A very old European apple variety, widely grown in the 17th and 18th centuries and therefore worth trying simply for the historical interest.
Golden Reinette also looks attractive - but we don't think the flavor is anything special, although it is perfectly acceptable.
Like many old varieties Golden Reinette is resistant to the apple disease scab.
In Italy this apple is known as Renetta, derivating is name from the French word "Reine", that is "Queen", and its origin from the Loira Valley. Anyway, it is widely believed that every land has its own particular variety of this apple, still recognisable as a "renetta", but different enough in taste and other properties for the layman to tell, and for the expert to know from it comes from, as if were a wine, or a cheese. It is cultivated particularly in the regions of Val d'Aosta, Piedmont and Alto Adige (or Sud Tirol, as a large part of the inhabitants like to call it). We use it mostly cooked: baked with or without sugar and/or lemon, in the filling of tarts and strudels, or even fried in slices covered with fritter batter. It is believed healthier than most apples if eaten fresh, though isn't very tasty. It is harvested in September, and can be stored for months. In the process it refines its taste from sour to sweet. Being a Tolkien devotee, I like to believe that the apples offered in Minas Tirith to Pippin, "the last of the winter store, wrinkled but sound and sweet", were Reinettes.
It's a very complicated story. If you search for the Golden Reinette in fruitdescriptions, you'll find the name Wijker Pippeling(or Orleans Reinett), a good winter-apple with brownish red flush, nutty flavour. First described as Pomme Madame in "Pomologia"from J.H. Knoop, 1758) Not to be compared with Wyken Pippin, which is a completely other, greenyellow variety from GB. Is this Golden Reinette aka Wijker Pippeling the parent of the Laxton Superb, or is this Wyken Pippin? Kasseler Reinette is also called GoldenReinette in the Netherlands, but this is another sort. Who helps me out here? I think this is a very interesting sort!
Where can I get this variety of apple in the USA?
A little bit of help for non Niederlandse speakers:– G D is not same as Goudreinet AKA Belle de boskoop which is the best apple for apple puré or apple tart filling.
Fine apple for baking and cooking. In the Netherland still the most used for apple pie. Not used fresh.