Wine + Raisin
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 wine and raisin 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
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.
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.
Add a third ingredient
- Cinnamon: the best fit for both, top 14% of pairs with wine, top 1% with raisin.
- Flour: top 28% of pairs with wine, top 1% with raisin.
- Saffron: top 13% of pairs with wine, top 7% with raisin.
- Fig: top 14% of pairs with wine, top 7% with raisin.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with wine and raisin
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: wine has 493 molecules raisin doesn't, and raisin has 84 that wine 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 493 only in wine and the 84 only in raisin.
Wine and raisin questions
Do wine and raisin 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 wine and raisin 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 wine and raisin?
Cinnamon is the best third ingredient: top 14% of pairs with wine and top 1% with raisin. Flour and saffron also fit both.
What can you make with wine and raisin?
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 raisin instead of wine?
Not really. Each has a lot the other lacks: wine has 493 molecules raisin doesn't, and raisin has 84 that wine 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: Wine vs Raisin. https://compkitchen.com/compare/wine-vs-raisin. Accessed 2026-11-06.
@misc{compkitchen_compare_compound_similarity_analysis_wine_vs_raisin_2026,
title = {Compound similarity analysis: Wine vs Raisin},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/wine-vs-raisin},
note = {Accessed: 2026-11-06}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.