Why it works: Cherry and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 2,598 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cherry Wine
Ingredients
Directions
Combine the strained cherry juice and water in a large container.
Add the sugar and stir until fully dissolved.
Let the mixture sit for a few days to ferment before bottling.
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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Cherry + sugartop 20% of all pairsSmell alikelowCooked together2,598 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cherry juice
- Supplies the cherry flavor and the fruit sugars that fermentation works on.
- Water
- Dilutes the juice and sugar to a drinkable strength and carries the flavor.
- Sugar
- Feeds the fermentation, which turns it into alcohol, and adds sweetness.
The step that matters
Stir the sugar until fully dissolved. Undissolved sugar settles to the bottom, so the sweetness and fermentation are uneven, and the yeast in the mixture can work unevenly in the sugar-rich layer.
“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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