Cassis must be one of the most common descriptors used for Bordeaux, Cabs and some other red wines.
I’ve never had cassis (blackcurrants or black currants) in my life. I tried to find some and it seems impossible.
Where (and when) do you find them?
I have bought dried black currants for salads from CurrantC …
https://currantc.mybigcommerce.com/dried-black-currants-1-lb/
This is a hard question but, do you know how much the favor differs from the fresh version? Or is it the same for my purposes?
It’s like comparing raisins to fresh grapes - it’ll only give you a vague idea of the flavor. A better option might be to find some blackcurrant jam with as little sugar as possible.
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I read years ago when I first started studying winemaking that early in the last century (?) there was some sort of blight that took out most/all of the black currant bushes in America, so we have to look to Europe to source them.
EDT- it was 1911, and it was a fungus. It became illegal to grow them so as to protect pine forests.
we grow both black and red currants. If you ever are in the UK, pick up a bottle of Ribena - it’s black currant juice & sugar. kind of a mix between a blueberry and a cranberry. Red currants (germans call them Johannisbeeren, and they’re a lot more common) are more like a cranberry mixed with a white grape.
Hope that helps.
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Interesting!
Thank you!
I’m having trouble conjuring that mix of flavors but at least that’s easy to solve when cranberries are back in season in a couple of months or so.