Back in 1929, a gentleman nurseryman and epicure by the name of Edward Bunyard published a little book called “The Anatomy of Dessert”. It is an erudite exploration of what varieties of fruit have the best flavours and when, but there is much else there about fruit too. It’s very readable as a book and I can recommend it strongly to fruit lovers. In fact it is quite evocative of a byegone age anyway, and even if you are not (yet) a fruit fanatic, it’s well worth a recommendation from me. It is not a gardening book.
He released a second edition in 1933 with a few added notes on wines. Penguin reprinted this edition quite recently, so it shouldn’t be too hard to track a copy down.
That photo right up the top of this thread - of Orleans reinette, reminded me that Bunyard writes -
…for those who incline to the “dry” in food or drink, Orleans Reinette is an apple meet for their purpose, rich and mellow, and as a background for an old port it stands solitary and unapproachable.
You may not think that a fresh apple would consort well with a vintage port, but when ripened and matured (say in early December), this one does very well.
By the way, that photo seems to show an interesting mutation of the variety - the normal variety has a more brownish colouration rather than red (with about half the apple covered in russetting, which is what defines a reinette).