The lack of exposure to blackcurrants in the US does raise a question of wine - specifically Cabernet Sauvignon. One of the defining qualities is blackcurrant n

The lack of exposure to blackcurrants in the US does raise a question of wine - specifically Cabernet Sauvignon. One of the defining qualities is blackcurrant notes which are a good help when trying to detect which grape you're drinking. Being exposed to it as a child makes it easy to detect it, but for the 99.9%+ of Americans who've never been exposed to it what do they experience? Another berry? A wine flavour they can't quite describe? Do they miss out on it altogether?