Why it works: White wine and sugar are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 2,586 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Wine
Ingredients
Directions
Infuse and strain
Pour 1 quart of white wine over 1 pound of fresh raspberries.
The next day, strain the liquid without squeezing the fruit.
Repeat the straining process the following day, using a canvas wet with vinegar to prevent waste.
Sweeten and heat
Combine the strained juice with 1 pound of sugar for every pint of juice in a stone jar, and stir until the sugar melts.
Place the jar in a saucepan of water or on a hot hearth and let it simmer, skimming as needed.
Bottle
Once cooled, bottle the raspberry 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.
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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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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
- White wine
- Forms the liquid base that draws flavor out of the raspberries.
- Raspberries
- Supply the main fruit flavor, aroma and color.
- Sugar
- Adds sweetness and balances the wine's acidity.
The step that matters
Simmer and skim. Foam and scum rise to the surface while the juice heats. Skimming them off keeps the finished wine clear and free of off flavors.
“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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