The aromatic identity of beet comes from traces of eugenol, which has a clove-like odor, geosmin, which has a damp earthy odor (see “Petrichor” ), and pyrazines, which have a vegetal/grassy aroma. The latter are also found in the profile of Cabernet sauvignon and sauvignon blanc wines. That earthy, slightly bitter touch of red beet also goes hand in hand with red wines with marked tannins.
Complementary Ingredients
- Walnut oil
- Thai basil
- Cocoa
- Clove
- Asparagus
- Shrimp
- Green bean
- Cucumber
Wine & Complementary Drinks
- Fine sherry
- Riesling
- Sauvignon blanc
- Syrah
- Matcha green tea
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.