The blackcurrant (Ribes nigrum) is a berry producing shrub native to Europe and Asia. It is different than the redcurrant (Ribes rubrum). Historically it’s popularity comes about due to it’s high concentration of Vitamin C. During World War II, oranges were difficult to obtain in the U.K., so blackcurrant was cultivated and became more commercially available.
Palate training
Blackcurrant is very distinctive. It is a rich dark fruit with a long lasting flavor. You can find it in jelly and preserves. I prefer the preserves as they have whole pieces of the berry in there. Although, I haven’t seen the fruits available for sale alone, I bet you can pick your own in certain countries. I personally like the blackcurrant preserves from Hero.
Blackcurrant is also used to produce a liquor called Crème de cassis. It is another fun way to learn to recognize blackcurrant. Though it is a bit different due to the high alcohol and sugar, you can also learn to tell the difference and look for it independently in wine. Note that Crème de cassis is often mixed with white wine (Kir) or champagne (Kir Royale), but to train yourself to recognize black currant I recommend having the liquor alone (just note the alcohol).
Another great source to use is blackcurrant juice. Unfortunately it is mainly available in Europe.
Wine and Black Currant
Many of the dark red wines contain a component of blackcurrant on both the palate and nose. It is usually dominant on the palate. Look for it in Syrah, Cabernet Sauvignon and Carmenere. Click through on the tags (links on the right side of this blog) for wines which contain those grape varietals.
I encourage you to find either the Crème de cassis or some blackcurrant preserves. The preserves would probably be the most useful for memorizing the flavor; although the Crème de cassis could be the most fun (if you can remember it). What other information about this flavor would you find helpful and what techniques do you find useful for learning a new flavor?
