Beurré Gris d'Hiver Nouveau

Origin/History

Of French origin. Elliott describes it as "Foreign" and notes it is very similar to the Brown Beurré, differing chiefly in its time of ripening. Thomas identifies it as French and illustrates it as Fig. 677 in his work, published under the heading "Gris d'Hiver" with the full name Beurré Gris d'Hiver Nouveau given parenthetically.

Tree

Downing describes the tree as moderately vigorous and productive, with young wood that is dark yellowish-reddish brown. Elliott, by contrast, characterizes it as a poor, irregular grower, with dark reddish brown wood — a notable conflict with Downing's assessment of vigor. Thomas notes that the shoots are purplish-red and the leaves are curled.

Fruit

Size and Form

All three sources agree the fruit is medium in size. The form is described variously: Downing gives it as roundish obtuse pyriform; Elliott as obovate, obtuse, and oblique; Thomas as obovate or short Doyenné-form, obtuse. Elliott additionally characterizes the surface as rough.

Stem

Downing: very stout, rather short, inclined. Elliott: short, stout, obliquely inserted. Thomas: thick, short. The sources agree on stoutness and brevity; Downing and Elliott both note its oblique insertion.

Cavity

Downing notes that the stalk is sometimes inserted in a large cavity, at other times with a lip — indicating variability in this feature. Thomas describes the cavity as moderate.

Calyx

Downing: very small and open; segments small, slightly recurved. Elliott: small, open.

Basin

Downing: shallow and uneven. Thomas: small.

Skin

The skin descriptions diverge across sources. Downing describes it as golden russet, with a fine sunny cheek, and sprinkled with dots. Elliott describes it as rough, dull yellow, cinnamon russet, reddish and bronzed in the sun, and dotted with dark specks. Thomas describes it as greenish and considerably russeted. The variation likely reflects differences in maturity stage, sun exposure, and growing conditions observed by each author.

Flesh and Flavor

Downing: somewhat granular, juicy, buttery, and melting; flavor rich and sugary, with a very peculiar aroma; rated Very Good. Elliott: flesh yellowish white, melting, juicy, and vinous. Thomas: flesh greenish, buttery, melting, and very juicy; rich, slightly sub-acid; Thomas likens the flavor to that of Beurré d'Aremberg, but rather richer and less acid.

Core and Seeds

Elliott notes that the core is large. Not described in the other sources.

Season

Downing: November to February. Elliott: December to February. Thomas: early winter.

Uses

Not described in sources.

Other

Elliott draws an explicit comparison to the Brown Beurré, noting that Beurré Gris d'Hiver Nouveau is very similar to it except in its time of ripening. Thomas similarly situates the flavor relative to Beurré d'Aremberg, finding Beurré Gris d'Hiver Nouveau richer and less acid than that variety.