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 70 aroma compounds with the wine
Shared aroma: styrene · guaiacol · m-cresol · diacetyl · 1-octanol
aged cheese stands up to tannins — shares 66 aroma compounds with the wine
Shared aroma: styrene · diacetyl · 1-octanol · n-nonanal · 2-octanol
firm tannins cut through rich, fatty meat — shares 55 aroma compounds with the wine
Shared aroma: styrene · b-ionone · guaiacol · diacetyl · 2-hexenal
aged cheese stands up to tannins — shares 65 aroma compounds with the wine
Shared aroma: styrene · diacetyl · 1-octanol · n-nonanal · 2-octanol
firm tannins cut through rich, fatty meat — shares 42 aroma compounds with the wine
Shared aroma: styrene · guaiacol · diacetyl · 2-hexenal · 1-octanol
firm tannins cut through rich, fatty meat — shares 41 aroma compounds with the wine
Shared aroma: vanillin · guaiacol · diacetyl · 2-hexenal · 1-octanol
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
crisp acidity suits green vegetables — shares 59 aroma compounds with the wine
Shared aroma: styrene · b-ionone · vanillin · guaiacol · m-cresol
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