Antoinette

Why You Should Be Excited

Antoinette is a fairly obscure French bittersweet apple that’s much respected in French cider and calvados circles.

The Story of Antoinette

When we say Antoinette is an obscure variety, we’re speaking from the perspective of North Americans, who generally know little of French cider apples.

While Dabinett (actually a French variety, but known due to its cultivation in England), Kingston Black and a few other English varieties are fairly well known among aficionados here, we’ve barely scratched the surface with the French varieties. Even stalwarts like Noel des Champs and Muscadet de Dieppe have virtually zero profile in North America.

So it isn’t surprising that Antoinette does not have much of a profile here. But perhaps it should, as this is a high-quality cider apple that grows on a reasonably productive tree.

Like most cider varieties, it is usually blended with other varieties, but Antoinette is reputed to make a very solid, complex cider on its own.

Antoinette Facts

Its origins

Uncertain, but likely found near Rouen, Normandy, France, 19th century or earlier.

Flavour, aroma, texture

A complex, bittersweet cider apple of high quality.

Appearance

A medium to large-sized apple that’s round and flattish, with skin colour of green covered with red stripes.

When they’re available

Very late season (in our orchard, mid-October).

Quality for fresh eating

Too bitter to eat fresh.

Quality for cooking

Limit this one to cider.

Quality for cider

Very good. We use it in our traditional cider varieties blend that’s the starting point for our Serious Cider.

Keeping ability

So-so (sweat for no more than 2-3 weeks).