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Drink

Raspberry Wine

A fermented beverage made from raspberries, water, sugar, and optionally brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 the must

  1. Combine raspberries and water in a container and bruise the raspberries.

  2. Let the mixture stand for two days.

  3. Strain the liquid into a clean container.

  4. Add 3 pounds of sugar for every gallon of liquid and stir until dissolved.

Age and bottle

  1. Transfer the liquid to a barrel and let it sit for about two months until clear.

  2. Bottle the wine and add 1 tablespoon of brandy or wine to each bottle.

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. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked 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 main flavor and aroma of the wine.
Lump sugar
Feeds the fermentation and provides sweetness and body in the finished wine.
Brandy or wine
Added at bottling to strengthen and help preserve the finished wine.

The step that matters

Letting the liquid sit until clear. Rushing this stage leaves cloudy wine with yeast and fruit particles still suspended. Allowing the liquid to settle lets sediment fall out, so the wine clears before bottling.

“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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