Why it works: Red wine and champagne share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 7 recipes mention both. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
The recipe
Serves 4Ingredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Red wine + champagnetop 3% of all pairsAroma overlapstrongMentioned together7 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Wine + red winetop 3% of all pairsAroma overlapstrongMentioned together60 recipes
Shared aroma: sotolon (curry, maple).
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Wine + champagnetop 3% of all pairsAroma overlapstrongMentioned together153 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Melon + champagnetop 3% of all pairsAroma overlapstrongMentioned together11 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Vanilla + melontop 3% of all pairsAroma overlapstrongMentioned together54 recipes
Shared aroma: piperonal (bitter, coconut).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the basil
How well each one fits the dish's main ingredients (wine, red wine, sugar, vanilla, mint, melon, champagne):
- Peppermintbetter flavor fit
- Cinnamonbetter flavor fit
- Clovebetter flavor fit
- Basilthe original
Fit is the average pairing score against wine, red wine, sugar, vanilla, mint, melon, champagne. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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