Why Do NZ SB's Taste That Way?

[wondersofwine]

It's not really a copout. I once was asked by someone who had never eaten artichoke "What do they taste like?" My first inclination was to say "a little like hearts of palm" but it was pretty obvious to me that she had probably never tasted hearts of palm either since artichoke is much more common in restaurants, etc.
I recently picked up some red currant jam for tasting comparisons. I'm somewhat familiar with black currant and cassis flavors but not familiar with red currant. Also have a jar of gooseberry jam. I'm holding it until I acquire a New Zealand Sauvignon Blanc to see if I really find gooseberry flavor in the wine. (It would be better to compare probably with fresh red currants or gooseberries than the jams, but you work with what you find).