Perfect Pairings & Recipes for
Cabernet Sauvignon

Unlock the perfect flavour pairings for Cabernet Sauvignon according to data science. Explore unique recipes and discover the hidden mathematics of flavour.

Cabernet Sauvignon is defined by the distinctive accents of tannin and oak, yet its initial bitterness is only the opening note. Beneath lies a tapestry of subtle plum, whispers of cedar, and the mouth-drying sensation of polyphenol, contributing remarkable depth. The culinary wizardry unfolds when we pair Cabernet Sauvignon with ingredients that let these nuances sing.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how field mushroom's cantharelloid tones ground Cabernet Sauvignon, and how blue cheese's mouldy notes create a surprising synergy with its dry sensation.

An ingredient's flavour profile is determined by its core characteristics (e.g. vegetal, woody, 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 reveals a strong connection between tannin and mould flavours. Since Cabernet Sauvignon has a distinct tannic flavour, try pairing it with the mouldy flavours of blue cheese.

The recipe below provides inspiration for pairing Cabernet Sauvignon with blue cheese.

Harmonious Flavours Of Cabernet Sauvignon

Just as our analysis found that tannin and mouldy flavour notes tend to pair together, we can identify the full profile of flavours that harmonise with each of the flavours present in Cabernet Sauvignon. For instance, the oaky flavours of Cabernet Sauvignon are strongly associated with chanterelle and petrichor notes.

The aroma accents associated with the various aroma notes of Cabernet Sauvignon can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of field mushroom offers many of the accents complementary to Cabernet Sauvignon, including chanterelle and glutamic aroma accents. Because the flavour profile of field mushroom has many of the of the features that are complementary to Cabernet Sauvignon, they are likely to pair very well together.

The chart above shows the unique profile of field mushroom across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Cabernet Sauvignon.

Recipes That Pair Cabernet Sauvignon With Field Mushroom

Linked Flavour Notes

Looking at the aroma accents that are most strongly associated with the various flavours of Cabernet Sauvignon, we can identify other ingredients that are likely to pair well.

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

Which Vegetables Go With Cabernet Sauvignon?

Choose vegetables that ground its turpentiness or infuse with its wood aroma. Field mushroom and mushroom offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Beetroot add a gentle, oniony brightness, while beetroot purée introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace vegetables that harmonise with Cabernet Sauvignon's fruitiness. The addition of salsify, with its subtle chalky notes, can complement the plum beautifully, while carrot lends a fresh earthiness.

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