Perfect Pairings & Recipes for
Pinot Noir (Saint Romain)
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Top flavour pairings and Pinot Noir (Saint Romain) recipes, revealed through the hidden methmatics of flavour.
Pinot Noir (Saint Romain) immediately conjures the evocative embrace of raspberry and the kiss of cherry, yet its initial sourness is only the opening gambit. Beneath lies a tapestry of delicate raisin, whispers of peat, and the fresh earthiness of petrichor that contribute remarkable depth. The key to a truly exceptional pairing lies in recognising how these notes interact and harmonise.
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 smoked bacon's porcine tones enrich Pinot Noir (Saint Romain), and how rosemary's rosmarinic notes create a surprising synergy with its bright sweetness.
Flavour Profile Of Pinot Noir (Saint Romain) Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Pinot Noir (Saint Romain): Raspberry, Cherry, Petrichor, Peaty, Raisin, Limestone, Plum, Tannic, Burnt, Oaky, Thyme, Ficus, Graphite, Blackberry, Bay leaf, Coconut, Cedar, Flint, Rose, Leather, Clove, Maple, Charred, Pineapple, Brettanomyces, Hickory, Hibiscus, Anise, Ginger, Gentian, Hay, Musky, Caramel, Blossom, Tobacco, Banana, Coffee
An ingredient's flavour profile is determined by its core characteristics (e.g. floral, acidic, 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.
The Art of Flavour Pairing
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 Raspberry Notes
Strength of Association Between Flavours
The flavours most associated with raspberry notes are: Bovine, Rosemary, Copper, Resin, Ovine, Glutamic, Musky, Bay leaf, Pine, Ferrous, Pimenta, Proteolytic, Peppercorn, Camphor, Dried Porcini.
Our analysis reveals a strong connection between raspberry and rosemary flavours. Since Pinot Noir (Saint Romain) has a distinct berry-like flavour, try pairing it with the rosemary flavours of rosemary.
The recipe below provides inspiration for pairing Pinot Noir (Saint Romain) with rosemary.
Harmonious Flavours Of Pinot Noir (Saint Romain)
Just as our analysis revealed that raspberry and beefy flavour notes harmonise, we can identify the full profile of flavours that harmonise with each of the notes present in Pinot Noir (Saint Romain). For instance, the cherry-like accents of Pinot Noir (Saint Romain) are strongly associated with clove-like and grapefruity accents.
The aroma notes complementary to the various aroma accents of Pinot Noir (Saint Romain) can be seen highlighted in the pink bars below.
Flavour Profile Of Pinot Noir (Saint Romain) And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Pinot Noir (Saint Romain): Raspberry, Cherry, Petrichor, Peaty, Raisin, Limestone, Plum, Tannic, Burnt, Oaky, Thyme, Ficus, Graphite, Blackberry, Bay leaf, Coconut, Cedar, Flint, Rose, Leather, Clove, Maple, Charred, Pineapple, Brettanomyces, Hickory, Hibiscus, Anise, Ginger, Gentian, Hay, Musky, Caramel, Blossom, Tobacco, Banana, Coffee
Matching Flavour Profiles
The flavour profile of smoked bacon offers many of the aroma accents complementary to Pinot Noir (Saint Romain), including porcine and fatty aroma accents. Because the flavour profile of smoked bacon has many of the of the features that are complementary to Pinot Noir (Saint Romain), they are likely to pair very well together.
Prominent Flavour Notes Of Smoked Bacon Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Smoked bacon: Smoky, Porcine, Hickory, Charred, Butyric, Peaty, Adipose, Proteolytic, Burnt, Resinous, Rosemary, Allicin, Sage, Pine, Saline, Iron, Ovine, Glutamic, Brassica, Asparagus, Toasted, Bovine, Clove, Porcini, Maple, Mustard, Corn, Oleic, Maltol, Poultry, Thyme, Bay leaf, Tomatoey, Tobacco, Chestnut, Oaky, Onion
The chart above shows the unique profile of smoked bacon across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with Pinot Noir (Saint Romain).
Recipes That Pair Pinot Noir (Saint Romain) With Smoked Bacon
Linked Flavour Notes
Looking at the aroma accents that are most strongly associated with the various flavours of Pinot Noir (Saint Romain), we can identify other ingredients that are likely to pair well.
Pinot Noir (Saint Romain)'s Harmonious Flavours And Complementary Ingredients
Pinot Noir (Saint Romain)'s Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Floral
Herbal
Vegetal
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of Pinot Noir (Saint Romain), 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 Pinot Noir (Saint Romain).
Prominent Pairings
Our analysis identifies dishes that pair well with Pinot Noir (Saint Romain) and highlights the prominent ingredient combinations within these recipes. Key pairs include oaked white Rioja and apple offering crisp tartness, Dijon mustard and bacon for smokiness, white wine and rabbit leg for gamey depth, and Moulin Vent and French bean for a complex cucumber undertone. Explore these combinations to unlock Pinot Noir (Saint Romain)'s hidden complexity, reveal deep nuance, and elevate its vibrant character.
Ingredient Combinations Among Dishes That Pair With Pinot Noir (Saint Romain)
Flavour groups:
Sweet
Sour
Botanic
Spice
Tawny
Earthy
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., Pinot Noir (Saint Romain)), 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.