco more than Merlot and
> claims anyone who disagrees is itchin fer a fight. But first I had to
taste
> Merlot to make a judgement, true a distasteful experience but necessary to
> establish my own preference and curiosity. Now I would like to taste the
> true European black currant flavor which Ed says won't be distinguishable
in
> the processed product but Steve seems to disagree saying that the Canadian
> harshness pervades into the preserves. So, if you think it is worth it, I
> will try this Bulgarian black currant and maybe one popular in England and
> then stop there if there is no "awakening". (You think it is "Minaj"?)
>
> Kevin Bradley
>
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