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nafex - Re: [NAFEX] Black currant taste/flavor/aroma

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  • From: "loneroc" <loneroc@mwt.net>
  • To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Black currant taste/flavor/aroma
  • Date: Sat, 6 Mar 2004 08:08:53 -0600

Kevin,

I have grown both of the Canadian black currant selections, Consort and
Crusader, in Lone Rock. (I may also have Coronet, but lost the label. Keep
records folks.) Their fresh taste is, I think, unacceptable for a black
currant lover like me. I have made acceptable preserves from them.

In the last couple years I have had Minaj Smirou (sp?) come into fruit. It
is edible fresh, and has a clean black currant taste without the "dirtiness"
or harsh overtones of the Canadian pair. I am not refering to bitterness or
tannins that often add a richness or depth to a fruit's flavor. Describing
of any sort can be difficult to put into words. Look at the inexactness in
wine terminology.

I think that you're being hard on Ed for being unable to put into words, the
diffences in black currant flavors he experinces. 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. It is not correct to
say that there are not things that are inherently superior to others. While
everyone has the right to have their own likes and dislikes, the paintings
on the wall of the Louvre are superior to the drawings held with magnets on
the fridge, however much we love our children.

Which brings me back to black currants. I've made preserves of the Canadian
currants and the Bulgarian one (Minaj whatever) The Bulgarian preserves had
a clean, clear black currant taste, unsullied by the "dirty" quality of the
Canadians. (Canadian currants, that is. I'm sure thatt actual Canadians
are every bit as clean as Bulgarians;-)

I also have 'Titania' in the ground, thanks to another list member. Thanks
Sam Brungardt. I expect fruit in a couple of years and will report back to
you. I am confining my Ribes culture to cultivars that are immune to white
pine blister rust, or nearly so. I have a number of very attractive Pinus
strobus cultivars on my property. If it were a choice between the pines or
the currants, the currants would have to go. Sorry Ed.

Sincerely,
Steve Herje, Lone Rock, WI Zone 3 (but zone 5 this year!)


----- Original Message -----
From: "Ed Forest" <edforest55@hotmail.com>
To: <nafex@lists.ibiblio.org>
Sent: Saturday, March 06, 2004 6:25 AM
Subject: [NAFEX] Black currant taste/flavor/aroma


> Ed M wrote:
> I have consumed juice made from each and they are very good.
>
> What I have been trying to get at all along is: What do you mean by
"GOOD!"
> High sugar, high acid, balanced, high in aromas, if so what aroma? I have
> now tasted two black currants: Consort and Ben Sarek and there doesn't
seem
> to be much of a difference in sugar, acid, the balance of the two or
aroma.
> The Consort was juicier and larger but that may be because it is an older
> plant.
>
> Ed M wrote:
> I personally think that Ribena (from Ben Lomand) is the best that I have
> tasted.
>
> What about its tastes makes it "BETTER?" I it significantly better?
>
> Ed M wrote:
> I have tasted juices from a number of countries and sources, I like all of
> them but they are different.
>
> How are they "DIFFERENT"? Is there something I might be missing?
>
> Ed M wrote:
> Kevin, I seriously doubt that you could discern the difference in home
> products made by different cultivars.
>
> Then selection for home use does not need to be based on flavor/taste,
> correct? Doesn't this contradict your previous opinions about "GOOD" and
> "BETTER" and "DIFFERENT" stated above? The rest of your post seems to
> suggest that selection for taste in commercial use is important, why is
it
> not important in home use and conversely important for commercial use?
>
> Ed M wrote:
> The end product is the result of a blend of all the ingredients more so
than
> the flavor of black currant fruit.
>
> What else is in the end product besides flavor?
>
> Ed M wrote:
> If you like what you have, by all means, stick with it.
>
> If they all end up tasting the same, why worry at all "sticking with" a
> particular cultivar?
>
> Ed M wrote:
> Breeding for taste is high on the list of characteristics we strive for.
>
> What is considered good in taste?
>
> Ed, I am not trying to be difficult, I love black currants and really want
> to learn more about them but I am not understanding what the flavor/taste
> criteria are for them. It seems that since they have such a strong aroma
> that is even somewhat repulsive at first, that this aroma is an acquired
> taste, one that, like other acquired tastes, are sought after specifically
> for that taste (aroma). I have heard many Europeans say how much they wish
> they could have some black currant products here in the States and I think
> they so fondly miss it because it is a stand out aroma that also reminds
> them of home. Therefore I would think that that aroma (which I describe as
> being like cat urine) would be a top priority in breeding. Is it?
> I could set out to try to taste all of the end products of the different
> varieties to see that I have a good selection but it could save a lot of
> time if we could begin describing the different taste qualities in black
> currants so that we can learn what it is about the flavor/taste/aroma that
> we like and seek out other cultivars with the same traits. But if, like
you
> said, they all come out tasting the same, then it wouldn't be worthwhile
to
> even try other cultivars.
> This question is at the center of fruit exploring, asking these questions
is
> what makes us nafexers, IMHO. But if there isn't really the variability in
> taste in black currants as in other fruits, as you have seemed to suggest,
> then I won't even start going that route.
> Thank you for your time and I have learned a lot at this point
> Kevin B
>
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