Green beans + Red wine
Promising but untested: they share 71 flavor molecules (moderate aroma overlap), yet only 5 recipes use both. They rank in the top 26% of all ingredient pairs.
Do green beans and red wine go together?
Possibly. 5 recipes in our collection combine them, and they share 71 flavor molecules. That places them in the top 26% of every ingredient pair we score.
Why they work
They overlap on 71 flavor molecules: 40% of green beans's 179. Among the shared key aromas are damascenone (apple, rose) and 2,3-pentanedione (butter, sweet).
What each one brings
green beans
The fresh, green side. Green notes make up 15% of its labelled aroma molecules, against 6% for red wine. It carries 108 molecules red wine doesn't have.
red wine
The fruit. Fruity notes make up 34% of its labelled aroma molecules, against 16% for green beans. It carries 212 molecules green beans doesn't have.
Add a third ingredient
- Beans: the best fit for both, top 1% of pairs with green beans, top 18% with red wine.
- Tomato: top 5% of pairs with green beans, top 8% with red wine.
- Peas: top 2% of pairs with green beans, top 17% with red wine.
- Lima beans: top 1% of pairs with green beans, top 40% with red wine.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with green beans and red wine
We have no browsable recipe that lists both green beans and red wine. With this much shared aroma, it is the kind of novel pairing worth testing.
Can you swap one for the other?
Not really. Each has a lot the other lacks: green beans has 108 molecules red wine doesn't, and red wine has 212 that green beans doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 71 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 108 only in green beans and the 212 only in red wine.
Green beans and red wine questions
Do green beans and red wine go together?
Promising but untested: they share 71 flavor molecules (moderate aroma overlap), yet only 5 recipes use both. They rank in the top 26% of all ingredient pairs.
Why do green beans and red wine taste good together?
They overlap on 71 flavor molecules: 40% of green beans's 179. Among the shared key aromas are damascenone (apple, rose) and 2,3-pentanedione (butter, sweet).
What goes with green beans and red wine?
Beans is the best third ingredient: top 1% of pairs with green beans and top 18% with red wine. Tomato and peas also fit both.
Can I use red wine instead of green beans?
Not really. Each has a lot the other lacks: green beans has 108 molecules red wine doesn't, and red wine has 212 that green beans doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Green Beans vs Red Wine. https://compkitchen.com/compare/green-beans-vs-red-wine. Accessed 2026-11-05.
@misc{compkitchen_compare_compound_similarity_analysis_green_beans_vs_red_wine_2026,
title = {Compound similarity analysis: Green Beans vs Red Wine},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/green-beans-vs-red-wine},
note = {Accessed: 2026-11-05}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.