Foods that share aroma molecules with this Pinot Noir, 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.
fresh fruit mirrors zesty acidity — shares 87 aroma compounds with the wine
Shared aroma: acetoin · styrene · b-ionone · glycerolsweet · n-nonanal
acidity cuts creamy fat — shares 82 aroma compounds with the wine
Shared aroma: indole · acetoin · styrene · guaiacol · m-cresol
fresh fruit mirrors zesty acidity — shares 80 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · styrene · vanillin · diacetyl
acidity cuts creamy fat — shares 79 aroma compounds with the wine
Shared aroma: indole · acetoin · styrene · diacetyl · n-nonanal
acidity cuts creamy fat — shares 77 aroma compounds with the wine
Shared aroma: indole · acetoin · styrene · p-cresol · 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
light enough for poultry and lean meats — shares 61 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · diacetyl
light enough for poultry and lean meats — shares 47 aroma compounds with the wine
Shared aroma: indole · vanillin · guaiacol · diacetyl · 2-hexenal
light enough for poultry and lean meats — shares 47 aroma compounds with the wine
Shared aroma: indole · styrene · guaiacol · diacetyl · 2-hexenal