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John - Santa Clara wrote:Is cassis "tart fruit"?
Rahsaan wrote:Blackcurrant.
Although I don't know if I've seen it in CA, or the US in general..
Mark Lipton wrote:I've seen black currants for sale at the N. Berkeley farmer's market IIRC.
Mark Lipton wrote:Rahsaan wrote:Blackcurrant.
Although I don't know if I've seen it in CA, or the US in general..
I've seen black currants for sale at the N. Berkeley farmer's market IIRC. However, it's easier to learn the flavor from a bottle of Creme de Cassis (not to be confused with the wine of Cassis AOC).
Mark Lipton
Director of Currant Affairs
Clint Hall wrote:Yeah, that's probably what Cabernet tasters are referring to, Creme de Cassis, which isn't extremely tart like cassis the fruit or cassis juice..
Steve Slatcher
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Clint Hall wrote:Yeah, that's probably what Cabernet tasters are referring to, Creme de Cassis, which isn't extremely tart like cassis the fruit or cassis juice.
JC (NC)
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Dale Williams
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steve.slatcher wrote:Cassis is a French word. If you write tasting notes in English, why not use either "blackcurrant" or "Crème de Cassis"? Then those who speak English will understand.
JC (NC)
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Paul Winalski
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Oliver McCrum wrote:Many restaurants keep a bottle of cassis around to make Kir, or Vin Blanc Cassis, a dash of creme de cassis added to dry white wine. Just ask them for the cassis.
I think it's one classic descriptor for ripe Cabernet Sauvignon, but it also occurs in Sauvignon (once you get past the idea of a deep purple aroma in a white wine).
Oliver McCrum
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How else are you going to find gooseberry, for example, to extend the Sauvignon Blanc flavor profile?
JC (NC)
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Carl Eppig
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Carl Eppig wrote:Agree with Paul on the Creme de Cassis and Blackcurrant jam. It may be a moot point, but be sure the jam is from England. As Robin says it can't be too tart or sweet, and the English jam we've had hits it on the head. It is much less expensive that the liqueur.
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