Perfect Pairings & Recipes for
Margaux (Bordeaux)
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Discover the best flavour pairings for Margaux (Bordeaux) based on data analysis of thousands of recipes. Find perfect ingredient matches & delicious recipes.
Margaux (Bordeaux) is marked by the flavours of violet and graphite, woven with delicate hints of peat, oak, and plum that give it remarkable depth. And the artistry of the kitchen begins when we seek out partners that allow these notes to truly sing.
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 findings reveal, for instance, how chicken's garlicy tones can infuse with Margaux (Bordeaux), or how sherry vinegar's acetic notes create an unexpectedly harmonious bridge with the sweet floralness.
Flavour Profile Of Margaux (Bordeaux) Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Margaux (Bordeaux): Violet, Graphite, Peaty, Oaky, Plum, Cedar, Burnt, Anise, Petrichor, Leather, Cherry, Tobacco, Flint, Coconut, Gamey, Tannic, Brettanomyces, Butyric, Resinous, Raisin, Charred, Lychee, Pineapple, Coffee, Hickory, Yeasty
An ingredient's flavour profile is determined by its core characteristics (e.g. woody, earthy, and acidic) 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 Violet Notes
Strength of Association Between Flavours
The flavours most associated with violet notes are: Acetic, Coriander seed, Saline, Peppercorn, Oyster, Lactic, Seaweed, Pimenta, Fenugreek, Mustard, Wheat, Olive, Starch, Butyric, Seedy.
Our analysis shows that the flavour of violet is strongly associated with the flavour of vinegar. This suggests we should look for ingredients with a vinegary flavour, such as sherry vinegar, when pairing with the violic aroma accents of Margaux (Bordeaux).
The recipe below provides inspiration for pairing Margaux (Bordeaux) with sherry vinegar.
Harmonious Flavours Of Margaux (Bordeaux)
Just as our analysis showed that violet and vinegary flavour accents are harmonious, we can identify the full profile of flavours that harmonise with each of the notes present in Margaux (Bordeaux). For instance, the pencil-lead notes of Margaux (Bordeaux) are strongly associated with beefy and musky notes.
The aromas complementing the various aroma notes of Margaux (Bordeaux) can be seen highlighted in the pink bars below.
Flavour Profile Of Margaux (Bordeaux) And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Margaux (Bordeaux): Violet, Graphite, Peaty, Oaky, Plum, Cedar, Burnt, Anise, Petrichor, Leather, Cherry, Tobacco, Flint, Coconut, Gamey, Tannic, Brettanomyces, Butyric, Resinous, Raisin, Charred, Lychee, Pineapple, Coffee, Hickory, Yeasty
Matching Flavour Profiles
The flavour profile of chicken offers many of the notes complementary to Margaux (Bordeaux), including garlic and ovine aromas. Because the flavour profile of chicken has many of the of the features that are complementary to Margaux (Bordeaux), they are likely to pair very well together.
Prominent Flavour Notes Of Chicken Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Chicken: Poultry, Proteolytic, Iron, Allicin, Porcini, Glutamic, Thyme, Rosemary, Tomatoey, Ovine, Asparagus, Sage, Brassica, Corn, Oyster, Adipose, Bovine, Sotolon, Seedy, Mouldy, Parsnip, Onion, Toasted, Oleic, Buttery, Bay leaf, Spinach, Ginger, Mustard, Walnut, Porcine, Hazelnut, Potato
The chart above shows the unique profile of chicken across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Margaux (Bordeaux).
Recipes That Pair Margaux (Bordeaux) With Chicken
Linked Flavour Notes
Looking at the aromas that are most strongly associated with the various flavours of Margaux (Bordeaux), we can identify other ingredients that are likely to pair well.
Margaux (Bordeaux)'s Harmonious Flavours And Complementary Ingredients
Margaux (Bordeaux)'s Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Acidic
Floral
Herbal
Vegetal
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of Margaux (Bordeaux), along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to Margaux (Bordeaux).
Prominent Pairings
Our analysis identifies dishes that pair well with Margaux (Bordeaux) and highlights the prominent ingredient combinations within these recipes. Key pairs include rosé wine and lemon juice offering zesty aroma, olive oil and Aleppo pepper for fieriness, cumin and chicken thigh for gallinaceous depth, and coriander and chicken stock for a complex gallinaceous undertone. Explore these combinations to unlock Margaux (Bordeaux)'s hidden complexity, reveal deep nuance, and elevate its vibrant character.
Ingredient Combinations Among Dishes That Pair With Margaux (Bordeaux)
Flavour groups:
Sweet
Sour
Botanic
Herbal
Spice
Vegetal
Tawny
Bitter
Umami
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., Margaux (Bordeaux)), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
Explore More
Discover more ingredient profiles and expand your culinary knowledge. Each ingredient page offers detailed analysis of flavour profiles, pairing insights, and culinary applications.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.