Herb or Spice
Mace
About This Entry
Mace is the delicate lace aril of nutmeg with softer warm spice — used in béchamel and pickling, it pairs with oaked whites and aromatic dessert wines.
Wine Pairing Explanation
Primary wine styles
Alternative wine styles
Why These Wines Work
Chardonnay — Mace delicate nutmeg-adjacent spice suits oaked Chardonnay in baking and cream sauce accent.
Port — Mace in custard also pairs with Port oxidative sweetness.
Nutmeg — Mace delicate warm spice aligns with nutmeg oak influence in Chardonnay.
Common Culinary Uses
- chicken breast
At a Glance
Group
Whole Spices
Classification
Herbs & Spices
Usage intensity
accent
Scientific name
Myristica fragrans
Scientific Classification
- Display name
- Mace
- Classification
- Herbs & Spices
- Group
- Whole Spices
- Scientific name
- Myristica fragrans
Taxonomy
- Usage intensity
- accent