[also written on and intended for July 1, 2010]
Since I was thinking of starting a new currant wine, this morning I went into the basement in search of a bottle to try. I opened one from 2009, decanted it, and poured a glass to try a few sips.
It was a wine that I believe would prove agreeable enough for some home winemakers. It was not adequate for this household, though.
When I looked at the records, I discovered, somewhat to my surprise, that I had made it as a cooked wine, pouring boiling water over the hapless red currants. Martha noted, when I saw this in my records, that last summer we had no way of knowing, as of yet, the real difference between the cooked and raw wines.
As a cooked wine, I should note, red currant is actually superior to strawberry wine -- more delicate, less fruity.