Perfect Pairings & Recipes for
Young Red Bordeaux

Exquisite young red Bordeaux flavour pairings and recipes, revealed through data science.

Young red Bordeaux instantly conjure the embrace of tannin and the bracing kiss of blackberry. But look beneath its obvious bitterness and you'll discover a captivating symphony of softer notes, a whisper of graphite, a hint of cocoa, and subtle accents reminiscent of plum that contribute remarkable depth. The key to finding the perfect pairing for young red Bordeaux is understanding how these notes 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 findings reveal, for instance, how pork shoulder's porcine tones can enrich young red Bordeaux, or how duck egg's beurreux notes create an unexpectedly harmonious bridge with the dark sweetness.

An ingredient's flavour comes from its core characteristics, like acidic, herbal, and floral, 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.

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 Blackberry Notes

Our analysis shows that the flavour of blackberry is strongly associated with the flavour of butter. This suggests we should look for ingredients with a buttery flavour, such as duck egg, when pairing with the blackberry accents of young red Bordeaux.

The recipe below provides inspiration for pairing young red Bordeaux with duck egg.

Harmonious Flavours Of Young Red Bordeaux

Just as our analysis shows that blackberry and ironny flavour notes combine harmoniously, we can identify the full profile of flavours that harmonise with each of the notes present in young red Bordeaux. For instance, the pencil-lead notes of young red Bordeaux are strongly associated with lemony and chamomillic notes.

The accents associated with the various aromas of young red Bordeaux can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of pork shoulder offers many of the accents complementary to young red Bordeaux, including porcine and fatty notes. Because the flavour profile of pork shoulder has many of the of the features that are complementary to young red Bordeaux, they are likely to pair very well together.

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

Linked Flavour Notes

Looking at the notes that are most strongly associated with the various flavours of young 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 young 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 notes complementary to young red Bordeaux.

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