On 2019-08-08 4:38 p.m., graham wrote:
> On 2019-08-08 1:06 p.m., Dave Smith wrote:

>> I am confused. I thought you were talking about sweet cherries, but
>> then you compared them to sour cherries.
>>
> The sweet ones have bugger-all flavour, presumably having been bred for
> appearance. Sourness apart, there are more flavour notes in the sour
> varieties.

It's a shame that your cherries are so bland. The cherries we get
locally are pretty darned good.

> Wine buffs often write of cherry flavours (among others) in pinot noir
> wines but I find them only in the sour cherries.

Some wine buffs need shovels to describe what they are tasting. They
get a little carried away. If I could sense a cherry taste in a pinot
noir I might be hard pressed to differentiate a sweet or sour. Both
types of cherries are similar in that the grow at the end of the stem
and have a pit in the middle. Everything about the taste and texture is
different.

My number one favourite fruit pie is sour cherry. I am surprised when I
hear people say they don't like sour cherry pie. Perhaps they were
negatively affected by having had commercially made cherry jam filling.