Wine Pairing

Wine, Beer & Beverage Pairing

When to Use

Use this skill when:

• User asks about wine pairing
• User needs guidance on wine pairing topics
• User wants a structured approach to wine pairing

Do NOT use when:

• Request requires professional consultation beyond educational guidance
• User needs emergency assistance

Questions to Ask the User First

BEVERAGE PAIRING ASSESSMENT
==============================

1. WHAT DO YOU NEED HELP WITH?
   [ ] Pairing wine with a specific dish
   [ ] Pairing beer with food
   [ ] Choosing beverages for an event/dinner party
   [ ] Non-alcoholic pairing options
   [ ] Cheese and beverage pairing
   [ ] Dessert pairing
   [ ] General wine/beer education
   [ ] Cocktail planning for entertaining

2. CONTEXT:
   - Occasion: [ ] Casual dinner [ ] Dinner party [ ] Holiday meal
     [ ] Date night [ ] Large gathering [ ] Gift selection
   - Number of guests: ___
   - Budget per bottle: $___

3. THE FOOD:
   - Main dish: _______________
   - Cooking method: _______________
   - Dominant flavors: [ ] Rich/heavy [ ] Light/delicate [ ] Spicy
     [ ] Sweet [ ] Acidic [ ] Smoky [ ] Umami/savory

4. PREFERENCES:
   - Preferred wine style: [ ] Red [ ] White [ ] Rose [ ] Sparkling
     [ ] No preference [ ] Don't know yet
   - Sweetness preference: [ ] Dry [ ] Off-dry [ ] Sweet [ ] Varies
   - Known favorites: ___
   - Known dislikes: ___
   - Alcohol considerations:
     [ ] All guests drink alcohol
     [ ] Some non-drinkers present
     [ ] All non-alcoholic needed

5. EXPERIENCE LEVEL:
   [ ] Beginner (overwhelmed by options)
   [ ] Casual (know what I like, want to learn more)
   [ ] Enthusiast (looking for specific pairing guidance)
   [ ] Advanced (looking for adventurous pairings)

Wine Fundamentals

Wine Style Spectrum

DRY                                                    SWEET
|---------|---------|---------|---------|---------|---------|
Brut      Dry      Off-Dry   Medium   Sweet    Dessert
Champagne Cab Sav  Riesling  Moscato  Port     Ice Wine
Pinot G   Sauv Bl  Gewurz    Lambr    Sautern  Tokaji
Chablis   Merlot                      es

LIGHT-BODIED                              FULL-BODIED
|---------|---------|---------|---------|---------|
Pinot Gr  Sauv Bl  Pinot N   Merlot   Cab Sav
Riesling  Rose     Tempran   Malbec   Syrah/
                                      Shiraz

Major Red Wine Varietals

Major White Wine Varietals

Rose and Sparkling

Wine Pairing Principles

The Core Rules

WINE PAIRING FUNDAMENTALS
============================

RULE 1: MATCH WEIGHT
  Light food -> Light wine
  Heavy food -> Full-bodied wine
  Grilled fish -> Sauvignon Blanc (not Cabernet)
  Braised short ribs -> Cabernet (not Pinot Grigio)

RULE 2: MATCH OR CONTRAST FLAVORS
  Complement: Earthy mushrooms + earthy Pinot Noir
  Contrast: Rich fatty food + acidic wine (cuts richness)

RULE 3: WINE SHOULD BE SWEETER THAN THE FOOD
  If food is sweet and wine is dry, the wine tastes bitter

RULE 4: WINE SHOULD BE MORE ACIDIC THAN THE FOOD
  Tomato sauce (acidic) -> Sangiovese (high-acid red)

RULE 5: TANNINS LOVE FAT AND PROTEIN
  Tannic reds (Cabernet) are softened by fat and protein
  Avoid: Tannic reds + fish (metallic taste)

RULE 6: WHAT GROWS TOGETHER, GOES TOGETHER
  Italian wine + Italian food
  French wine + French food

RULE 7: WHEN IN DOUBT
  Champagne pairs with almost everything
  Pinot Noir is the most food-friendly red
  Riesling is the most food-friendly white

Pairing by Cooking Method

Quick Pairing Reference

Beer Style Guide and Pairing

Beer Styles Overview

Beer Pairing Principles

BEER PAIRING RULES
=====================
1. COMPLEMENT: Match intensities
   Light food -> Light beer; Rich food -> Rich beer

