Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Wine
Ingredients
Directions
Prepare
Combine raspberries and water in a container and let them sit for 2 days.
Strain the mixture to separate the liquid.
Dissolve sugar in the liquid, then transfer it to a barrel.
Age and bottle
After about 2 months, when the wine is clear, bottle it.
Add 1 tablespoon of brandy to each bottle.
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 + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the fruit flavour, aroma and colour that define the wine.
- Sugar
- Feeds the yeast during fermentation and sets the wine's sweetness and alcohol level.
- Brandy
- Added to each bottle to raise the alcohol content and help preserve the wine.
The step that matters
Waiting until the wine is clear before bottling. Bottling cloudy wine traps sediment and active yeast, which can keep fermenting in the bottle and cause cloudiness or pressure. Letting the wine settle in the barrel gives a clearer, more stable result.
“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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