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Grape -wine

A fermented grape wine made by mashing grapes, extracting juice, adding sugar, and fermenting in sunlit jugs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 juice

  1. Remove grapes from the stems and place them in a jar.

  2. Mash the grapes with a potato masher until the skins break.

  3. Cover the grapes with a plate to keep the pulp submerged in the juice.

  4. Let the mixture stand for four to five days.

  5. Pour the mixture into a jelly bag and press to extract all the juice.

Ferment

  1. For every gallon of juice, add 2 ½ pounds of granulated sugar.

  2. Transfer the mixture into jugs, leaving the cork out.

  3. Cover the mouth of the jugs with mosquito netting and place them in the sun to ferment.

  4. Each morning, replace the netting with a clean piece and add a little extra juice to fill the jug.

  5. Store the jugs in the cellar until spring.

Bottle

  1. Pour off, strain, and bottle the 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.

  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 skins that supply the wine's flavour, sugar source and yeasts for fermentation.
Granulated sugar
Feeds the yeast during fermentation, producing alcohol and carbon dioxide, and adds sweetness.

“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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