Foods that share aroma molecules with this Vignoles, 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 72 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · styrene · vanillin · diacetyl
fresh fruit mirrors zesty acidity — shares 72 aroma compounds with the wine
Shared aroma: styrene · b-ionone · glycerolsweet · 2-hexenal · 1-octanol
acidity cuts creamy fat — shares 70 aroma compounds with the wine
Shared aroma: styrene · guaiacol · m-cresol · diacetyl · 1-octanol
crisp acidity suits green vegetables — shares 59 aroma compounds with the wine
Shared aroma: styrene · b-ionone · vanillin · guaiacol · m-cresol
acidity cuts creamy fat — shares 66 aroma compounds with the wine
Shared aroma: styrene · diacetyl · 1-octanol · n-nonanal · 2-octanol
acidity cuts creamy fat — shares 65 aroma compounds with the wine
Shared aroma: styrene · diacetyl · 1-octanol · n-nonanal · 2-octanol
crisp acidity suits green vegetables — shares 54 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · b-ionone · guaiacol · o-cresol
fresh fruit mirrors zesty acidity — shares 58 aroma compounds with the wine
Shared aroma: nerolbitter · styrene · b-ionone · 1-octanol · n-nonanal
crisp acidity suits green vegetables — shares 40 aroma compounds with the wine
Shared aroma: b-ionone · guaiacol · 1-octanol · n-nonanal · 3-octanol
shares 55 aroma compounds with the wine
Shared aroma: styrene · b-ionone · guaiacol · diacetyl · 2-hexenal
shares 42 aroma compounds with the wine
Shared aroma: styrene · guaiacol · diacetyl · 2-hexenal · 1-octanol
shares 41 aroma compounds with the wine
Shared aroma: vanillin · guaiacol · diacetyl · 2-hexenal · 1-octanol