Why it works: Wine and hazelnut work together. They rank in the top 15% of all ingredient pairs, and 75 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
The recipe
6 servings/ serving size: 1/2 cupIngredients
Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
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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Wine + hazelnuttop 15% of all pairsAroma overlaplowMentioned together75 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Evaporated milk + sugartop 8% of all pairsAroma overlaplowMentioned together804 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Ricotta cheese + hazelnuttop 12% of all pairsAroma overlaplowMentioned together9 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
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Sugar + hazelnuttop 13% of all pairsAroma overlapmoderateMentioned together649 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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Ricotta cheese + winetop 16% of all pairsAroma overlaplowMentioned together77 recipes
Shared aroma: myrcene (balsamic, herbaceous).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the hazelnut
How well each one fits the dish's main ingredients (ricotta cheese, evaporated milk, sugar, wine):
- Walnutbetter flavor fit
- Almondbetter flavor fit
- Pecansabout as good a flavor fit
- Hazelnutthe original
Fit is the average pairing score against ricotta cheese, evaporated milk, sugar, wine. 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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