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Drink

Grape Wine

A fermented grape beverage made by crushing grapes, adding sugar, and allowing natural fermentation.

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

Prepare the must

  1. Put the grapes into a stone jar.

  2. Pour boiling water over the grapes.

  3. Once cool, squeeze the grapes thoroughly by hand.

  4. Cover the jar with a cloth.

  5. Let it stand for 3 days.

  6. Squeeze out the juice.

  7. Add the crushed sugar.

  8. Let it remain in the jar for another week.

  9. Remove the scum.

Strain and bottle

  1. Strain the liquid.

  2. Bottle the wine, leaving a vent until fermentation is complete.

  3. Strain again.

  4. Seal the bottles tightly.

  5. Lay the bottles on their side in a cool place.

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

Grapes
Provide the juice and natural yeasts that drive fermentation into wine.
Crushed sugar
Feeds the yeast, producing alcohol and carbon dioxide during fermentation.

The step that matters

Bottle the wine, leaving a vent until fermentation is complete. Fermentation releases carbon dioxide gas. If the bottles are sealed too early, pressure can build up and the bottles may burst.

“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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