Why it works: Grape and raisin work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 218 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Another Way to Make Raisin Wine
Ingredients
Directions
Prepare
Pick out the stalks from the raisins and chop them very small.
Combine the chopped raisins, water, and crude tartar in a tub.
Ferment and strain
Allow the mixture to sit for two weeks.
After two weeks, squeeze the raisins to extract all the liquid.
Strain the liquid and transfer it into a cask.
Finish
Treat the liquid as you would wine made from ripe currants.
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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Grape + raisintop 22% of all pairsSmell alikemoderateCooked together218 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
- Smyrna raisins
- Supply the sugar and flavor that the fermenting liquid turns into wine.
- Malaga grapes
- Add extra sugar and fruit flavor to the base for fermentation.
- Crude tartar
- Adds acidity that helps balance the sweetness and supports a stable wine.
The step that matters
Squeezing the raisins after two weeks. Pressing must extract as much liquid as possible, since leftover juice stays trapped in the solids. Gentle pressing also avoids pushing bitter solids into the wine.
“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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