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 juice
Bruise the raspberries and let them stand in water for two days.
Strain off the liquid.
Dissolve the sugar in the liquid, then transfer it to a barrel.
Age and bottle
After about two months, when the wine is clear, bottle it.
Add a spoonful of brandy or a glass of wine 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 and aroma that the wine carries.
- Lump sugar
- Feeds the fermentation and gives the finished wine its sweetness and body.
The step that matters
Bottling only when the wine is clear. Wine that is still cloudy has yeast and fine particles in suspension. Bottling too early can leave active fermentation going in the sealed bottle, which may build pressure, and the haze stays in the drink. Waiting for it to clear lets the sediment settle out first.
“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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