Why it works: Raisin and brandy are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 2,768 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raisin Wine
Ingredients
Directions
Prepare
Cut the raisins slightly and place them in a cask.
Add the water and brandy to the cask.
Ferment and age
Stir the mixture well once every day for a week.
Seal the cask tightly and let it stand for at least six months.
After six months, bottle the wine.
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.
Photo for illustrative purposes only · Contact us to use it
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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Raisin + brandytop 13% of all pairsSmell alikemoderateCooked together2,768 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
- Malaga raisins
- Provide the sugar and fruit flavour that the wine ferments from.
- Water
- Dilutes the raisin sugars to a drinkable level and carries the fermentation.
- Brandy
- Raises the alcohol content, which helps preserve the wine during long aging.
The step that matters
Seal the cask tightly. A tight seal keeps air out so the wine does not oxidise or spoil during the long months of aging, while still allowing the fermentation to finish.
“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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