Skip to main content
Drink

Kola Wine

A wine made by macerating bruised kola nuts in port or sherry for a week.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Nuts and sherry work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 50 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Kola Wine

Ingredients

Directions

  1. Macerate the bruised kola nuts in the port or sherry for one week.

  2. After a week, filter the mixture.

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.

  1. Nuts + sherrytop 26% of all pairs
    Smell alikelow
    Cooked together50 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Kola nuts
Provide the bitter, stimulant-flavoured character that gives the wine its distinctive taste.
Port or sherry
Acts as the solvent, drawing flavour and aroma out of the bruised kola nuts during maceration.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes