Foods that share aroma molecules with this Shiraz-Viognier, 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 98 aroma compounds with the wine
Shared aroma: indole · thymol · acetoin · myrcene · styrene
aged cheese stands up to tannins — shares 91 aroma compounds with the wine
Shared aroma: indole · thymol · acetoin · myrcene · styrene
aged cheese stands up to tannins — shares 91 aroma compounds with the wine
Shared aroma: indole · acetoin · myrcene · styrene · diacetyl
firm tannins cut through rich, fatty meat — shares 72 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · diacetyl
firm tannins cut through rich, fatty meat — shares 58 aroma compounds with the wine
Shared aroma: indole · myrcene · vanillin · guaiacol · diacetyl
fruit-forward pairing — shares 106 aroma compounds with the wine
Shared aroma: acetoin · styrene · b-ionone · glycerolsweet · n-nonanal
fruit-forward pairing — shares 99 aroma compounds with the wine
Shared aroma: nerolbitter · myrcene · eugenol · styrene · vanillin
works with roasted, earthy vegetables — shares 78 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · a-ionone
fruit-forward pairing — shares 80 aroma compounds with the wine
Shared aroma: nerolbitter · indole · styrene · b-ionone · n-nonanal
works with roasted, earthy vegetables — shares 68 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · b-ionone · a-ionone · guaiacol
works with roasted, earthy vegetables — shares 58 aroma compounds with the wine
Shared aroma: indole · b-ionone · guaiacol · n-octanal · 1-octanol