Perfect Pairings & Recipes for
Bordeaux Red

Analysing hundreds of thousands of recipes uncovers Bordeaux red's optimal flavour pairings.

Bordeaux red conjures the evocative embrace of tannin and the kiss of oak, but beneath its umami surface lies a nuanced symphony of subtle flavour notes: graphite, tobacco, and even hints of blackberry. These are the notes that lend it such remarkable, resonant depth. The key to a remarkable combination lies in recognising how these elements combine harmoniously.

To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our analysis reveals, for example, how beef rump's bovine tones enrich Bordeaux red, and how Stilton's mouldy notes create a surprising synergy with its dry sensation.

An ingredient's flavour profile is determined by its core characteristics (e.g. woody, herbal, 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 how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Tannic Notes

Our analysis shows that the flavour of tannin is strongly associated with the flavour of mould. This suggests we should look for ingredients with a mouldy flavour, such as Stilton, when pairing with the tannic notes of Bordeaux red.

The recipe below provides inspiration for pairing Bordeaux red with Stilton.

Harmonious Flavours Of Bordeaux Red

Just as our ingredient analysis revealed that tannin and mouldy flavour notes are often associated, we can identify the full profile of flavours that harmonise with each of the flavour accents present in Bordeaux red. For instance, the oaky accents of Bordeaux red are strongly associated with chanterelle and petrichor flavours.

The aromas associated with the various aroma accents of Bordeaux red can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of beef rump offers many of the aroma accents complementary to Bordeaux red, including bovine and fatty accents. Because the flavour profile of beef rump has many of the of the features that are complementary to Bordeaux red, they are likely to pair very well together.

The chart above shows the unique profile of beef rump across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Bordeaux red.

Recipes That Pair Bordeaux Red With Beef Rump

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of Bordeaux red, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of Bordeaux red, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to Bordeaux red.

Which Fruit Go With Bordeaux Red?

Choose fruit that ground its turpentiness or infuse with its dry sensation. Golden Delicious apple and pear offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Papaya add a gentle, oniony brightness, while raisin introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with Bordeaux red's fruitiness. The addition of melon, with its subtle chalky notes, can complement the plum beautifully, while sultana lends a bright minerality.

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., Bordeaux Red), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.