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Vljlokbkrry Wine

A fermented blackberry wine made with blackberries, sugar, isinglass, sweet wine, and blackberry juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wine and blackberry work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 83 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Vljlokbkrry Wine

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the juice

  1. Place ripe blackberries in a large vessel.

  2. Cover the blackberries with boiling water.

  3. Let the mixture cool.

  4. Bruise the berries with your hands until broken.

  5. Cover the mixture.

  6. Let the mixture sit for 3 to 4 days until berries rise to the top.

  7. Strain the clear liquid into another vessel.

Ferment and sweeten

  1. Add 1 pound of sugar for every 10 quarts of liquid.

  2. Stir the mixture well.

  3. Let the mixture stand for 1 week to 10 days to ferment.

  4. Strain the mixture through a jelly bag.

Clarify and bottle

  1. Soak 4 ounces of isinglass in 1 pint of sweet wine for 12 hours.

  2. Slowly boil the isinglass until dissolved.

  3. Mix the dissolved isinglass with 1 gallon of blackberry juice.

  4. Combine all mixtures.

  5. Let the combined mixture sit for a few days.

  6. Bottle the wine.

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. Wine + blackberrytop 12% of all pairs
    Smell alikemoderate
    Cooked together83 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Sugar + blackberrytop 21% of all pairs
    Smell alikelow
    Cooked together1,033 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Ripe blackberries
Provide the main fruit flavour, colour and the juice that becomes the wine.
Sugar
Feeds the yeast during fermentation and sets the wine's sweetness and alcohol level.
Isinglass
A fining agent that gathers suspended particles so the wine clears when it settles.
Sweet wine
Carries the isinglass into the juice and adds extra sweetness and body.

The step that matters

Dissolving the isinglass. Isinglass must be soaked and then gently boiled until fully dissolved. Undissolved clumps will not spread through the wine, so fining will be uneven and the wine may stay cloudy.

Swap the blackberry

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Blackberrythe original

Fit is the average pairing score against sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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