Cherry, a flavouring in wine?

Cherries: sweet and tart

There are many varieties of cherry, both sweet and sour. The cherry, as we know it today, is the result of various crosses between the wild Prunus avium, the bird cherry, which produces sweet berries, and the sour Prunus cerasius.

Some wild varieties can be eaten unprocessed, such as the guigne from the cherry tree, which also goes by many other names depending on the region: bigarreau, napoléon or cœur de pigeon.

Others, such as sour cherries or merises, require processing to make them acceptable to our palates. The former are preserved in alcohol, while the latter are distilled to produce kirsch.

There are also varieties from elsewhere, such as the malaheb cherry, or bois de Sainte Lucie, which produces very small berries with a bitter almond aroma, and whose tiny pits, when ground, are used as spices in certain bread and dessert recipes from the Maghreb and Lebanon.

In which wines is cherry aroma found?

Cherry aroma is inseparable from the Pinot Noir grape variety, in which it is often found. It appears in Burgundy wines such as Côte de Nuits, where it is similar to black cherry.

Cherry is also found in foreign Pinot Noirs, such as those produced in Oregon, USA. However, other grape varieties and wines can also express cherry aromas. In Beaujolais, for example, in the Brouilly or Morgon appellations, they take on the allure of crisp, juicy cherry.

It also shows up in young Bordeaux reds from the Medoc, Graves or Saint Emilion appellations. Incisive Morello cherry makes its appearance in young sweet wines made with a predominance of Grenache, such as the Maury or Banyuls appellations. This red fruit can also be part of the aromatic range of wines that are already well evolved, such as those from Cahors or Madiran.

Outside France, cherries can be found in great Ports, Italian wines such as Barolo, Barbera d'Asti and Chianti, as well as in Australian wines made from Cabernet Sauvignon and Argentine wines made from Malbec.

The recipe for cherries in brandy!

Ingredients for 6 people :

• 500g cherries
• 100g sugar
• White fruit brandy
• 1 cinnamon or vanilla stick
• 1 clove

Preparation:

• Wash the cherries, cut the stalks off halfway through, and fill the jars with clean water.
• Add sugar, cinnamon or vanilla, cloves and brandy.
• Cover the jars tightly and leave to macerate for at least 6 weeks, shaking the jars from time to time. This way, cherries in brandy can be kept for years.

We also invite you to discover all the secrets of vanilla!