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Drink

Raspberry Wine

A fermented beverage made from raspberries, water, sugar, and optionally brandy or wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Wine

Ingredients

Directions

Make the wine

  1. Combine raspberries and water in a container and bruise the raspberries.

  2. Let the mixture stand for two days.

  3. Strain off the liquid.

  4. For every gallon of liquid, add 3 pounds of sugar and stir until dissolved.

  5. Transfer the liquid to a barrel.

Clarify and bottle

  1. After about two months, when the wine is clear, bottle it.

  2. Add 1 tablespoon of brandy or ⅓ cup of wine to each bottle.

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. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Raspberries
Provide the fruit flavour and colour that the wine is built on.
Lump sugar
Feeds the fermentation and adds sweetness that balances the fruit's tartness.
Brandy or wine
Added to each bottle, it adds a small extra dose of alcohol and aroma to the finished wine.

The step that matters

Let the wine clear before bottling. Bottling before the fermentation has settled leaves yeast and fine particles suspended, which can make the wine cloudy and lets fermentation continue inside the bottle, risking pressure and bursting.

“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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