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Champagne Punch I

"Simple and light. Wine and champagne punch. I never have any leftover."

By allrecipes · From Open Recipes · 4 ingredients
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Why it works: Raspberry and champagne share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 21 recipes mention both. Both carry damascenone, which smells apple, rose. The science ↓

The recipe

26 (8 ounce) servings
Prep15 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Raspberry + champagnetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together21 recipes

    Shared aroma: damascenone (apple, rose).

  2. Champagne + red winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together7 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Raspberry + red winetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together34 recipes

    Shared aroma: damascenone (apple, rose).

  4. Raspberry + gingertop 10% of all pairs
    Aroma overlapstrong
    Mentioned together121 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Red wine + gingertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together128 recipes

    Shared aroma: isoamyl acetate (banana, pear).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the ginger

How well each one fits the dish's main ingredients (raspberry, champagne, red wine):

  1. Mintbetter flavor fit
  2. Thymebetter flavor fit
  3. Clovebetter flavor fit
  4. Gingerthe original

Fit is the average pairing score against raspberry, champagne, red wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).