Why it works: Raisin and sage work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 26 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Sage Wine
Ingredients
Directions
Boil the spring water for 15 minutes.
When the water is blood-warm, add the shredded Malaga raisins and red sage.
Stir in the ale yeast.
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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Raisin + sagetop 22% of all pairsSmell alikemoderateCooked together26 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Malaga raisins
- Provide sugar for the yeast to ferment, producing alcohol and the wine's body and sweetness.
- Red sage
- Adds aromatic flavour and character to the wine as it steeps in the liquid.
- Ale yeast
- Ferments the sugars from the raisins into alcohol and carbon dioxide.
The step that matters
Adding the raisins and sage when the water is blood-warm. Water that is too hot can kill the yeast before fermentation starts, so the mixture should be cooled to about body temperature before the yeast is added.
“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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