Foods that share aroma molecules with this Sherry, 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.
fruit-forward pairing — shares 79 aroma compounds with the wine
Shared aroma: styrene · b-ionone · glycerolsweet · n-nonanal · 2-hexenal
fruit-forward pairing — shares 77 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · styrene · vanillin · diacetyl
shares 84 aroma compounds with the wine
Shared aroma: styrene · guaiacol · pyrazinebitter · m-cresol · diacetyl
shares 78 aroma compounds with the wine
Shared aroma: styrene · pyrazinebitter · diacetyl · n-nonanal · 1-octanol
shares 78 aroma compounds with the wine
Shared aroma: styrene · pyrazinebitter · diacetyl · n-nonanal · 1-octanol
fruit-forward pairing — shares 64 aroma compounds with the wine
Shared aroma: nerolbitter · styrene · b-ionone · 1-octanol · n-nonanal
shares 70 aroma compounds with the wine
Shared aroma: styrene · b-ionone · guaiacol · pyrazinebitter · diacetyl
shares 67 aroma compounds with the wine
Shared aroma: styrene · b-ionone · vanillin · m-cresol · guaiacol
shares 64 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · b-ionone · guaiacol · o-cresol
shares 51 aroma compounds with the wine
Shared aroma: vanillin · guaiacol · diacetyl · pyridinebitter · 2-hexenal
shares 51 aroma compounds with the wine
Shared aroma: styrene · guaiacol · diacetyl · pyridinebitter · 2-hexenal
shares 48 aroma compounds with the wine
Shared aroma: b-ionone · guaiacol · pyridinebitter · 1-octanol · n-nonanal