TN: Honeycrisp apple

[Houndsong]

I'm eating this apple and all of a sudden I'm tasting a nice rich Burg or perhaps a classy Cali chard. Not minerally, but some buttery/butterscotch tones and some barrel toast. Good acidity and sweetness. I'd had a nice cup of Sumatran dark roast coffee (cream and sugar) some time before and there was that aftertaste mingling with the fruit that I think evoked the wine. 93 points. Eat now through this fall.

We always talk about wine tasting like different things. Anyone every had something different that reminded them of wine? A first for me.

[JonB]

What vintage? Did you get this through the gray market? Any TCA?

I read a recent apple tasting note where the reviewer said it reeked of TCA taint.

[Houndsong]

2010. And I think it's Washington State AVA.

[stefan]

Lucie gives me a hard time when I swirl and sniff her applesauce and comment on its bouquet.

[Winona Chief]

I love Honeycrisp apples though I think the best examples are from Minnesota - they were developed by the University of Minnesota for the soil and climate there. If you can't get them from Minnesota, I suggest those grown in Pennsylvania - Washington and California are a step down. I believe Honeycrisp are also now being grown in New Zealand and Nova Scotia.

Chris Bublitz