# Wine Pairing

> Comprehensive beverage pairing guide covering wine varietals and food matching rules, beer style profiles, cocktail basics, non-alcoholic alternatives, cheese pairing principles, dessert pairing, and entertaining beverage planning. Designed for both casual meals and hosted events. Use when the user asks about wine pairing, or needs help with comprehensive beverage pairing guide covering wine varietals and food matching rules, beer style profiles, cocktail basics, non-alcoholic alternatives, cheese pairing principles, dessert pairing, and entertaining beverage planning. Do NOT use when the request requires professional specialized advice or falls outside the scope of wine pairing.

- Skill: `ferroxlabs/wine-pairing` (Agent Skill, multi-file: 2 files)
- Install (CLI): `npx skillmds@latest add ferroxlabs/wine-pairing`
- Raw SKILL.md: https://api.skillmd.com/api/skills/ferroxlabs/wine-pairing/raw
- Safety review: pending
- Works with: Claude Code, Claude.ai, OpenAI Codex
- Category: Coding & Dev Tools
- License: Apache-2.0
- Author: FerroxLabs (https://skillmd.com/u/ferroxlabs)
- Updated: 2026-09-17
- Page: https://skillmd.com/skills/ferroxlabs/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

| Wine | Body | Key Flavors | Pairs With | Serve Temp |
|------|------|------------|-----------|-----------|
| Cabernet Sauvignon | Full | Black currant, cedar, tobacco | Grilled steak, lamb, aged cheese | 60-65F |
| Merlot | Medium-Full | Plum, cherry, chocolate | Roast chicken, pork, mushrooms | 60-65F |
| Pinot Noir | Light-Medium | Cherry, raspberry, earth | Salmon, duck, mushrooms, soft cheese | 55-60F |
| Syrah/Shiraz | Full | Blackberry, pepper, smoke | BBQ, game meat, stews, hard cheese | 60-65F |
| Malbec | Medium-Full | Plum, blackberry, cocoa | Grilled meats, empanadas, spiced dishes | 60-65F |
| Zinfandel | Medium-Full | Jammy berry, spice, pepper | BBQ, pizza, spicy food, tomato sauces | 60-65F |
| Tempranillo | Medium | Cherry, leather, vanilla | Spanish food, lamb, roasted vegetables | 60-65F |
| Sangiovese | Medium | Cherry, tomato, herbs | Italian food, tomato sauces, pizza | 60-65F |

### Major White Wine Varietals

| Wine | Body | Key Flavors | Pairs With | Serve Temp |
|------|------|------------|-----------|-----------|
| Chardonnay (oaked) | Full | Butter, vanilla, apple, toast | Lobster, cream sauces, poultry | 50-55F |
| Chardonnay (unoaked) | Medium | Apple, citrus, mineral | Seafood, salads, light chicken | 45-50F |
| Sauvignon Blanc | Light-Medium | Grapefruit, grass, herbal | Goat cheese, salads, seafood | 45-50F |
| Pinot Grigio/Gris | Light | Citrus, pear, mineral | Light fish, appetizers, light pasta | 45-50F |
| Riesling (dry) | Light-Medium | Lime, peach, mineral | Spicy food, Asian cuisine, pork | 45-50F |
| Riesling (sweet) | Light-Medium | Honey, apricot, peach | Spicy food, blue cheese, desserts | 45-50F |
| Gewurztraminer | Medium | Lychee, rose, ginger | Asian food, curry, Thanksgiving turkey | 45-50F |
| Viognier | Full | Peach, apricot, floral | Rich seafood, curry, roasted chicken | 50-55F |

### Rose and Sparkling

| Wine | Style | Pairs With |
|------|-------|-----------|
| Dry Rose | Light, refreshing, versatile | Salads, Mediterranean, charcuterie |
| Champagne/Brut | Crisp, toasty, celebratory | Oysters, sushi, fried food, anything |
| Prosecco | Light, fruity, bubbly | Appetizers, brunch, light pasta |
| Cava | Dry, citrusy, affordable | Tapas, seafood, casual entertaining |

## 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

| Cooking Method | Wine Style | Why |
|---------------|-----------|-----|
| Grilled/charred | Medium to full red | Smokiness matches bold fruit |
| Roasted | Medium red or full white | Caramelization matches richness |
| Fried | Sparkling or high-acid white | Bubbles and acid cut grease |
| Steamed/poached | Light white | Delicate method, delicate wine |
| Braised | Full red | Rich method needs rich wine |
| Raw (sushi, ceviche) | Light crisp white or sparkling | Clean, no tannins |
| Spicy | Off-dry white | Sweetness tames heat |

