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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

Steep the fruit

  1. Combine raspberries and water in a container and let them sit for 2 days.

  2. Strain the mixture to separate the liquid.

Sweeten and clear

  1. Add 3 pounds of sugar to every gallon of the liquid and stir until dissolved.

  2. Transfer the liquid to a barrel and let it sit for about 2 months until it becomes clear.

Bottle

  1. Bottle the wine and 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 main fruit flavor and aroma that carry into the finished wine.
Sugar
Adds sweetness and body, balancing the tartness of the raspberry liquid.

The step that matters

Letting the wine sit until clear. Cloudy wine still holds suspended fruit particles and sediment. Resting it in the barrel lets these settle out, so bottling too early leaves a hazy wine that can keep changing in the bottle.

“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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