Name: Cinchona Wine
Ingredients: 2 oz cinchona; 1 gallon sherry wine; or 1 gallon port wine; 2 oz fluid extract (if using non-excisable wine)

Why it works: Sherry and port wine match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 132 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Cinchona Wine

Ingredients

2 oz cinchona
1 gallon sherry wine
or 1 gallon port wine
2 oz fluid extract (if using non-excisable wine)

Directions

Mix cinchona and sherry wine in a large container.
Set aside for three weeks.
Filter the mixture.
If using non-excisable wine, add 2 oz of fluid extract for each pint of wine.
Rack the mixture for a month before filtering.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sherry + port winetop 1% of all pairs

Smell alikestrong

Cooked together132 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Wine + port winetop 10% of all pairs

Smell alikemoderate

Cooked together128 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Sherry + winetop 32% of all pairs

Smell alikemoderate

Cooked together0 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).