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
Prepare the liquid
Combine raspberries and water in a container and let them sit for 2 days.
Strain the mixture to separate the liquid.
For every gallon of liquid, add 3 pounds of sugar and stir until dissolved.
Age and bottle
Transfer the liquid to a barrel and let it sit for about 2 months until it clarifies.
Bottle the wine and add 1 tablespoon of brandy or ⅓ cup of wine to each bottle.
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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Sugar + brandytop 19% of all pairsSmell alikelowCooked 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 define the wine.
- Lump sugar
- Feeds the fermentation and adds sweetness that balances the tart fruit.
- Brandy or wine
- Added at bottling to fortify and preserve the finished wine.
The step that matters
Stirring the sugar until dissolved. Sugar that stays undissolved can settle and ferment unevenly, so the liquid should be fully stirred before the barrel stage.
“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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