Monday, October 21, 2013

Orleans Reinette

Though I've already reviewed Orleans Reinette apples, last week I found some unrusseted samples so different from any I'd seen before that I just had to try them again.

This is a very oblate, medium-sized apple with a dull red blush over green-yellow. There's only a little russet flared across the top, and many light tan lenticels. Really not like my previous ORs at all.

Unbroken this apple is firm and promisingly fragrant. Its calyx is quite open.

Lovely crisp flesh, light yellow and slightly more fine than coarse-grained, has sweet floral flavors and a little spice. There is something a little toasted at the end of the chew, briefly. A delightful balance.

2009 Orleans
From time to time I revisit varieties here on this blog. Apple tasting can be hit or miss, especially for varieties that are sensitive to any number of conditions.

However, no matter how many times I write about an apple, each variety only gets one "official" review. So this report is a supplement to the one I wrote when I had my first Orleans Reinettes back in 2009.

2 comments:

  1. From Edward Bunyard's description in Anatomy of Dessert (1929), I would think the first Orleans you tasted was closer match. Interesting that you conjured up Vermeer in the 2009 review, since Bunyard used Rembrandt in his description. "It has that mellow sedateness which belongs to Flanders. It's brown-red flesh and glowing gold do very easily suggest that if Rembrandt had painted a fruit piece he would have chosen this apple. In the rich golden flesh there [are flavours] which combine, in my opinion, make the best apple grown in Western Europe.... For those who incline to the "dry" in food or drink Orleans Reinette [in December] is an apple to meet for the purpose, rich and mellow, as a background for an old port it stands solitary and unapproachable." I've never had the pleasure.

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    Replies
    1. John, what a marvelous quote. Had I been familiar I'd have used it.

      Next year I must try to save one or two out through December and see what there is to see.

      Thanks for thinking of Bunyard!

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