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Drink

Raspberry Wine

A fermented raspberry wine made with sherry and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and sherry are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,141 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Raspberry Wine

Ingredients

Directions

Prepare the juice

  1. Bruise the raspberries with the back of a spoon.

  2. Strain them through a flannel bag.

  3. Add 1 pound of loaf sugar to 1 quart of juice and stir well.

Steep and clarify

  1. Cover and let it stand for 3 days, stirring well each day.

  2. Pour off the clear juice.

Blend and bottle

  1. Add 1 quart of juice to 2 quarts of sherry wine.

  2. Bottle it and use in 2 weeks.

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 + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

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

  3. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Raspberries
Supply the fruit flavour, aroma and colour of the wine.
Loaf sugar
Adds sweetness and balances the tartness of the fruit juice.
Sherry wine
Forms the alcoholic base and body of the finished wine.

The step that matters

Pour off the clear juice. Bruised fruit leaves pulp and sediment that make the liquid cloudy and can add harsh, muddy flavours. Pouring off only the clear juice keeps the finished wine bright and clean-tasting.

“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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