Sops of Wine

Why you should be excited

Sops of Wine is a respected old English apple with white flesh that’s often stained with flecks of dark red.

The story of Sops of Wine

Probably the most interesting lesson I have learned growing, processing and selling apples and apple products is how people taste with their eyes.

It doesn’t matter how tasty an apple is;  if it’s big and red, people expect it to taste good. Likewise, an apple fritter is more likely to be recognized as tasty if it’s covered with thick, white glaze. And if you show someone a red-coloured cider, they will expect it to be sweet. No matter how dry you tell them it is.

Our eyes are the boss of us until it gets into our mouth.

Which is a long way of saying that Sops of Wine attracts attention because it has red flecks in its otherwise white flesh. It catches eyes and people want to taste it. Luckily, although quite soft-fleshed, it is a tasty apple.

Sops of Wine Facts

Its origins

Discovered in ancient England. First recorded in 1688.

Flavour, aroma, texture

The fine, soft flesh has a pleasant subacid flavour.

Appearance

A roundish apple with dark red, almost purple skin.

When they’re available

Early season (usually in August).

Quality for fresh eating

Good, although the softness of the flesh will turn some off.

Quality for cooking

Good.

Quality for cider

Good.

Keeping ability

So-so (a month or two at the most, if kept refrigerated).