winewaves

Quince Upon A Time

At one time or another we come across tasting notes which reference the quince. Usually this fruit comes up in reference to a white wine, typically a Sauvignon Blanc, a Fumé Blanc (Sauvignon Blanc with some time in the barrel), a Chenin Blanc or possibly even a chardonnay.

This fruit is better known in the U.K. where it is used to make jams that show up for afternoon tea.  But they are becoming more popular in the states as a sign of good taste.  There is even an oft reviewed restaurant in San Francisco by the same name.  The quince fruit grows on small deciduous trees native to warm Asian climates. Most are really too hard and bitterly tannic to eat raw, but when baked or stewed for a long time they usually turn a blush of red and become delicious.

The aroma of a raw quince, even a whole one, is very pleasant, and thus the term is useful in describing a nice attribute of some white wines.  It is somewhat difficult to describe because it is unique. A quince is a quince, in other words. But you could say the assertive aroma is somewhat like an under-ripe pear or hard woody apple, with hints of woodsy spice & cold blossoms.
            

Passionfruit

Passionfruit is a very common term for describing white wines, especially Sauvignon Blancs from New Zealand.  And the flavor is popular in cognac-based cordials including Hpnotiq. 

Actually, this is an odd little fruit, with a tough outer shell and a pulp and seed interior.  To extract the juice, you scoop out the pulp and seeds and push the juice through a strainer.  You don't get a lot of juice from a single fruit, but the juice is thick and intense.

The aroma is intensely tropical and exotic, with elements of fresh cut tropical fruit cocktail, and the flavor is tart.  The juice can be used for making cocktails or sauces.

Starfruit

Starfruit (also known as Carambola) is not frequently used to describe wine aromas or flavors, but probably should be used more often for light crisp wild whites, such as Gruner Veltliner and some Sauvignon Blancs. The aromas and flavors range from grassy or green leafy, to lemony citrus/lemongrass, to granny smith apples, to sweet green table grapes. The aroma is a bit grassier than the flavor, and the flavor is fruitier (apple and grapes).

Gooseberries

Gooseberry is a common term used in describing the aroma and flavor of Sauvignon Blanc, but they are not all that common in supermarkets, and don't often show up in the everyday "food chain". They grow on deciduous shrubs, and there are different varieties producing a range of sizes and colors. The ones pictured above were purchased locally and were grown in Columbia.

The size of the berries is a bit smaller than they are pictured.  I would describe the flavor as a cross between white grapes and grapefruit, fairly tart/acidic, and bordering on "shrill". Inside, the flesh is the same color as the skin, and there are lots of very small edible seeds. And yes, the flavor is very reminiscient of many Sauvignon Blancs, especially those from cooler regions such as New Zealand.