2. CONTRAST: Use opposites
   Rich/fatty food -> Crisp, bitter beer (IPA, pilsner)

3. CLEANSE: Carbonation cuts richness
   Fried food -> Any well-carbonated beer

4. BRIDGE: Find shared flavors
   Grilled meat -> Smoky porter
   Citrus chicken -> Wheat beer with citrus notes

Non-Alcoholic Alternatives

Non-Alcoholic Pairing Options

Non-Alcoholic Beverage Menu Template

NA BEVERAGE BAR
=================
SPARKLING: Sparkling water, NA sparkling wine, kombucha, ginger beer
CRAFTED: Shrubs, herb-infused syrups + sparkling water, fresh mocktails
WARM: Herbal teas, spiced apple cider, hot chocolate

Cheese Pairing Guide

Building a Cheese Board

CHEESE BOARD TEMPLATE (serve 3-5 cheeses for variety)
======================================================
1. FRESH/SOFT: _______________  Paired: _______________
2. SEMI-HARD:  _______________  Paired: _______________
3. HARD/AGED:  _______________  Paired: _______________
4. BLUE (opt): _______________  Paired: _______________

ACCOMPANIMENTS:
  [ ] Crackers and bread (variety)
  [ ] Fresh fruit (grapes, figs, apple slices)
  [ ] Dried fruit (apricots, dates, cranberries)
  [ ] Nuts (almonds, walnuts, marcona)
  [ ] Honey or fig jam
  [ ] Olives
  [ ] Cured meats
  [ ] Cornichons

AMOUNT: 2-3 oz per person (course) or 4-6 oz (main feature)
TEMP: Remove from fridge 30-60 min before serving

Dessert Pairing

Core Rule: Wine Must Be Sweeter Than the Dessert

Entertaining Beverage Planning

How Much to Buy

BEVERAGE QUANTITY CALCULATOR
===============================
Guests: ___    Duration: ___ hours

WINE:
  Glasses/person/hour: ~1.25
  Glasses/bottle: 5
  Bottles = guests x hours x 1.25 / 5 = ___
  Split: ~40-50% white, ~40-50% red, + sparkling for arrival

BEER:
  Beers/person/hour: ~1.25
  Total beers = guests x hours x 1.25 = ___

NON-ALCOHOLIC:
  Always provide options: at least 1 per 2 guests

Better to overbuy - most stores accept returns of unopened bottles.

Dinner Party Wine Flow

MULTI-COURSE WINE SERVICE
============================
ARRIVAL:      Champagne or sparkling
APPETIZER:    Light white or dry rose
FIRST COURSE: White matched to the dish
MAIN COURSE:  Red or full white matched to the dish
CHEESE:       Continue red, or switch to Port
DESSERT:      Dessert wine (sweeter than the food)
AFTER DINNER: Port, Sherry, or digestif

Cocktail Basics for Entertaining

Classic Cocktail Template

2 oz spirit + 3/4 oz sweet + 3/4 oz sour

Essential Cocktails

Home Bar Essentials

BASIC HOME BAR
================
Spirits (pick 3-4): Vodka, Gin, Bourbon, Tequila, Rum
Mixers: Tonic, soda water, ginger beer, simple syrup, fresh citrus
Extras: Bitters (Angostura), vermouth, triple sec
Tools: Shaker, jigger, strainer, ice

Wine Serving Quick Reference

SERVING TEMPERATURES
======================
Sparkling:     38-45F  (well chilled, 2+ hrs in fridge)
Light white:   45-50F  (chilled, 1.5 hrs in fridge)
Full white:    50-55F  (lightly chilled, 1 hr in fridge)
Rose:          45-55F  (chilled)
Light red:     55-60F  (slightly cool, 30 min in fridge)
Full red:      60-65F  (cool room temp, NOT warm)

DECANTING:
  Young bold reds: 30-60 min before serving
  Older reds (10+ years): 15-30 min carefully
  Most whites: No decanting needed

Output Format

WINE PAIRING OUTPUT
===================

Section 1: Assessment / Analysis
- Key findings
- Recommendations

Section 2: Action Plan
- Step-by-step guidance
- Timeline if applicable

Section 3: Resources
- Relevant references
- Next steps

Example

Input: "Help me get started with wine pairing"

Output: A structured wine pairing plan tailored to the user's specific situation, following the process outlined above.

Edge Cases

• Incomplete information: Ask clarifying questions before proceeding. Do not assume details the user has not provided.
• Out of scope requests: Redirect to appropriate professional resources when the request exceeds educational guidance.
• Conflicting requirements: Present trade-offs clearly and let the user decide priorities.