Why it works: Sugar and white wine are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 2,586 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Wine Jelly
Ingredients
Directions
Make the jelly
Dissolve the gelatine in boiling water.
Add the sugar and white wine to the mixture.
Stir the mixture vigorously.
Pour the mixture into a mold.
Unmold and serve
Once congealed, wrap the mold in a cloth dipped in warm water.
Turn out the jelly and serve with cream.
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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Sugar + white winetop 30% of all pairsSmell alikelowCooked together2,586 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
- Gelatine
- Sets the liquid into a firm, sliceable jelly as it cools.
- Sugar
- Adds sweetness and balances the acidity of the wine.
- White wine
- Provides the main flavour and liquid base of the jelly.
The step that matters
Stir the mixture vigorously. Gelatine must be fully dissolved and evenly distributed through the sugar and wine, or lumps and weak patches will form in the set jelly.
“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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