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 ↓
Raspberry Wine
Ingredients
Directions
Prepare the juice
Bruise and strain the raspberries through a flannel bag into a stone jar.
Add 1 pound of sugar to each quart of juice and stir well.
Cover the jar and let it stand for three days.
Blend and bottle
Pour off the clear liquid.
Mix 2 quarts of white wine with the quart of juice.
Bottle the mixture.
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
- Raspberries
- Provide the flavour and the juice that becomes the base of the wine.
- Sugar
- Sweetens the wine and feeds the fermentation that turns the juice alcoholic.
- White wine
- Adds liquid and body to the blend, diluting the raspberry juice.
The step that matters
Letting the juice stand for three days. Sugar must dissolve and the mixture must be covered while it stands, so that fermentation proceeds gently and the clear liquid can be separated from the sediment.
“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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