Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Grape Wine
Ingredients
Directions
Prepare the must
Bruise the grapes and mix with water.
Let the mixture stand for a week without stirring.
After a week, pour off the liquid carefully.
Ferment and age
Add 3 pounds of lump sugar to the liquid and transfer it to a vessel.
Once fermentation stops, seal the vessel tightly.
In six months, the wine will be ready to bottle.
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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Grape + sugartop 23% of all pairsSmell alikelowCooked together7,490 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
- Ripe grapes
- Provide the juice and natural sugars that ferment into alcohol.
- Lump sugar
- Feeds the yeast during fermentation, adding alcohol and body to the wine.
The step that matters
Pouring off the liquid after a week. Pour off the liquid carefully so the settled grape solids stay behind. Disturbing the sediment can add cloudiness and off-flavours to the finished wine.
“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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