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Raisin Wine

A fermented wine made from Malaga raisins soaked in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raisin Wine

Why it works: Raisin and spirit work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 30 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raisin Wine

Ingredients

Directions

Prepare the must

  1. Soak the raisins in 1 gallon of water, using a portion equal to 1/200 of the weight of the raisins.

  2. Once cooled to 60-70°F, remove the raisins with a sieve.

  3. Break, bruise, and press the raisins, then return them to the liquid.

Ferment and clarify

  1. Allow the mixture to ferment until the head falls.

  2. Transfer the wine to casks to complete fermentation.

  3. After fermentation, seal the casks and let the wine clarify for a year before drinking.

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.

Photo for illustrative purposes only · Contact us to use it

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. Raisin + spirittop 26% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Raisins
Supply the sugars that yeast ferments into alcohol, and flavour the wine.

The step that matters

Remove the raisins only after the liquid has cooled to 60-70°F. Very hot liquid can stress or kill the wine yeast, so the fermentation may stall or fail. Waiting for the cooler range lets the yeast start working reliably once the raisins are returned.

“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.

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