This description sounds elegant, like a little black evening dress. In fact, among the wines that have aromas of black fruits are several that are described as icons or Super Premium reds.
What am I talking about when I say “black fruits”? You are right. There are not literally black fruits like coal. In reality, they are those fruits with an obscure purple peel. The aromas of black fruit that we can find in wines are: black currant, casis, mulberry, plum, blueberry, black cherry, blackberry jams, dried plums, figs and brown raisins.
If you do not remember well, I recommend you to smell and taste these fruits, because each one of them has a particular and unmistakable fragrance.
Always consider how the aroma of the fruit changes according to its level of maturity or process. It is very different fresh, dehydrated, caramelized or cooked fruit. When I perform aromatherapy workshops I always cover the eyes of the participants in order to refine their sense of smell and to be able to recognize the different fruits. It is a litmus test for a good taster.
In general, black fruit aromas are present in red varieties.
- Carignan: black cherry, plum
- Merlot: blackcurrant
- Malbec: blueberry, plum
- Syrah: blueberry, blackberry
- Cabernet Sauvignon: plum, black currant, cassis, mulberry
When in the olfactory stage of tasting, we recognize some aroma of black fruit, we can also expect a mouth with more texture and structure. Wines with black fruit aromas, in most cases, have a good aging potential.
I already mentioned the notes present in each strain, but I want to underline that sometimes the terroir transmits and intensifies these characteristics in the wines. A great example is Casillero del Diablo Leyenda, a great Cabernet Sauvignon from Maipo Alto, intense, deep, with an excellent balance between the freshness and intensity of its aromas of red and black fruits such as blackcurrant and cassis.
Cabernet Sauvignon arrived in Maipo Alto in the 19th century. One of the precursors of the valley was the founder of Viña Concha y Toro, Don Melchor. He brought some of the first vines of Bordeaux noble strains, which adapted remarkably to the conditions of the Maipo Canyon and throughout the valley.
It is the Andes and the Maipo River which mold this terroir, world-renowned for the fineness of its Cabernet Sauvignon. There, on the southern bank of the Maipo River, over the centuries, water drags the stones of the hills to produce this stony soil, poor in nutrients and with a gravel-subsoil. The roots of the vines must go down deep in search of water. They have to make a great effort to survive. That is why its fruits are so small, concentrated and elegant.
Black fruit wines are one of the natural alliances for red meat, from cattle to wild birds, including wild boar or deer. As you know, I always like to present recipes that are easy and fast but entertaining at the same time, such as Casillero del Diablo Legend with a beef steak in blue cheese sauce and baby potatoes, or Casillero del Diablo Shiraz with duck breast in sauce of blueberries. But, today, I want to tempt you with a dish for the fresh and juicy Casillero del Diablo Malbec. We’ll cook a pizza with figs!
Ingredients for 4 people
- 2 tablespoons of dry yeast
- 250 g of flour
- 150 ml of warm water
- 1 teaspoon salt
- 1 tablespoon more of olive oil for baking
- 1 onion cut into feathers
- 12 fresh figs cut in half
- 1 tablespoon of balsamic vinegar
- 100 gr of mozzarella cheese
- 100 gr of blue cheese
- 150 gr of serrano ham
- 1 cup of fresh arugula leaves
- With yeast, warm water and a little flour prepare in a bawl the dough.
- After a couple of minutes, the yeast begins to bubble. At that time, add the rest of the flour, olive oil and salt. And to knead! The pizza dough should be very soft, silky and not sticky. Leave to stand for about 15 minutes.
- Meanwhile, caramelize the onion feathers in a frying pan with a pinch of salt and a pinch of brown sugar.
- Grease with olive oil a baking dish (for example, a French cake shape). Spread the dough. Distribute the pieces of cheese and figs on top with a few drops of balsamic vinegar.
- Bake for about 12 minutes in a preheated oven at 200 ° C.
- Remove from the oven and decorate with pieces of ham and arugula leaves.