Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
To Make Raisin Wine
Ingredients
Directions
Prepare
Put the raisins into a large container and fill it with water.
Let them steep for two weeks, stirring daily.
Ferment and age
Pour off the liquid and press the raisins in a clean vessel until full.
Let it stand until it stops hissing, then transfer to another vessel.
Seal it and let it stand for three more months.
Bottle and serve
Bottle the wine and rack it into a decanter when using.
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.
Photo for illustrative purposes only · Contact us to use it
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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Raisin + sugartop 13% of all pairsSmell alikemoderateCooked together12,481 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
- Raisins
- Provide the sugars and flavor that ferment into the wine.
- Fine sugar
- Adds extra sweetness and fuel for the yeast during fermentation.
The step that matters
Letting it stand until it stops hissing. The hissing is gas from ongoing fermentation. Transferring too early can disturb the wine and carry sediment along, while waiting until the bubbling stops lets the yeast finish before the wine is sealed to age.
“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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