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)