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Currant and Raspberry Wine

A fermented wine made from currant and raspberry juice with added water and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Red currant and raspberry match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 155 recipes. Both carry ethyl benzoate, which smells fruity, sweet. The science ↓

Currant and Raspberry Wine

Ingredients

Directions

Prepare

  1. Extract the juice as directed in the recipe for Currant Wine, Red.

  2. Add the water and sugar, stirring until dissolved.

Ferment and age

  1. Pour the mixture into a cask and seal it, leaving a vent peg at the top.

  2. Once fermentation ceases, tighten the vent peg and let it sit undisturbed in a warm place for 12 months.

  3. After 12 months, rack off into dry bottles, cork them tightly, and seal with melted wax.

  4. The wine will be ready to use in about 3 months.

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. Red currant + raspberrytop 1% of all pairs
    Smell alikestrong
    Cooked together155 recipes

    Shared aroma: ethyl benzoate (fruity, sweet).

  2. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red currant juice
Provides the main fruit flavour, acidity and body of the wine.
Raspberry juice
Adds fruity aroma and flavour that blends with the currant base.
Sugar
Feeds the yeast during fermentation, which produces the alcohol in the wine.

The step that matters

Sealing the cask with a vent peg. Fermentation releases carbon dioxide, so the vent must let gas escape while keeping air out. Sealing too tightly can build pressure, while leaving it open exposes the wine to air and spoilage microbes.

Swap the red currant

How well each one fits the dish's main ingredients (raspberry, sugar):

  1. Vanillafits better
  2. Peachfits better
  3. Red currantthe original
  4. Blueberryfits about as well

Fit is the average pairing score against raspberry, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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