Foods that share aroma molecules with this Muscat, 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 106 aroma compounds with the wine
Shared aroma: acetoin · styrene · b-ionone · glycerolsweet · n-nonanal
a light wine complements vegetables — shares 78 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · a-ionone
fruit-forward pairing — shares 99 aroma compounds with the wine
Shared aroma: nerolbitter · myrcene · eugenol · styrene · vanillin
a light wine complements vegetables — shares 68 aroma compounds with the wine
Shared aroma: nerolbitter · eugenol · b-ionone · a-ionone · guaiacol
a light wine complements vegetables — shares 58 aroma compounds with the wine
Shared aroma: indole · b-ionone · guaiacol · n-octanal · 1-octanol
light enough for poultry and lean meats — shares 72 aroma compounds with the wine
Shared aroma: indole · styrene · b-ionone · guaiacol · diacetyl
shares 98 aroma compounds with the wine
Shared aroma: indole · thymol · acetoin · myrcene · styrene
fruit-forward pairing — shares 80 aroma compounds with the wine
Shared aroma: nerolbitter · indole · styrene · b-ionone · n-nonanal
shares 91 aroma compounds with the wine
Shared aroma: indole · thymol · acetoin · myrcene · styrene
shares 91 aroma compounds with the wine
Shared aroma: indole · acetoin · myrcene · styrene · diacetyl
light enough for poultry and lean meats — shares 58 aroma compounds with the wine
Shared aroma: indole · myrcene · vanillin · guaiacol · diacetyl