(See this post for an introduction to this series.)
If It Has Pips ‘n Seeds….
|Conference pears growing in England – destined to remain green and crunchy|
Things get interesting where these fruits interact with the other moving parts of sparkling winemaking. Again, I always find myself drawn to culinary imagery; is that ripe, red pear taking on a bit of spice from some oak, are those apples a bit ‘autumnal’ (i.e. not squeaky-clean, perhaps showing some oxidative tendencies), is that quince just part of a big, sticky, caramalised tatin…?
The hedgerow flavours form part of the flavour of some recognisable ‘bitters’ and can verge on green and medicinal (not always a nice character). When they are over-the top in a Rosé they make me think of a less-than-ideally-ripe red grapes (i.e. some English examples). When they are not too prominent or green they’re lovely flavours, though, making me think of all the autumnal jellies my dad used to make when all the ‘proper’ fruit and veg were finished. Even though they are berries, I also often think of Cranberries as having a ‘hedgerow’-type flavour.