SOPS IN WINE
Note that in many gardens, this variety does not develop a pink colouration. In mine, for example, all I see is a dirty pink. Cool evenings or a period of cool storage for a week or two are necessary for the red pigment (anthocyanin) to be synthesized. Apples from my tree are shown in the third picture.
I think what you and others are missing is that there is no one Sops in Wine.
The National Register Makes that very clear, listing two versions but also noting "many red-fleshed apples of this name".
Version 1 orginates in England description 1831.
Size medium, shape intermediate to flat, rectangular to trucate-conic, convex, slightly ribbed on body and at eye, skin yellow to orange-red. flushed dark crimson, flesh tender, white, much stained red, flavour sweet, season late.
This seems to match your example and matches Hogg's description.
Version 2 maybe England, maybe US, recorded 1832
Size medium to large, shape intermediate, rectangular to truncate-conic, convex,slightly ribbed, asymetric, skin greenish yellow, almost entirly flushed purplish red, mottled, splashed and stripped dark carmine, bloom, russet at base, slightly rough, flesh soft, fine, yellowish, often stained pink, aromatic, subacid, season early to mid.
This seems to match the one most often offered, e.g.
I believe both are correct, ie sops in wine, but you may have the one infrequently seen, and possibily not in the national fruit collection.
It would be interesting to grow both and see how they compare. The season seems to be a key divider and version 1 has far more red, it seems.
It would also be good to compare both with Pendragon, as this is said to be a Cornwall version of Sops in Wine.
UPDATE....here's Pendragon, photographed in 2011..... comparing it to my supposed redfleshed Sops-in-Wine. .....Pendragon has little scent, is darker in flesh colour, and has a more 'basic' flavour; quite good, but no hint of berries. It also has a more pointed shape. Redfleshed Sops-in-Wine is more aromatic and highly scented.
A more reliably redfleshed Sops-in-Wine has been passed to me by M.W. and is strikingly different to the one at the top of the page in size, taste and colour. It has the typical 'chequerboard' of red and white colouring inside which one sees in many wild redfleshed seedlings. The apple is much smaller; its flavour is very mild and the texture fairly soft; slightly tart but with a hint of strawberries. There is a slight floral aroma and just a hint of a bitter aftertaste. This is similar to the 'Dubbelman' apple mentioned elsewhere on the site. The leaves and scion wood are red, as is the blossom.
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