Blackcurrant tastes sour and sweet, and the ripe fruit is a small black berry, which is rich in vitamin C and anthocyanins and can be eaten. It can also be processed into fruit juice, jam and other foods. Blackcurrant, also known as blackcurrant, is known to almost everyone in France, especially Dixiong in central France, which is not only the capital of mustard, but also the capital of blackcurrant syrup.

The black currant liqueur in Dijon, central France, is well known. Even though the quality of these blackcurrant liqueurs is different, the aroma is not far from each other, which is an excellent tool to understand the aroma of blackcurrant fruits. Especially the black Pi Nuo wine grown in limestone garden, the aroma of blackcurrant adds noble temperament to the wine, which is not very obvious but very stable. The aroma of blackcurrant in wine without oxidation is stable and lasting. The classic aroma of blackcurrant is a gift from calcareous soil to black Pi Nuo. It is impossible to brew the aroma of blackcurrant on the soil with too thick clay.