WineLovers Discussion Group

Northern New Mexico is also known for apples. About an hour north of Albuquerque is the interesting Dixon's apple orchard, known for their Champagne and Sparkling Burgundy apples. The Champagne apples sell out instantly, so I've never tasted them, but they're supposed to be really yummy. I did score a few Sparkling Burgundy apples today from a friend who visited the orchard a couple of days ago. Crisp and sweet. http://www.dixonapples.com

So what's your fave?

Larry Greenly wrote:So what's your fave?

Here in SW Michigan one of the favorite varieties is Honey Crisp. The lady who gives out samples at the orchard we go to, Crane's, tells everyone they're picking gold. They limit u-pick to Saturday's and they carry a premium price, I think .75/lb vs. .55 for their others. But they're well worth it. Honey Crisp are a large, reddish green apple that get a golden side where the sun hits them. They're solid and sweet but not super apple-ly, they have maybe a hint of apricot to them. They're an eating apple, not something you'd want to "waste" on a pie or other baking. We've gone through probably 20# in the last 3 weeks. We went picking last Sunday and they're all gone,,, we picked Empires, made a really good pie!

My favorite is Cortland. There is a cider mill up the road from me with absolutely wonderful cider. I believe they blend Empires and Macs. In addition, they sell fresh pressed Concord grape juice. (Attn: PaulB)

Howie Hart wrote:In addition, they sell fresh pressed Concord grape juice. (Attn: PaulB)

I sure wish this year's Concords were nice, because I would have bought them already. But so many that were being sold were just completely unacceptable: half-unripe, about 1/5 covered with white mold, etc. Nasty, nasty.

Of course, sloppy handling can explain much of it - but so can the miserably rainy and cold September we've been having. I can't believe it, but I may actually make my homemade wine this year from Californian Moscato ...

There's Ida Red and there's everything else.

My local fave is Macoun. Smallish, flavorful, crisp, and most excellent tart acidity. I like Cortland too but when the Macoun are ready, I'll head for the trees for picking.

Our Spartan apples this year have red flesh in places -- looks very attractive, but I don't recall seeing so much colour in previous years

For cooking, we like Early Cortland. It is quite different from regular or mainseason Cortlands. The Early is green & red with stripes and is pear shaped, while the regular is round and red. Sometimes you see them in the same bin or basket at the farmer's market. Hopefully we will be putting in a tree next spring.

Ribston! Tart, stylish and complex, but not to be eaten on this side of New Year(!) Properly stored they become unbeatable. According to apple lore, Ribston is tha parent of both Cox's Orange (which it quite closely relembles) and Cox's Pomona (which is very different).

BTW, if you check one of my postings to the Netscape Wine Lover's Community, and look at my avatar(?), you will see a picture of a Ribston apple.

Cheers, Anders