Winesap is an old-fashioned late-ripening apple that is fantastic for cooking and for cider. It is small to medium sized with a strong tart flavor. They have a thick skin and creamy-white flesh, and when fully ripe they are dark, purple-red, the color of red wine.
History: The origin of Winesaps is unclear. By some accounts they come from New Jersey. They are specifically described in an 1817 book by William Coxe. Winesaps were widely grown until the 1950s because they ripened late and stored extremely well. They are among the varieties that improve in flavor months after harvesting. Their popularity declined with the development of controlled atmosphere storage; however, they remain widely used for cider-making.*
Taste Profile: Winesaps are among the most tart apples, with a relatively dense texture. They do have some sweetness.
Suggested Uses: Winesap is the apple of choice for cider, applesauce and apple pies, and will add flavor to any apple recipe. They produce a full-bodied cider. They are good sliced with strong flavored cheese and in salads.
*Material drawn from Wikipedia and Roger Yepsen, Apples. New York, W. W. Norton, 1994. p. 232.