Perfect Pairings & Recipes for
Punt E Mes

Exquisite Punt e Mes flavour pairings and recipes, revealed through data science.

Punt e Mes instantly conjure the evocative embrace of quinine and the kiss of gentian root, but beneath its bitter surface lies a nuanced symphony of subtle flavour notes: caramel, resin, and even hints of malt. These are the notes that lend it such remarkable, resonant depth. The key to a beautiful harmony lies in appreciating how these notes harmonise and interact.

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 citrusy, fresh limonene in orange can perfume Punt e Mes, and how maraschino cherry's saccharine notes forge a beautiful synergy with its medicinal bitterness.

An ingredient's flavour profile is determined by its core characteristics (e.g. herbal, 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.

Flavour Pairing Method

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 Cinchona Notes

Our analysis reveals a strong connection between quinine and sugar flavours. Since Punt e Mes has a distinct cinchona flavour, try pairing it with the sugary flavours of maraschino cherry.

The recipe below provides inspiration for pairing Punt e Mes with maraschino cherry.

Harmonious Flavours Of Punt E Mes

Just as our analysis found that quinine and pencil-lead flavours combine harmoniously, we can identify the full profile of flavours that harmonise with each of the flavour notes present in Punt e Mes. For instance, the gentian flavours of Punt e Mes are strongly associated with rice-like and bergamot flavours.

The aroma accents associated with the various aroma notes of Punt e Mes can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of orange offers many of the accents complementary to Punt e Mes, including bergamot aroma notes. Because the flavour profile of orange has many of the of the features that are complementary to Punt e Mes, they are likely to pair very well together.

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

Recipes That Pair Punt E Mes With Orange

Linked Flavour Notes

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

The left side of the chart above highlights the aroma notes of Punt e Mes, 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 Punt e Mes.

What To Drink With Punt E Mes

The rice notes in sake make it a perfect pairing with punt e mes. Likewise, the rice flavours in rice wine create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of punt e mes below.

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