Why it works: Tarragon and sherry work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 158 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Tarragon Wine
12-14 servingsIngredients
Directions
Infuse
Half fill a bottle with fresh tarragon leaves.
Fill the bottle with sherry or any good white wine.
Cork the bottle closely and lay it on its side.
Keep it for six months.
Use
Add 1 tablespoon to soup to flavor for 12-14 servings.
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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Tarragon + sherrytop 18% of all pairsSmell alikemoderateCooked together158 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tarragon leaves
- Supply the aroma and anise-like flavor that the wine slowly draws out.
- Sherry or white wine
- Acts as the solvent, pulling tarragon's aromatic compounds out of the leaves over time.
The step that matters
Keep it for six months.. The flavor builds slowly as aromatic compounds dissolve into the alcohol. Using the wine early gives a weak, grassy taste, so the full resting time matters.
“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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