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Morelia Wine

A fermented wine made from morellas (morello cherries) with sugar, water, spirit, red tartar, and eggs for fining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Morelia Wine

Ingredients

Directions

Prepare the fruit

  1. Bruise the stones of the morellas well.

  2. Boil the morellas with sugar and water.

Ferment and finish

  1. Allow the mixture to ferment.

  2. Add the spirit and red tartar.

  3. Rack the wine and fine it using eggs.

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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + spirittop 25% of all pairs
    Smell alikemoderate
    Cooked together602 recipes

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

  3. Spirit + eggtop 39% of all pairs
    Smell alikelow
    Cooked together196 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Morellas
Provide the fruit flavour, colour and acidity that give the wine its character.
Sugar
Feeds the yeast during fermentation, which turns it into alcohol.
Spirit
Raises the alcohol content, which helps preserve the finished wine.
Red tartar
Adds acidity to the wine, sharpening its flavour and helping keep it stable.
Eggs
Act as a fining agent that gathers haze particles so the wine clears.

The step that matters

Allow the mixture to ferment. Yeast converts sugar into alcohol and carbon dioxide. If fermentation is cut short, sugar remains in the wine and it may keep working later, so it should finish before the wine is racked.

“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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