Blackcurrant is an aroma and flavor that typically appears in wine made with the following grapes: Cabernet Sauvignon.
Blackcurrants shrub
Blackcurrants ...
Blackcurrants Aroma of the Cabernet-Sauvignon grape.
Blind tasting An attempt to identify and / or assess masked bottles without knowing their identity.
Body Weight of the wine in the mouth due to its alcoholic content, sugar or extract.
Blackcurrant: "Cassis" in French, a fruity and herbaceous quality that's the hallmark of red Bordeaux.
Black fruit: A catchall term for mixed black-cherry, blackberry, plum and similar fruit aromas, commonplace in many good red wines.
blackcurrant: A pronounced smell of blackcurrant fruit is commonly associated with certain Rhõne wines. It can vary in intensity from faint to very deep and rich.
blackcurrants, eucalyptus, chocolate, tobacco
Gamay
pomegranate, strawberry, ...
French blackcurrant liqueur, classic description for the aroma of red Bordeaux.
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Distinctive blackcurranty flavour with a hint of mint and cedar.
Vinification
Fermented in stainless steel or oak. Fermentation temperature not critical because of robustness of grape. Matured in old or new oak.
Cassis
French for blackcurrant, often used in wine descriptions to describe ripe berry flavours and aromas.
Clean
Fresh, with no discernible defects regarding the wines aroma, appearance and flavour.
Signature aromas in its youth include blackcurrant, cassis, blackberry, herbs and cedar or oak. If the grapes were not fully ripened when picked, it can have green bell pepper or weedy notes.
Gives red Bordeaux its particular blackcurrant taste while providing tannin, backbone and structure.
Merlot: "King" of the Right Bank producing wines accessible earlier than and generally matures sooner than Cabernet-based wines.
Blackcurrant, black raspberry, menthol / eucalyptus, some earth. On the palate it is glassy smooth in texture, with ample black fruit and earth flavors. Tannins are medium high, acidity is medium.
Deep colour,velvety red, no real sign of ageing, still very youthful and firm berry fruits on the nose, heavily Cabernet in style, blackcurrant leaf, with a cedar wood / cigar box spice coming through, ...
In Australia the variety has what can sometimes be exhibitionist blackcurrant flavours often tamed by blending with the rather more restrained Cabernet Sauvignon.
Wine descriptions that contain phrases such as "intensely blackcurrant and capsicum like, with smoky oak" evoke a clear sensory picture of the wine compared with (say) "herbaceous with other complexing characters".
Common flavors often found in wine descriptions are peppery, spicy, oak, chocolate, cloves, cherry, blackcurrant (cassis), mushroom (snobs prefer truffle), vanilla, smoky, coffee, tobacco, green bell pepper, lemon, apple,.
The bouquet is usually distinguished by aromas of black pepper, mulberries and blackcurrants sometimes accompanied by a hint of tar.
The most export-focused of the ex-Eastern bloc countries, Bulgarian Cabernet Sauvignon took the supermarkets by storm in the 1980s, offering juicy, blackcurrant-laced wines at bargain prices.
Cabernet Sauvignon small bunches give a strong in tannic wine with aromas of blackcurrant and green pepper. Therefore the wine is harsh when young but develops a very delicate bouquet in aging.
The particular flavor characteristics associated with a grape picked at optimum maturity - (eg: distinctive "berrylike" taste of California Zinfandels, "blackcurrants" of Cabernet Sauvignon etc).
VEGETAL (see also EARTHY, LEAFY, YEASTY/YEASTLIKE).
It can range in style from a Cabernet-like wine with blackcurrant and oak character, to a big, brambly wine with flavors and aromas of peppery blackberry, herbs, and smoke.
This slightly sweet cocktail is made with a base of dry white wine to which a tablespoon (or to taste) of crème de cassis (blackcurrant liqueur) is added, along with a twist of lemon peel.
Black Fruits
A general term for wine aromas and flavours that suggest blackberries, blueberries, black cherries, blackcurrants, or other black fruits.
Black currant: Bordeaux wines with a high percentage of Cabernet-Sauvignon, and similarly-based California wines may recall blackcurrant or cassis flavor as do some Syrahs.
The dominating flavors range from sour green fruits of apples, pears and gooseberries through to tropical fruits of melon, mango and blackcurrant.
VARIETAL CHARACTER (see also BREED, HERBACEOUS, GRAPEY). The particular flavour characteristics associated with a grape picked at optimum maturity - (eg: distinctive "berrylike" taste of California Zinfandels, "blackcurrants" of Cabernet Sauvignon ...
But it is undeniable that those from Pauillac have their own character which is distinct from the daughters of the great Léoville estate and their neighbours to the south, a character marked by aromas of fresh pencil shavings, cedar, blackcurrant, ...
It is mainly grown in several areas of central and southern Moldavia and also in Muntenia province. Usually vinified to produce dry or semi-dry deep red wines with a flavor described as "blackcurrant", requiring some aging.
more herbaceous and green bell pepper flavours from less than ideally ripened grapes. In regions where the grape is exposed to excess warmth and over-ripening, there is a propensity for the wine to develop flavours of cooked or stewed blackcurrants.
For example, Sauvignon, with the boxwood odor, sometimes of smoked; Muscatel, with fruity very characteristic; the Sauvignon Cabernet, with the green pepper scents; black Pinot, with the nose of raspberry, blackcurrant and cherry...
 See also: Wine, Red Wine, Aroma, Grape, Red
  
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