Foods that share aroma molecules with this Nebbiolo, ranked and refined by classic pairing logic. Foods and wines naturally contain many of the same aroma molecules. The more they share, the more harmonious the pairing tends to taste.
aged cheese stands up to tannins — shares 82 aroma compounds with the wine
Shared aroma: indole · acetoin · styrene · guaiacol · m-cresol
aged cheese stands up to tannins — shares 79 aroma compounds with the wine
Shared aroma: indole · acetoin · styrene · diacetyl · n-nonanal
aged cheese stands up to tannins — shares 77 aroma compounds with the wine
Shared aroma: indole · acetoin · styrene · p-cresol · diacetyl
firm tannins cut through rich, fatty meat — shares 61 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · diacetyl
firm tannins cut through rich, fatty meat — shares 47 aroma compounds with the wine
Shared aroma: indole · vanillin · guaiacol · diacetyl · 2-hexenal
firm tannins cut through rich, fatty meat — shares 47 aroma compounds with the wine
Shared aroma: indole · styrene · guaiacol · diacetyl · 2-hexenal
fresh fruit mirrors zesty acidity — shares 87 aroma compounds with the wine
Shared aroma: acetoin · styrene · b-ionone · glycerolsweet · n-nonanal
fresh fruit mirrors zesty acidity — shares 80 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · styrene · vanillin · diacetyl
crisp acidity suits green vegetables — shares 64 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · vanillin · guaiacol
crisp acidity suits green vegetables — shares 62 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · b-ionone · guaiacol · o-cresol
fresh fruit mirrors zesty acidity — shares 63 aroma compounds with the wine
Shared aroma: nerolbitter · indole · styrene · b-ionone · 1-octanol
crisp acidity suits green vegetables — shares 45 aroma compounds with the wine
Shared aroma: indole · b-ionone · guaiacol · 1-octanol · n-nonanal