The Sops of Wine apple is a distinguished heritage variety, recognized for its unique attributes. It holds a special place in the history of fruit cultivation, representing a lineage that predates many modern cultivars. Its significance extends beyond mere fruit production, offering a glimpse into traditional orchards and past horticultural practices.
Distinct Characteristics of Sops of Wine Apple
The Sops of Wine apple is medium-sized, often conical or angular. Its smooth, glossy skin displays a deep crimson or purplish-red flush over a greenish-yellow base, sometimes mottled or striped. A pale bloom may develop as it ripens.
The flesh is cream or yellowish, uniquely stained with pink or red flecks, giving it a distinctive “wine-stained” look. This fine, soft flesh offers an aromatic, subacid, and sometimes vinous flavor with a piquant taste. Its soft texture, though not ideal for fresh eating, makes it versatile for other uses.
Historical Roots and Naming
The Sops of Wine apple has a long history, believed to have originated in England. While some sources suggest its presence as early as the 1600s, it was widely recognized and introduced around 1832. This highlights its deep roots as an antique variety. The name “Sops of Wine” or “Sops-in-Wine” derives from the apple’s unique internal appearance.
When cut open, the reddish or pink staining in the flesh resembles drops of wine, hence the name. This characteristic coloration extends beyond the fruit; the tree’s flowers can be purplish, new foliage may have a reddish tinge, and even the inner bark can show red.
Cultivating Sops of Wine Apple Trees
Growing Sops of Wine apple trees requires attention to specific environmental factors. This variety thrives in USDA hardiness zones 4 to 9, indicating its adaptability to various climates and cold-hardiness. Trees are vigorous, growing upright or with a spreading habit. When grafted onto semi-dwarfing rootstock (e.g., MM111 or MM106), they can reach 12 to 15 feet, though they can be maintained at a smaller size with pruning.
Sops of Wine trees are self-sterile, requiring a different apple variety for cross-pollination. They belong to pollination group 3 and are effective pollinators for other apple varieties. While robust, Sops of Wine can be susceptible to apple scab, particularly in regions with high rainfall. Proper air circulation through pruning and good soil drainage can help mitigate this issue.
Harvesting and Culinary Versatility
Sops of Wine apples are ready for harvest in the early season, usually around August or early September. Ripeness is indicated by their characteristic deep red color and a slight bloom on the skin. Once harvested, these apples have a relatively short storage life, generally keeping for two to three weeks, though refrigeration can extend this to one to two months.
The culinary appeal of Sops of Wine apples lies in their versatility, particularly for processed applications. They are valued for cider making and juicing, where their unique red-stained flesh contributes to a distinctive pink hue. The apples also perform well in cooking, especially for crumbles, as their color holds up during baking. When sliced thinly, their striking appearance makes them a visually appealing addition to salads.