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Black Currant Wine

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Black currant and sugar work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 393 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Black Currant Wine

Ingredients

Directions

  1. Pick the black currants and bring them to a boil in enough water to prevent burning.

  2. Strain the mixture and transfer it to a cask.

  3. If desired, add sulphate of potash or oxymuriate of potash to the cask.

  4. Stir the cask every other day for ten days, topping it up daily as the liquid reduces.

  5. Allow fermentation to continue for three to six weeks until it subsides.

  6. Rack the wine into another cask and let it fine in March.

  7. Bottle the wine or leave it in the cask.

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. Black currant + sugartop 22% of all pairs
    Smell alikelow
    Cooked together393 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

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