Perfect Pairings & Recipes for
Red Bordeaux

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

Red Bordeaux immediately conjure the evocative embrace of oak and the kiss of tobacco, but beneath its umami surface lies a nuanced symphony of subtle flavour notes: graphite, tannin, and even hints of leather, giving it remarkable depth. And the gastronomic enchantment begins when we seek out partners that allow these notes to truly sing, to harmonise in unexpected and delightful ways.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our findings reveal, for instance, how chanterelle mushroom's cantharelloid tones can ground red Bordeaux, or how charcoal's scorched notes create an unexpectedly harmonious bridge with the earthy aroma.

An ingredient's flavour profile is determined by its core characteristics (e.g. acidic, herbal, and vegetal) 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 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 Tobacco Notes

Our analysis reveals a strong connection between tobacco and burnt flavours. Since red Bordeaux has a distinct tobacco-like flavour, try pairing it with the burnt flavours of charcoal.

The recipe below provides inspiration for pairing red Bordeaux with charcoal.

Harmonious Flavours Of Red Bordeaux

Just as our analysis revealed that tobacco and burnt flavour accents often complement each other, we can identify the full profile of flavours that harmonise with each of the notes present in red Bordeaux. Similarly, the tannic notes of red Bordeaux frequently pair with mouldy and vanillic flavours.

The accents complementary to the various aroma accents of red Bordeaux can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of chanterelle mushroom offers many of the aromas complementary to red Bordeaux, including chanterelle and apricot aroma notes. Because the flavour profile of chanterelle mushroom has many of the of the features that are complementary to red Bordeaux, they are likely to pair very well together.

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

Recipes That Pair Red Bordeaux With Chanterelle Mushroom

Linked Flavour Notes

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

The left side of the chart above highlights the aroma notes of red Bordeaux, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aroma accents complementary to red Bordeaux.

Which Fruit Go With Red Bordeaux?

Choose fruit that embrace its roastyness or embrace its earthy aroma. Peach and red bell pepper offer vibrant, clean counterpoints, their verdant freshness lifting the palate. Melon add a gentle, oniony brightness, while sultana introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with red Bordeaux's turpentiness. The addition of grape tomato, with its subtle glutamic notes, can complement the resin beautifully, while orange blossom water lends a savoury richness.

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