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Pairing

Pear + Red wine

A proven pairing. Cooks put them together in 64 recipes, and they share 112 flavor molecules: the top 6% of all ingredient pairs.

Smell alikemoderate
Cooked together64 recipes
Ranktop 6% of pairs
Try them in the pairing tool Pear Red wine
249pear only 112shared 171red wine only Pear · 361 Red wine · 283
Circle size = number of flavor molecules on record. Overlap = molecules they share.

Do pear and red wine go together?

Yes. 64 recipes in our collection combine them, and they share 112 flavor molecules. That places them in the top 6% of every ingredient pair we score.

Why they work

They overlap on 112 flavor molecules: 40% of red wine's 283. Among the shared key aromas are isoamyl acetate (banana, fruity) and ethyl isobutyrate (fruity, ethereal).

What each one brings

pear

The tartness. Sour notes make up 16% of its labelled aroma molecules, against 10% for red wine. It carries 249 molecules red wine doesn't have.

red wine

The fruit. Fruity notes make up 34% of its labelled aroma molecules, against 25% for pear. It carries 171 molecules pear doesn't have.

Add a third ingredient

  • Plum: the best fit for both, top 1% of pairs with pear, top 5% with red wine.
  • Apple: top 1% of pairs with pear, top 9% with red wine.
  • Quince: top 1% of pairs with pear, top 14% with red wine.
  • Grape: top 4% of pairs with pear, top 9% with red wine.

Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.

Recipes with pear and red wine

We have no browsable recipe that lists both pear and red wine.

Can you swap one for the other?

Not really. Each has a lot the other lacks: pear has 249 molecules red wine doesn't, and red wine has 171 that pear 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 112 shared molecules

See every shared molecule grouped by chemical class, with key aromas marked, plus the 249 only in pear and the 171 only in red wine.

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Pear and red wine questions

Do pear and red wine go together?

A proven pairing. Cooks put them together in 64 recipes, and they share 112 flavor molecules: the top 6% of all ingredient pairs.

Why do pear and red wine taste good together?

They overlap on 112 flavor molecules: 40% of red wine's 283. Among the shared key aromas are isoamyl acetate (banana, fruity) and ethyl isobutyrate (fruity, ethereal).

What goes with pear and red wine?

Plum is the best third ingredient: top 1% of pairs with pear and top 5% with red wine. Apple and quince also fit both.

Can I use red wine instead of pear?

Not really. Each has a lot the other lacks: pear has 249 molecules red wine doesn't, and red wine has 171 that pear 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

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2

Two ingredients gives the full side-by-side breakdown; add a third to see a similarity matrix across all of them (up to 6).

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
Plain text
Compound Kitchen (2026). Compound similarity analysis: Pear vs Red Wine. https://compkitchen.com/compare/pear-vs-red-wine. Accessed 2026-11-04.
BibTeX
@misc{compkitchen_compare_compound_similarity_analysis_pear_vs_red_wine_2026,
  title  = {Compound similarity analysis: Pear vs Red Wine},
  author = {{Compound Kitchen}},
  year   = {2026},
  url    = {https://compkitchen.com/compare/pear-vs-red-wine},
  note   = {Accessed: 2026-11-04}
}

Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.