| Malus domestica 'Winesap' | |
|---|---|
 | |
| Cultivar | 'Winesap' |
Winesap is an old apple cultivar of unknown origin,[1] dating at least to American colonial times.[2][3] Its apples are sweet with a tangy finish. They are used for eating, cooking, and are especially prized for making cider.[4][5]
- ^ Beach, S.A.; Booth, N.O.; Taylor, O.M. (1905). "Winesap". The apples of New York. Vol. 1. Albany: J. B. Lyon. pp. 374–376.
- ^ Powell, Russell Steven (2014). Apples of New England: a user's guide. Woodstock VT: Countryman Press. p. 123.
- ^ Burford, Tom (2013). Apples of North America. Portland OR: Timber Press. p. 203. ISBN 978-1-60469-249-5.
- ^ [1] lassencider.com "The Winesap apple is an heirloom variety commonly said to have a vinous, or wine-like, flavor and has a long history of being used for cider."
- ^ [2] albermarleciderworks.com Winesap "Winesap was first described as a cider fruit by Dr. James Mease in Philadelphia in 1804, and in 1817, William Coxe illustrated and described it in A View of the Cultivation of Fruit Trees. It was known during the colonial period in Virginia, and Coxe wrote of it as popular for cider making in New Jersey.... A dependable bearer, it produces heavy crops annually and is suitable for cooking, dessert and cider making."