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Though it is nearly 20 years ago now, some of us are old enough to remember the Official Preppy Handbook. It told girls called Muffy how to adjust their pearls, push pennies into their penny loafers and pursue men in tartan trousers (which they called plaid pants).

The other day I came across the British equivalent, the Sloane Ranger Handbook (Sloane Square is a smart part of London, near Harrod’s grand emporium). From it, Caroline and Henry Sloane discover how to get green Wellington boots, where to study Cordon Bleu cookery, and which pack of hounds to hunt foxes with. For Americans, it offers a rare chance to consider whether our two great nations are divided by more than a common language.

They are. What the great Augustine would call the “loves” of Sloanes and Preppies are quite distinct. Consider attitudes to the land; in England rural is smart, in America it means hick. Or think of smell. Caroline and Henry think it sad that Americans do not smell of anything. All those showers kill smell dead; far better to wallow in a steamy bath. Caroline married Henry largely on account of his smell, a delicious amalgam of pipe smoke, Labradors, and old leather.

The English simmer (where I write) is ripe with aromas. I do not refer to the overpowering stench of prevarication emerging from a government that persuaded many Members of Parliament to vote for its war in Iraq by announcing we could all be blown up at 45 minutes notice by Saddam Hussein’s Weapons of Mass Destruction. The public has a strong sense that if Her Majesty’s ministers were so sure these large but elusive weapons existed, they ought at least to be able to say where they are. This is a smell that will not go away anytime soon.

Thank God there are pleasanter airs abroad. Freshness rises from the pale green grass of the aftermath, where the crows are pecking among the bales of new-mown hay. The sweet peas are flowering, as powerful as brandy, as honeyed as Sauternes. But perhaps the most characteristic smell comes from the black currants—not blackberries, the autumn fruit that looks like raspberries dipped in ink, but black currants, Ribes nigrum, like small cranberries, growing on thornless bushes with leaves like vines.

In the sunshine, they are as pungent as skunks but a whole pile pleasanter, slightly oily (reminiscent, in fact, of the oil boys used to drip onto their electric trains), sweet, sour, and fruity all at the same time. Wine made from the sauvignon blanc grape, especially Pouilly-Fumé from the Loire in western France, is often said to smell of black currants.

The black currant is the most widely grown fruit in Europe. John Tradescant the Elder brought it to England from Central Europe in the early 17th century, in time for it to be transported to the American colonies. It has never been widely grown in America.

Forestedge Winery in Laporte, Minnesota, however, is said to be adding black currant to its range of wines made from local soft fruit and berries. Look out for it.

In the meantime, try a summer aperitif called Kir. Quarter-fill a wine glass with crème de cassis, the liqueur made in Burgundy from black currants and far too sticky to drink on its own. Top it with dry white wine. In Burgundy, they use aligoti (the name of a grape), but you could try anything white, dry, and light. With champagne it becomes Kir Royale. Watch the pretty pink swirls, like marble in motion, then sip judiciously as the sun sinks, the loon calls, and the dog falls into the lake for the nth time (where n is a large whole number).

Kir is named after a priest from Burgundy, Canon Kir, a hero of the resistance and then for many years, in the Fourth Republic, mayor of Dijon. The good canon’s name may be seen on the bottles of the premixed version of Kir, but if you cannot find them, it is easy to mix your own. There are few fruitier ways of keeping down the bill for preprandial libation. Besides, it stretches a hand of friendship across the Atlantic, and that cannot be bad.