Name: Wine Jelly
Ingredients: wine jelly; glacé cherries; hot-house grapes; tangerine sections (skin and seeds removed); crushed ice; whipped cream; wine (same as used for jelly)

Why it works: Wine and grape work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 819 recipes. Both carry 1-p-menthene-8-thiol, which smells grapefruit. The science ↓

Wine Jelly

Ingredients

Directions

Line a fluted jelly mold with a layer of wine jelly.
When slightly stiffened, decorate the bottom with halves of glacé cherries and split hot-house grapes.
Cover with a layer of jelly, and when nearly set, add a layer of tangerine sections and more grapes.
Continue layering fruit with jelly until the mold is full.
Place the mold in crushed ice.
Once turned out on a chilled platter, fill the center with stiffly whipped cream flavored with the same wine.

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.

Wine + grapetop 9% of all pairs

Smell alikemoderate

Cooked together819 recipes

Shared aroma: 1-p-menthene-8-thiol (grapefruit).
Grape + tangerinetop 15% of all pairs

Smell alikelow

Cooked together30 recipes

Shared aroma: ethyl 3-hydroxyhexanoate (fresh).
Wine + creamtop 19% of all pairs

Smell alikelow

Cooked together3,887 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Wine + tangerinetop 21% of all pairs

Smell alikelow

Cooked together19 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
Grape + creamtop 29% of all pairs

Smell alikelow

Cooked together1,284 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).