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Drink

Unfermented Wine

A beverage made by mashing grapes, boiling, straining, sweetening, and bottling without fermentation.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Unfermented Wine

Ingredients

Directions

Prepare the juice

  1. Mash the grapes.

  2. Boil the mashed grapes if desired to extract more color from the skins.

  3. Strain the juice.

  4. Sweeten the juice to taste.

Bottle and heat

  1. Fill the bottles with the juice.

  2. Place the bottles in a large kettle filled with water up to their necks.

  3. Boil the water for 10 minutes.

  4. Refill the bottles, cork them, and seal while hot.

Serve

  1. Serve over ice and water for a refreshing drink.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 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

Grapes
Provide the juice and, with their skins, the color and flavor of the drink.
Sugar
Adds sweetness to balance the tartness of the grape juice.

The step that matters

Boil the water for 10 minutes. The bottles must be heated long enough in the water bath to kill yeast and microbes that could cause fermentation. Keeping the bottles submerged to the neck and sealing them while hot helps keep the drink unfermented.

“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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