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Certified Pommelier > Apple Types and Classifications > Flashcards

Apple Types and Classifications Flashcards

1
Q

Black Twig

A

US, Sharp

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2
Q

Gold Rush

A

US, Sharp

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3
Q

Golden Russet

A

US, Sharp

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4
Q

Harrison

A

US, Sharp

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5
Q

Honeycrisp

A

US, Sharp

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6
Q

Newtown Pippen

A

US, Sharp

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7
Q

Macintosh

A

US, Sharp Used in Modern Cider

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8
Q

Northern Spy

A

US, Sharp

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9
Q

Roxbury Russet

A

US, Sharp, used in Heritage Cider

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10
Q

Tom Putt

A

UK, Sharp

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11
Q

Brown’s Apple

A

UK, Sharp

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12
Q

Ashmead’s Kernel

A

UK, Sharp

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13
Q

Gravenstein

A

Sharp, Possibly Netherlands or Italy

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14
Q

Granny Smith

A

Sharp, Australia, used in Modern Cider

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15
Q

Hewe’s Virginia Crab

A

Bittersharp, US

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16
Q

Kingston Black

A

UK, Bittersharp, used in Heritage Cider

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17
Q

Porter’s Perfection

A

UK, Bittersharp

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18
Q

Foxwhelp (NOT Geneva Foxwhelp)

A

UK, Bittersharp

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19
Q

Stoke Red

A

UK, Bittersharp

20
Q

Gala

A

Sweet, US, used in Modern Cider

21
Q

Red Delicious

A

Sweet, US

22
Q

Fuji

A

Sweet, US, used in Modern Cider

23
Q

Jonathan

A

Sweet, US

24
Q

Golden Delicious

A

Sweet, US, used in Modern Cider

25
Q

Jonagold

A

Sweet, US, used in Modern Cider

26
Q

Yarlington Mill

A

Bittersweet, UK

27
Q

Dabinett

A

Bittersweet, UK, used in Heritage Cider

28
Q

Bulmers Norman

A

Bittersweet, UK

29
Q

Niedzwetzkyana

A

Red Fleshed Apple. Kazakhstan, credited for being the direct genetic connection for every red fleshed apple.

30
Q

Geneva Crab

A

Red Fleshed Apple, developed in Ottawa, Canada in 1930 from Niedzwetzkyana seedling.

31
Q

Redfield

A

Red Fleshed Apple, Developed in NY 1938. Cross between Niedzwetzkyana and Wolf River apples. Known for high pectin levels.

32
Q

Hidden Rose

A

Red fleshed apple with green skin. Discovered in Oregon in the 1960’s.

33
Q

Barland

A

Tannic Pear, UK

34
Q

Butt

A

Tannic Pear, UK Bittersharp, med-hi tannin and acid

35
Q

Hendre Huffcap

A

Tannic Pear, UK, low tannin(?), low acidity

36
Q

Gin

A

Tannic Pear, UK has juniper flavor, Bittersharp with med acid and tannin, used in Heritage Perry

37
Q

Blakeney Red

A

Tannic Pear, UK, med acid and tannin,used in Heritage Perry

38
Q

Thorn

A

Tannic Pear, UK, Bittersharp, hi tannin, very hi acid, used in Heritage Perry

39
Q

Moorcroft

A

Tannic Pear, UK, used in Heritage Perry

40
Q

Bartlett

A

Culinary Pear, UK, sweet pear flavor and aroma

41
Q

Bosc

A

Culinary Pear, French or Belgian, Crisp and woodsy with honey sweetness

42
Q

Comice

A

Culinary Pear, France. Sweet buttery flesh

43
Q

D’anjou

A

Culinary Pear, Belgium sweet with a hint of citrus

44
Q

Seckel

A

Culinary Pear, US

45
Q

Wickson

A

US, Sharp, crab, used in Heritage Cider

46
Q

Winesap

A

US, Sharp

47
Q

Brandy

A

Tannic Pear, used in Heritage Perry

Certified Pommelier (6 decks)

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