Perfect Pairings & Recipes for
2005 Clos Blanc De Vougeot, 1er Cru (Burgundy)

Discover the best flavour pairings for 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy) based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.

2005 Clos Blanc de Vougeot, 1er Cru (Burgundy) immediately conjures the embrace of oak and the bracing kiss of pear, yet its initial sweetness is only the opening note. Beneath lies a complex tapestry of delicate caramel, blossom, and the rich creaminess of butter, contributing remarkable depth. The key to a remarkable combination lies in recognising how these notes interact and harmonise.

To chart these harmonies, we analysed thousands of ingredients, each deconstructed across 150 distinct flavour dimensions, pinpointing the notes that best complement this ingredient’s profile. Our analysis reveals, for example, how cocoa powder's theobromine tones awaken 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy), and how bacon's porcine notes create a surprising synergy with its crisp sweetness.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, floral, and spice) enhanced by layers of subtle aroma notes (outer bars). When pairing ingredients, aim for a mix of core traits to build balance, and select complementary aroma notes to create harmony.

Unlocking Flavour Combinations

To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.

The Flavours That Harmonise With Pear Notes

Our analysis shows that the flavour of pear is strongly associated with the flavour of pork. This suggests we should look for ingredients with a porky flavour, such as bacon, when pairing with the pear-like aromas of 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy).

The recipes below provide inspiration for pairing 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy) with bacon.

Harmonious Flavours Of 2005 Clos Blanc De Vougeot, 1er Cru (Burgundy)

Just as our ingredient analysis revealed that pear and seaweedy flavour notes combine harmoniously, we can identify the full profile of flavours that harmonise with each of the flavours present in 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy). For instance, the buttery accents of 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy) are strongly associated with plum-like and coffee-like notes.

The accents complementing the various accents of 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy) can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of cocoa powder offers many of the aroma notes complementary to 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy), including cocoa and coffee aromas. Because the flavour profile of cocoa powder has many of the of the features that are complementary to 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy), they are likely to pair very well together.

The chart above shows the unique profile of cocoa powder across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy).

Recipes That Pair 2005 Clos Blanc De Vougeot, 1er Cru (Burgundy) With Cocoa Powder

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy), we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy), along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aromas complementary to 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy).

Which Spices Go With 2005 Clos Blanc De Vougeot, 1er Cru (Burgundy)?

Choose spices that cut through its creaminess or lift its bright minerality. Ancho chilli offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Ras el hanout add a gentle, oniony brightness, while allspice introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace spices that harmonise with 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy)'s tartness. The addition of chilli flakes, with its subtle capsicum notes, can complement the sour apple beautifully. Bay leaf bridges earthiness and citrus zest, while cayenne pepper lends a mild pepper aroma.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., 2005 Clos Blanc de Vougeot, 1er Cru (Burgundy)), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.