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Hose Wine

A fermented rose-water wine sweetened with sugar and flavored with rose leaves and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rose and sugar are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 3,584 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Hose Wine

Ingredients

Directions

Infuse

  1. In a glazed earthen vessel, combine 3 gallons of cold-drawn rose-water with a sufficient quantity of rose leaves.

  2. Cover the vessel and place it in a kettle of hot water for 1 hour to extract the rose flavor.

  3. When cold, press the rose leaves into the liquor and steep fresh ones until the desired strength is achieved.

Ferment

  1. Add 3 pounds of loaf sugar and stir until dissolved.

  2. Transfer the mixture to a cask for fermentation, adding the toasted bread covered with yeast.

  3. Let it stand for 1 month.

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. Rose + sugartop 25% of all pairs
    Smell alikelow
    Cooked together3,584 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Rose + breadtop 28% of all pairs
    Smell alikelow
    Cooked together153 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Rose-water
Forms the liquid base and carries the rose aroma into the wine.
Loaf sugar
Provides sweetness and the sugar that yeast converts during fermentation.
Yeast
Ferments the sugars, producing alcohol and carbon dioxide.
Toasted bread
Carries the yeast and gives the fermentation a surface to start on.

The step that matters

Transferring to the cask while the liquor is cold. The mixture should be cold before the yeast-covered bread is added, because very hot liquid can kill yeast and stop fermentation before it starts.

“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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