Perfect Pairings & Recipes for
Chilean Cabernet Sauvignon

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

Chilean Cabernet Sauvignon instantly conjures the evocative embrace of tannin and the bracing kiss of oak, but beneath its bitterness lies a complex symphony of subtle flavour notes, such as tobacco, cherry, and hints of resin that contribute remarkable depth. The key to finding the perfect pairing for Chilean Cabernet Sauvignon is understanding how these notes 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 exploration reveals, for instance, how the umami, savory monosodium glutamate in squab can enrich Chilean Cabernet Sauvignon, and how blue cheese's mouldy notes forge a beautiful synergy with its dry sensation.

An ingredient's flavour stems from its core characteristics, such as woody, acidic, or herbal, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.

The Secret Language of Flavour

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 blue cheese, when pairing with the tannic notes of Chilean Cabernet Sauvignon.

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

Harmonious Flavours Of Chilean Cabernet Sauvignon

Just as our statistical analysis showed that tannin and mouldy flavours are harmonious, we can identify the full profile of flavours that harmonise with each of the flavours present in Chilean Cabernet Sauvignon. For instance, the cherry-like flavours of Chilean Cabernet Sauvignon are strongly associated with clove-like and cinnamonic flavours.

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

Matching Flavour Profiles

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

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

Recipes That Pair Chilean Cabernet Sauvignon With Squab

Linked Flavour Notes

Looking at the aroma accents that are most strongly associated with the various flavours of Chilean 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 Chilean 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 notes complementary to Chilean Cabernet Sauvignon.

Which Vegetables Go With Chilean Cabernet Sauvignon?

Choose vegetables that anchor its berryness or infuse with its wood aroma. Beetroot purée and carrot offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Salsify add a gentle, oniony brightness, while red pepper introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace vegetables that harmonise with Chilean Cabernet Sauvignon's woodiness. The addition of beetroot, with its subtle petrichor notes, can complement the oak beautifully, while tomato 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., Chilean Cabernet Sauvignon), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.