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Gingee Wine

A spiced ginger wine made by macerating spices in alcohol, clarifying a sugar syrup, and coloring with cochineal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Cinnamon and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Gingee Wine

Ingredients

Directions

Infuse the spices

  1. Macerate the cinnamon bark, pimento, mace, capsicum, and ginger root in alcohol for 15 days.

  2. Strain or filter the mixture.

Make the syrup

  1. Dissolve the sugar, tartaric acid, and cream of tartar in warm water to make syrup.

  2. Clarify the syrup with the egg whites.

Blend and age

  1. Add soft water to the syrup to make 40 gallons.

  2. Color the mixture with cochineal and let it stand for 6 months before use.

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. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + capsicumtop 7% of all pairs
    Smell alikestrong
    Cooked together1,684 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Capsicum + gingertop 8% of all pairs
    Smell alikemoderate
    Cooked together3,890 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Cinnamon + macetop 10% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ginger root
Supplies the main spicy aroma and warmth that flavors the wine.
Cinnamon bark
Adds sweet, woody aroma carried into the wine by the alcohol.
White sugar
Provides sweetness and body, balancing the alcohol and acid.
Tartaric acid
Adds sharpness that balances sweetness and keeps the flavor bright.
Egg whites
Bind to suspended particles during clarifying so they can be removed, leaving the syrup clear.

The step that matters

Clarify the syrup with the egg whites. Egg white proteins coagulate and trap fine particles as the syrup is heated, and they must be removed by straining or filtering. Skipping or rushing this leaves the wine cloudy.

Swap the mace

How well each one fits the dish's main ingredients (cinnamon, capsicum, ginger, sugar, cream, egg):

  1. Nutmegfits better
  2. Cardamomfits better
  3. Clovefits better
  4. Macethe original

Fit is the average pairing score against cinnamon, capsicum, ginger, sugar, cream, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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