Perfect Pairings & Recipes for
Prosecco

Top flavour pairings and recipes for Prosecco, according to analysis of thousands of recipes.

Prosecco instantly conjures the embrace of pear and the bracing kiss of sour apple, woven with delicate hints of blossom, peach, and honey, giving it remarkable depth. The true alchemy of the kitchen unfolds when we pair Prosecco with ingredients that let these nuances sing.

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 findings reveal, for instance, how cotechino's porcine tones can enrich Prosecco, or how nori's algaline notes create an unexpectedly harmonious bridge with the crisp sweetness.

An ingredient's flavour comes from its core characteristics, like acidic, floral, and nectarous, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

The Secret Language of Flavour

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 Pear Notes

Our analysis shows that the flavour of pear is strongly associated with the flavour of seaweed. This suggests we should look for ingredients with a seaweedy flavour, such as nori, when pairing with the pear-like aroma notes of Prosecco.

The recipe below provides inspiration for pairing Prosecco with nori.

Harmonious Flavours Of Prosecco

Just as our analysis showed that pear and seaweedy flavour notes are harmonious, we can identify the full profile of flavours that harmonise with each of the flavours present in Prosecco. E.g. the malic flavours of Prosecco are often used with hoppy and capsicum flavours.

The aromas linked to the various notes of Prosecco can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of cotechino offers many of the accents complementary to Prosecco, including porcine and fatty aromas. Because the flavour profile of cotechino has many of the of the features that are complementary to Prosecco, they are likely to pair very well together.

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

Recipes That Pair Prosecco With Cotechino

Linked Flavour Notes

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

The left side of the chart above highlights the aroma notes of Prosecco, 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 Prosecco.

Which Cheese Go With Prosecco?

Choose cheese that carry its fruitiness or carry its soft floral aroma. Ricotta salata and mozzarella offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Stracchino add a gentle, oniony brightness, while halloumi introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace cheese that harmonise with Prosecco's floralness. The addition of burrata, with its subtle lacteal notes, can complement the blossom beautifully, while cream cheese lends a mild creaminess.

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