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"?)