A Lesson in Pairing Scents

By Food & Wine
Updated March 08, 2017

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Studio Choo

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The Florist: Studio Choo, San Francisco

Flowers Honeysuckle, jasmine and roses are loosely gathered with sage, apricots and thyme.

Wine 2009 Crios de Susana Balbo Torrontés ($15). The vibrant, medium-bodied wine features potent stone fruit and floral aromas of honeysuckle and jasmine that mirror the scents in Studio Choo's arrangement.

Food Shrimp with Citrus-Herb Sauce.

Photo courtesy of Studio Choo / Courtesy of Vine Connections

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Holly Flora

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The Florist: Holly Flora, Los Angeles

Flowers Peonies, lilacs and irises look even more vivid when combined with bright green herbs like mint and basil.

Wine 2007 Hugel Gewürztraminer ($22). Gewürztraminer from Alsace is a full-bodied white with a rich lychee aroma and juicy pear flavor.

Food Spicy Thai curry noodles go well with the fruity sweetness in Gewürztraminer.

Photo by Alex De Cordoba / Courtesy of Hugel

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Saipua

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The Florist: Saipua, New York City

Flowers Ranunculus, dahlias, violets, scabiosa, black basil and oregano in a 10-inch-high parfait glass.

Wine 2008 C. Donatiello Maddie's Vineyard Pinot Noir ($62). Pinot Noir from California often evokes violets, black cherries and red berries with subtle herbal notes.

Food Duck in a raspberry sauce is a classic pairing with Pinot Noir, which has deep berry flavors.

Photo © Sarah Ryhanen / Courtesy of C. Donatiello

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Supercharge Your Senses

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