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Drink

Unfermented Wine

A sweet grape juice made by cooking grapes, removing seeds, and adding sugar.

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 Wine

Ingredients

Directions

Prepare the grapes

  1. Remove grapes from stems and weigh them.

  2. Place grapes in a porcelain kettle with a small amount of water to prevent burning.

  3. Cook until the stones and pulp separate.

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

Sweeten and bottle

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

  2. Heat the mixture until it simmers.

  3. Bottle the wine while hot and seal.

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 becomes the wine's body and flavor.
Sugar
Adds sweetness and body, and balances the tartness of the grape juice.

The step that matters

Cook the grapes until the stones and pulp separate. Cooking softens the fruit so the pulp releases its juice and the stones separate cleanly, making pressing and straining effective. Adding a little water helps prevent the grapes from scorching on the bottom of the kettle.

“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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