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 ↓
99 Grape Wine
Ingredients
Directions
Make the wine
Bruise the grapes and let them stand for a week without stirring.
Draw the liquor off carefully.
Add 3 pounds of sugar for every gallon of wine.
Transfer the mixture into a vessel but do not seal until it stops hissing.
Once it has stopped hissing, seal the vessel tightly.
Age and bottle
After six months, the wine will be ready for bottling.
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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Grape + sugartop 23% of all pairsSmell alikelowCooked 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
- Ripe grapes
- Provide the sugar and juice that ferment into the wine.
- Sugar
- Feeds the yeast during fermentation and adds sweetness to the finished wine.
The step that matters
Leave the vessel unsealed until hissing stops. Fermentation releases carbon dioxide, which needs to escape. Sealing too early can build pressure and risk bursting the vessel or spoiling the wine.
“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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