When I am dead, I hope it is said;

I agree. I try to look for the most tart varieties since they seem to have more complex taste, but even Granny Smith (named for an old Australian grandma that discovered the variety was good for baking) has been bred to get sweeter in the last decade. So it's getting harder to find ones that aren't sweet. I tend to go for Macintosh, Pink Lady, or Braeburn at Harris Teeter. I got some very ugly looking but tasty apples from the Carrboro Farmer's market last week to prove that beauty doesn't equal good taste. We also got some up in the VA mountains and they didn't last very long in my hands. I learned where the phrase "rotten to the core" came from. I've heard that juicing apples produces very different juices depending on which variety you use. I haven't tried this yet, but we do have a Juiceman so maybe I'll have to try.