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Grape Wine

A fermented grape beverage sweetened with white sugar.

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

  1. Place grapes in a tub and squeeze to extract all the juice.

  2. Cover the stems and skins with enough water.

  3. Beat the mixture well and strain it with the juice.

Ferment

  1. Add 3 pounds of white sugar for each gallon of juice and mix well.

  2. Strain the mixture again.

  3. Let it ferment in an open tub for several days.

  4. Transfer to a full cask, skimming it well first.

Cask and bottle

  1. Cork tightly and seal the bung with clay or cement.

  2. In February, draw it off and bottle.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked 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

Grapes
Supply the juice that ferments into wine and carry the flavour from their skins.
White sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide.

The step that matters

Add 3 pounds of white sugar for each gallon of juice and mix well. Sugar is the fuel for fermentation. Mixing it fully into the juice ensures even fermentation and a consistent final wine rather than pockets of unfermented sugar.

“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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