Name: Scuppernaug Wine
Ingredients: 1 gallon scuppemauy grapes; 1 pint boiling water; 3 pounds crushed sugar

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 ↓

Scuppernaug Wine

Ingredients

1 gallon scuppemauy grapes
1 pint boiling water
3 pounds crushed sugar

Directions

Prepare the juice

Wash and mash the scuppemauy grapes.
Add 1 pint of boiling water to every gallon of grapes.
Strain the mixture through a coarse cloth the next morning.
Dissolve 3 pounds of crushed sugar in the juice.

Ferment and bottle

Transfer the mixture to a demi-john and cover the top with a cloth.
Let it sit undisturbed for six weeks.
Bottle and cork the wine as soon as it is ready.

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.

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

Scuppemauy grapes: Provide the juice and natural sugars that ferment into the wine's alcohol and flavor.
Crushed sugar: Feeds the yeast during fermentation, producing alcohol and adding sweetness 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.