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Drink

Grape Wine

A fermented beverage made from grapes, water, and sugar.

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

  1. Crush the grapes in a stone jar and pour the water over them.

  2. Cover the jar with a cloth and let it sit for 3 days.

Ferment

  1. Squeeze out the juice and add the crushed sugar.

  2. Let the mixture sit for an additional week.

  3. Remove the foam, strain the liquid, and bottle it, leaving a vent until fermentation is complete.

Bottle and store

  1. Once fermentation is done, strain again and seal the bottles tightly.

  2. Store 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, sugars and flavor the wine is made from.
Crushed sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide, and adds sweetness.

The step that matters

Leaving a vent until fermentation is complete. Fermentation releases carbon dioxide gas. If bottles are sealed too early, the gas can build pressure and burst them. Keeping a vent lets the gas escape while the wine finishes fermenting.

“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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