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Drink

Grape Wine

A fermented beverage made by crushing Concord grapes, boiling, adding sugar, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Grape Wine

Ingredients

Directions

Make the juice

  1. Crush the grapes in the water in a porcelain kettle.

  2. Stir well until the mixture reaches boiling point.

  3. Cook for 15 to 20 minutes, then strain through a cloth.

Sweeten and bottle

  1. Add the sugar and stir until dissolved, then strain again.

  2. Heat to boiling point again, then pour into pint jars and seal.

  3. Use only porcelain or aluminum for cooking and stir with an aluminum or wooden spoon.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 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

Concord grapes
Supply the juice, color and grape flavor that make up the wine.
White sugar
Sweetens the finished wine and adds body to its taste.

The step that matters

Use only porcelain or aluminum for cooking and stir with an aluminum or wooden spoon.. Grape juice is acidic, and acid can react with reactive metals such as copper or iron, giving off-flavors and discoloration. Porcelain, aluminum and wood are safer contact surfaces for acidic mixtures.

“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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