Name: Vinegar From the Refuse of Raisin Wine
Ingredients: 10 gallons of raisin wine dregs; 5 gallons of nearly boiling water

Why it works: Raisin and wine are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 1,324 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Vinegar From the Refuse of Raisin Wine

Ingredients

10 gallons of raisin wine dregs
5 gallons of nearly boiling water

Directions

Make the mash

Pour 5 gallons of nearly boiling water over the dregs and stalks from 10 gallons of wine.
Cover the mixture and stir occasionally.
Squeeze the mixture once the taste is fully extracted from the fruit.

Age the vinegar

Strain the vinegar.
Transfer the strained vinegar into a cask.
Let it sit for 9 to 10 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.

Raisin + winetop 23% of all pairs

Smell alikelow

Cooked together1,324 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

Raisin wine dregs: Provide the fermented raisin material and flavour that becomes the vinegar.
Nearly boiling water: Extracts the remaining flavour and sugars from the dregs and stalks into the liquid.

“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.