### Quick Pairing Reference

| Dish | First Choice | Second Choice |
|------|-------------|--------------|
| Steak (grilled) | Cabernet Sauvignon | Malbec |
| Roast chicken | Chardonnay (oaked) | Pinot Noir |
| Salmon | Pinot Noir | Dry Rose |
| Pasta (tomato sauce) | Sangiovese (Chianti) | Zinfandel |
| Pasta (cream sauce) | Oaked Chardonnay | Viognier |
| Pizza | Sangiovese | Zinfandel |
| Sushi | Champagne | Dry Riesling |
| Thai curry | Off-dry Riesling | Gewurztraminer |
| Indian curry | Gewurztraminer | Off-dry Riesling |
| Mexican food | Malbec | Dry Rose |
| Charcuterie | Beaujolais | Dry Rose |
| Thanksgiving turkey | Pinot Noir | Beaujolais |
| Burgers | Zinfandel | Merlot |
| Lamb | Cabernet Sauvignon | Syrah |

## Beer Style Guide and Pairing

### Beer Styles Overview

| Style | Flavor Profile | ABV | Pairs With |
|-------|---------------|-----|-----------|
| Pilsner/Lager | Clean, crisp, light | 4-5% | Salads, seafood, chicken, Mexican |
| Wheat Beer | Citrusy, light, refreshing | 4-5.5% | Salads, light fish, brunch |
| Pale Ale | Hoppy, balanced, citrus | 4.5-6% | Burgers, grilled chicken, nachos |
| IPA | Very hoppy, bitter, tropical | 6-7.5% | Spicy food, BBQ, strong cheese, fried food |
| Amber/Red Ale | Malty, caramel, moderate | 4.5-6% | Pizza, roast pork, sausages |
| Brown Ale | Nutty, chocolate, mild | 4-6% | Stews, mushrooms, grilled sausage |
| Porter | Roasted, chocolate, coffee | 4.5-6% | Smoked meats, chocolate, BBQ |
| Stout | Coffee, dark chocolate, rich | 4-8% | Oysters, chocolate, braised meat |
| Belgian Wit | Spice, citrus, coriander | 4.5-5.5% | Mussels, salads, light seafood |
| Saison | Peppery, fruity, dry | 5-7% | Chicken, pork, cheese, shellfish |
| Sour/Gose | Tart, fruity, refreshing | 3-5% | Seafood, salads, fruit desserts |

### 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

| Meal Type | NA Pairing | Why It Works |
|-----------|-----------|-------------|
| Steak/red meat | Tart cherry juice + sparkling water | Tannin-like, full body |
| Seafood | Sparkling water + lemon | Clean, crisp, refreshing |
| Asian food | Ginger beer (NA) or jasmine tea | Complementary spice/floral |
| Italian food | San Pellegrino + basil | Herbal, Mediterranean |
| Spicy food | Mango lassi or coconut water | Cooling, sweet contrast |
| Cheese course | Sparkling grape juice | Fruit, acidity, bubbles |
| Chocolate | Coffee or espresso | Complementary roasted flavors |
| Brunch | Kombucha or shrub sodas | Acidity, complexity, bubbles |

### 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

| Cheese Type | Best Wine | Best Beer | Why |
|------------|----------|----------|-----|
| Fresh (mozzarella, goat) | Sauvignon Blanc, Pinot Grigio | Wheat beer | Light with light |
| Soft-ripened (Brie, Camembert) | Champagne, Chardonnay | Belgian Wit | Bubbles cut richness |
| Semi-hard (Gouda, Gruyere) | Pinot Noir, Merlot | Amber ale | Medium body matches |
| Hard (Parmesan, aged Cheddar) | Cabernet, Barolo | IPA, Stout | Bold with bold |
| Blue (Roquefort, Stilton) | Port, Sauternes | Imperial Stout | Sweet contrasts salty |
| Washed-rind (Epoisses) | Gewurztraminer, Pinot Noir | Belgian Tripel | Aromatic match |

### 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

| Dessert | Wine Pairing | Beer Pairing |
|---------|-------------|-------------|
| Chocolate cake | Port, Banyuls | Chocolate stout |
| Fruit tart | Late-harvest Riesling | Fruit lambic |
| Creme brulee | Sauternes, Tokaji | Belgian Tripel |
| Cheesecake | Late-harvest Riesling | Fruit sour |
| Apple pie | Ice wine, Gewurztraminer | Hard cider |
| Tiramisu | Vin Santo, Marsala | Coffee stout |
| Lemon desserts | Moscato, Prosecco | Gose |
| Pecan pie | Tawny Port, PX Sherry | Barleywine |

## 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

| Cocktail | Recipe | Glass |
|----------|--------|-------|
| Margarita | 2 oz tequila + 1 oz lime + 3/4 oz triple sec | Salt-rimmed rocks |
| Old Fashioned | 2 oz bourbon + sugar cube + 2 dashes bitters + orange peel | Rocks glass |
| Negroni | 1 oz gin + 1 oz sweet vermouth + 1 oz Campari | Rocks glass |
| Moscow Mule | 2 oz vodka + 4 oz ginger beer + 1/2 oz lime | Copper mug |
| Gin and Tonic | 2 oz gin + 4 oz tonic + lime | Highball |

### 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.