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Recommending wine with food

Pairing isn’t magic, it’s four levers. The AI weighs them in order, and so can your floor team.

The rule

Match the dominant flavour, not the protein. Duck with cherry glaze pairs with the cherry. Tuna with soy pairs with the soy.

The four levers

  1. Cut or echo the fat. Fatty → acidity or tannin. Lean → body that doesn’t overpower.
  2. Match the dominant flavour, as above.
  3. Respect the regional pair. Sangiovese with tomato, Riesling with pork, Champagne with anything fried. Centuries old — don’t be clever.
  4. Match the moment. Summer lunch is lighter and lower in alcohol; winter braise is riper.

The default direction

DishLeverWine direction
Tomato pastaEcho aciditySangiovese, Barbera, Frappato
Cream pastaCut fatVerdicchio, unoaked Chardonnay, Franciacorta
MargheritaEcho + cutSangiovese, Aglianico, Negroamaro
Grilled red meatTannin matches charNebbiolo, Cabernet, Syrah
Poultry with sauceMatch the sauceCherry → Pinot Nero. Lemon → Vermentino.
Fish, simpleLight body, high acidVermentino, Gavi, Soave
Fish, saucedMatch the sauceButter → Chardonnay. Herbs → Sauvignon Blanc.
Mature cheeseEcho or contrastAged red, or a late-harvest white
DessertSweeter than the dishMoscato, Passito, fortified

When it’s wrong for your house

The AI follows generic principles; your house may not. Write the rule once in your voice notes:

  • “We never recommend Bordeaux — natural wine only.”
  • “House pairing for the carbonara is the Falanghina, not the Frascati.”
  • “Lambrusco with everything fried, including the calamari.”

Don’t fight the defaults guest by guest. Write it down once.

Overriding at the table

  • “I only drink white.” Pair inside it — the levers still apply, only the colour changes.
  • “Something interesting.” Step off the default with a one-line reason: “A Frappato — same family as Sangiovese, lighter, rarer.”
  • “The best you have.” Stop reading the food. Pour what they want.