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
Mash the grapes and strain them through a cloth.
Place the skins in a tub and cover them with just enough water.
Strain the juice from the skins back into the first portion.
Add 3 pounds of sugar for every gallon of the mixture.
Ferment
Let it ferment in an open tub covered with a cloth for 3 to 7 days, skimming off any foam each morning.
Transfer the juice to a cask and leave it open for 24 hours.
Age and bottle
Bung the cask and seal it with clay to keep air out.
Let the wine remain in the cask until March, then draw it off and 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
- Grapes
- Provide the juice and natural sugars that ferment into wine.
- Sugar
- Feeds the yeast during fermentation and adds sweetness and alcohol.
“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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