Why it works: Wine and lemon are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 6,157 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Nonpaeeiij Moselle Cup
Ingredients
Directions
Prepare
Dissolve the saccharin tabloids in boiling water and let it cool.
Mix and serve
In a bowl, mix the Zeltinger wine, dry sparkling Moselle, iced soda-water, and lemon juice.
Serve as cold as possible.
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.
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Wine + lemontop 13% of all pairsSmell alikelowCooked together6,157 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Zeltinger wine
- Forms the base of the drink and supplies its main wine flavour.
- Dry sparkling moselle
- Adds bubbles and a light, crisp body to the spritz.
- Lemon juice
- Adds acidity that brightens the flavour and balances sweetness.
- Saccharin
- Provides sweetness without sugar, so the drink is sweetened by the dissolved tabloids.
The step that matters
Serve as cold as possible. Cold keeps the carbonation lively and slows the drink from going flat or warm. Chilling also softens the perception of sweetness and alcohol, so the spritz tastes crisper. Keep the wine and soda chilled before mixing so the drink stays cold.
“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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