Champagne Apple

Malus domestica 'Champagne'

This Champagne apple is an old variety that was discovered in New Mexico in the 1940s.  It is a greenish-yellow apple with some blush.  It has some russeting.  The flesh is almost white with a crisp and juicy flavor that is well balanced.  It is primarily used for cider and juice but can be eaten fresh and used in baking.  Mid-season pollinator.  It ripens in early October.

There are as many as 10 "Champagne" varieties mentioned in the apple literature that Grandpa has, so he cannot be sure of the specific one we have.  But we do know it is one saved by the Dixon Orchard in Wisconsin.