Raisin + Wine
A good pairing. Cooks put them together in 1,324 recipes, and they share 45 flavor molecules: the top 23% of all ingredient pairs.
Do raisin and wine go together?
Yes. 1,324 recipes in our collection combine them, and they share 45 flavor molecules. That places them in the top 23% of every ingredient pair we score.
Why they work
They overlap on 45 flavor molecules: 35% of raisin's 129. Among the shared key aromas are beta-damascenone (apple, rose) and decanoic acid (acides aroma). Most of what they share is background chemistry many foods carry, so the overlap does little for the smell.
What each one brings
raisin
The tartness. Sour notes make up 18% of its labelled aroma molecules, against 6% for wine. It carries 84 molecules wine doesn't have.
wine
The fruit. Fruity notes make up 31% of its labelled aroma molecules, against 7% for raisin. It carries 493 molecules raisin doesn't have.
Add a third ingredient
- Cinnamon: the best fit for both, top 1% of pairs with raisin, top 14% with wine.
- Flour: top 1% of pairs with raisin, top 28% with wine.
- Saffron: top 7% of pairs with raisin, top 13% with wine.
- Fig: top 7% of pairs with raisin, top 14% with wine.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with raisin and wine
Almost always desserts: 4 of the 4 recipes with a course label are desserts.
Can you swap one for the other?
Not really. Each has a lot the other lacks: raisin has 84 molecules wine doesn't, and wine has 493 that raisin doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 45 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 84 only in raisin and the 493 only in wine.
Raisin and wine questions
Do raisin and wine go together?
A good pairing. Cooks put them together in 1,324 recipes, and they share 45 flavor molecules: the top 23% of all ingredient pairs.
Why do raisin and wine taste good together?
They overlap on 45 flavor molecules: 35% of raisin's 129. Among the shared key aromas are beta-damascenone (apple, rose) and decanoic acid (acides aroma). Most of what they share is background chemistry many foods carry, so the overlap does little for the smell.
What goes with raisin and wine?
Cinnamon is the best third ingredient: top 1% of pairs with raisin and top 14% with wine. Flour and saffron also fit both.
What can you make with raisin and wine?
Almost always desserts: 4 of the 4 recipes with a course label are desserts. Common dishes include Bun Pudding, Frances Bissell's Low-Fat Christmas Pudding, Haroset Afghani-style, Moulded Pears.
Can I use wine instead of raisin?
Not really. Each has a lot the other lacks: raisin has 84 molecules wine doesn't, and wine has 493 that raisin doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Raisin vs Wine. https://compkitchen.com/compare/raisin-vs-wine. Accessed 2026-11-04.
@misc{compkitchen_compare_compound_similarity_analysis_raisin_vs_wine_2026,
title = {Compound similarity analysis: Raisin vs Wine},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/raisin-vs-wine},
note = {Accessed: 2026-11-04}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.