Vineuse
PearVineuse
Origin / History
A seedling raised by Major Esperen, Mechlin, Belgium, and introduced about 1840 ("first introduced in 1840," Downing). Figured in Pomologie de la France (1859, No. 148, Pl. 148) and in Annales de Pomologie Belge (vol. 7, p. 89, 1859).
Tree
Vigorous and productive. Wood slender; young wood reddish olive brown.
Fruit
Size: Medium or above (Downing); medium (Hedrick).
Form: Obovate ovate, slightly obtuse pyriform (Downing); pyriform (Hedrick).
Stem: Short, fleshy (Hedrick); medium (Downing).
Cavity: Small.
Calyx: Large, open.
Basin: Broad, shallow.
Skin: Greenish, slightly bronzed in the sun, with a few patches and nettings of russet (Downing); pale yellowish-green, patched and netted with russet (Hedrick).
Dots: Many, small, brown and green.
Flesh and flavor: Yellowish-white, half-fine (Hedrick) or coarse (Downing); melting; juicy (Downing), very juicy (Hedrick); vinous and delicately perfumed (Hedrick); acid (Downing). Quality "good" (Downing and Hedrick).
Core and seeds: Not described in source.
Season
October.
Uses
Not described in source.
Subtypes / Variants
Not described in source.
Other
Not described in source.
Book Sources
Described in 2 period pomological works
View original book sources (2)
— A.J. Downing, The Fruits and Fruit Trees of America (1900)VINEUSE.
Vineuse d'Esperen.
A seedling of Major Esperen's, first introduced in 1840. Tree vigorous, with slender wood, productive. Young wood reddish olive brown.
Fruit medium or above, obovate ovate slightly obtuse pyriform. Skin greenish, slightly bronzed in the sun, a few patches and nettings of russet, and many small brown and green dots. Stalk medium. Cavity small. Calyx large, open. Basin broad, shallow. Flesh coarse, juicy, melting, acid. Good. October.
— U.P. Hedrick, The Pears of New York (1921)Vineuse.
i. Pom. France 4 : No. 148, Pl. 148. 1859. Vine-use Esperen. 2. Ann. Pom. Belge 7:89, fig. 1859.
Raised by Major Esperen, Mechlin, Bel., and introduced about 1840. Tree vigorous, productive. Fruit medium, pyriform, pale yellowish-green, patched and netted with russet, dotted with many small, brown and green dots; calyx large, open; stem short, fleshy; flesh yellowish-white, half-fine, melting, very juicy, vinous, delicately perfumed; good; Oct.