Foods that share aroma molecules with this Furmint, 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.
a full-bodied wine matches hearty meat — shares 72 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · diacetyl
rich wine pairs with creamy cheese — shares 98 aroma compounds with the wine
Shared aroma: indole · thymol · acetoin · myrcene · styrene
fresh fruit mirrors zesty acidity — shares 106 aroma compounds with the wine
Shared aroma: acetoin · styrene · b-ionone · glycerolsweet · n-nonanal
rich wine pairs with creamy cheese — shares 91 aroma compounds with the wine
Shared aroma: indole · thymol · acetoin · myrcene · styrene
rich wine pairs with creamy cheese — shares 91 aroma compounds with the wine
Shared aroma: indole · acetoin · myrcene · styrene · diacetyl
fresh fruit mirrors zesty acidity — shares 99 aroma compounds with the wine
Shared aroma: nerolbitter · myrcene · eugenol · styrene · vanillin
a full-bodied wine matches hearty meat — shares 58 aroma compounds with the wine
Shared aroma: indole · myrcene · vanillin · guaiacol · diacetyl
crisp acidity suits green vegetables — shares 78 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · a-ionone
fresh fruit mirrors zesty acidity — shares 80 aroma compounds with the wine
Shared aroma: nerolbitter · indole · styrene · b-ionone · n-nonanal
crisp acidity suits green vegetables — shares 68 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · b-ionone · a-ionone · guaiacol
crisp acidity suits green vegetables — shares 58 aroma compounds with the wine
Shared aroma: indole · b-ionone · guaiacol · n-octanal · 1-octanol