Herbaceous, Vegetal, Fresh
Wines and foods in the green profile share molecular compounds that create fresh, herbaceous, and vegetal characteristics—think cut grass, basil, and green bell peppers.
The Green profile represents foods and wines that share herbaceous and vegetal molecular compounds. These are the aromatic molecules found in fresh herbs, green vegetables, and certain wines that create those distinctive "green" characteristics—think freshly cut grass, basil leaves, green bell peppers, and fresh herbs.
These wines feature pronounced herbaceous, vegetal, and grassy characteristics
Loire Valley, France / Marlborough, New Zealand
Characteristics:
Crisp, refreshing, herbaceous, zippy acidity
Flavor Profile:
Grapefruit, lime, gooseberry, jalapeño, fresh herbs, cut grass
Perfect Pairings:
Goat cheese, fresh salads, grilled asparagus, pesto pasta, oysters
Austria
Characteristics:
Peppery, fresh, crisp, mineral-driven
Flavor Profile:
White pepper, green apple, celery, lime zest, arugula, radish
Perfect Pairings:
Schnitzel, roasted vegetables, Thai cuisine, Caesar salad, green curry
Loire Valley, France
Characteristics:
Herbaceous, elegant, medium-bodied, refreshing tannins
Flavor Profile:
Raspberry, green bell pepper, violet, tobacco, fresh herbs
Perfect Pairings:
Roasted red peppers, herb-crusted lamb, eggplant parmesan, pesto dishes
Rueda, Spain
Characteristics:
Fresh, aromatic, herbal, bright
Flavor Profile:
Fennel, lime, fresh grass, grapefruit, white flowers, herbs
Perfect Pairings:
Ceviche, green salads, grilled vegetables, white fish with herbs
Rías Baixas, Spain
Characteristics:
Bright, zesty, saline, refreshing
Flavor Profile:
Green herbs, lime zest, green apple, fresh fennel, sea salt
Perfect Pairings:
Shellfish, green herb sauces, ceviche, grilled asparagus
Sardinia, Italy / Corsica, France
Characteristics:
Herbal, mineral, crisp, Mediterranean
Flavor Profile:
Fresh herbs, lime, green almond, white flowers, sea breeze
Perfect Pairings:
Herb salads, pesto, grilled fish, green vegetables, fresh mozzarella
Green profile wines and foods share methoxypyrazines—the same molecular compounds that give fresh herbs and green vegetables their distinctive aromas. When you pair herbaceous foods with herbaceous wines, these matching molecules create a harmonious sensory experience that elevates both elements. This is molecular gastronomy in action.
Green profile wines and foods share methoxypyrazines—the same molecular compounds that give fresh herbs and green vegetables their distinctive aromas. When you pair herbaceous foods with herbaceous wines, these matching molecules create a harmonious sensory experience that elevates both elements. This is molecular gastronomy in action.
Foods that share the same herbaceous molecular compounds as green profile wines
Why it works:
Green profile wines share the same herbaceous aromatic compounds found in fresh herbs, creating a natural molecular harmony.
Why it works:
The vegetal notes in green wines mirror the chlorophyll-rich flavors of these vegetables, making them ideal companions.
Why it works:
The herbal intensity of these preparations matches the herbaceous character of green profile wines.
Why it works:
The bright acidity in green wines cuts through the tanginess of these cheeses while complementing their grassy notes.
Why it works:
The crisp acidity and minerality of green wines refresh the palate between bites of delicate seafood.
See the Green profile in action with these expertly crafted pairings
Paired with:
Sauvignon Blanc
The grassy notes in Sauvignon Blanc perfectly mirror the peppery arugula and fresh herbs, while the wine's bright acidity cuts through the tangy goat cheese.
Pro Tip:
Add toasted walnuts for an extra layer of complexity
Paired with:
Vermentino
The herbaceous character of Vermentino harmonizes with the basil in pesto, while its Mediterranean minerality complements the olive oil and pine nuts.
Pro Tip:
Use fresh, high-quality basil for the best pairing
Paired with:
Grüner Veltliner
The white pepper notes in Grüner Veltliner enhance the charred flavors, while its vegetal qualities align with the asparagus's natural flavors.
Pro Tip:
A squeeze of lemon brings out the wine's citrus notes
Paired with:
Cabernet Franc
The only red in the green profile, Cabernet Franc's leafy notes complement the herb crust while its tannins pair with the lamb's richness.
Pro Tip:
Use rosemary and thyme in the herb crust
Paired with:
Verdejo
Verdejo's herbal notes and bright acidity cleanse the palate between oysters, while its fennel character adds an interesting aromatic layer.
Pro Tip:
Serve oysters with a mignonette sauce
Use Insta-Somm to pair your herb-forward dishes with the perfect green profile wines.