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Unfermented Communion Wine

A sweet, unfermented wine made from grapes, sugar, and a small amount of water.

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 ↓

Unfermented Communion Wine

Ingredients

Directions

Prepare the grapes

  1. Weigh the grapes and remove them from the stems.

  2. Place the grapes in a porcelain kettle and add a small amount of water.

  3. Cook until the seeds and pulp separate.

Press and sweeten

  1. Press and strain the mixture through a thick cloth.

  2. Return the juice to the kettle and add 3 pounds of sugar for every 10 pounds of grapes.

  3. Simmer the mixture, then bottle it hot and seal.

Serve

  1. When serving, dilute the wine with one-third water.

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
Provide the juice that forms the body and flavor of the wine.
Sugar
Adds sweetness and helps preserve the finished wine.

The step that matters

Simmer the mixture, then bottle it hot and seal. Heating the sweetened juice helps it stay stable in the bottle. Sealing it while hot keeps air and microbes out, which matters because the wine is meant to remain unfermented.

“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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