| name | wine-pairing |
| description | 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.
|
| license | Apache-2.0 |
| metadata | {"author":"foundry-skills","version":"1.0.0","tags":"cooking meal-planning guide","category":"home-household","subcategory":"cooking-meals","depends":"","disclaimer":"none","difficulty":"intermediate"} |
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.
