Our red currants usually ripen close to the 4th of July. Since that is our wedding anniversary, we have developed a tradition of enjoying a toast with Red Currant wine and then starting a new batch for the next year. It makes a beautiful ruby red wine with a delicate slightly tart flavor. If we can manage to let the wine age for two years, it mellows to a rich flavor. The one we enjoyed yesterday was wonderful. The currants pictured at the right won't be wine for a while but we just like the way they look.
Red currants are easy to grow and are lovely in the landscape. We especially enjoy the way they look when they are loaded with fruit. They are delicious but slightly tart with large seeds. I like to crush some, strain them and make a Ruby Currantade (like lemonade but a more subtle flavor).For anyone interested in wine-making, a great place to start is with Jack Keller. We enjoy his recipe for Red Currant wine.
