About
wine with significant levels of carbon dioxide, making it fizzy, with pressure above 3 bar
Aroma profile
Derived from this ingredient’s flavor compounds
green×31
floral×26
sharp×23
sickening×22
caramel×21
oily×19
fatty×18
earthy×19
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersoursweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this foodMolecular affinity
Pairs well with — ingredients that share aroma compounds
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.