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Drink

Grape Wine

A fermented beverage made from crushed grapes, water, and 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 ↓

Grape Wine

Ingredients

Directions

Make the wine

  1. Crush the grapes well.

  2. Let the crushed grapes stand for one week without stirring.

  3. Draw off the liquid.

  4. Add 3 pounds of sugar for every gallon of wine.

  5. Transfer the mixture to a vessel but do not seal it until it stops hissing.

  6. Once fermentation has stopped, seal the vessel and let it stand for two months.

Bottle and store

  1. After two months, draw off the clear wine.

  2. Bottle, cork, and seal the wine.

  3. Store it in a dry cellar.

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 and natural sugars that ferment into wine.
Sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide.
Water
Adds liquid volume to the mixture alongside the grape juice.

The step that matters

Leave the vessel unsealed until hissing stops. Fermentation releases carbon dioxide, which can build pressure and burst a sealed container. Sealing only after bubbling ends lets gas escape safely while the wine finishes fermenting.

“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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