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name: wine-pairing description: "Pick a wine that flatters tonight's meal — at your budget, from what's actually available — without the sommelier mystique. Use when asked what wine goes with [dish], help me pick a wine, what should I drink with dinner, or recommend a bottle for. Produces a couple of specific bottle styles (not just 'a red'), why each works with the dish, a budget-tier pick, an easy-to-find fallback, and a non-alcoholic option — with a plain reason you can remember next time."

Wine Pairing

Pairing isn't a secret code — it's a few rules about matching weight, acidity, and intensity, plus what you can actually buy nearby. This gives you specific styles to ask for (or grab off the shelf), a reason each works, and options across price — so you walk in confident instead of grabbing the bottle with the nicest label.

What This Skill Produces

• Two or three specific styles — grape/style you can ask for by name, not "a nice red"
• Why it works — the one-line reason (weight, acidity, sweetness, tannin) so it sticks
• A budget pick and a step-up — a good everyday option and one worth a little more
• An easy-to-find fallback — something almost any shop or restaurant list will have
• A no/low-alcohol option — because not everyone's drinking

Required Inputs

Ask for these if not provided:

• The dish — main ingredient, sauce/richness, spice level, how it's cooked
• The setting — casual weeknight, dinner party, gift, or restaurant list
• Preferences — red/white/rosé/sparkling leanings, sweet vs dry, anything disliked
• Budget — rough per-bottle range
• What's available — a specific shop, a restaurant list to pick from, or "whatever's typical"

Framework: Match Weight, Then Contrast

1. Match intensity. Light dish → light wine; rich dish → fuller wine. A big red flattens delicate fish; a crisp white vanishes under a stew.
2. Use acidity as a reset. High-acid wines cut through fat, cream, and salt — the reason bright whites love fried and creamy food.
3. Tame heat and sweetness. Spicy food wants a touch of sweetness and lower alcohol; sweet dishes want a wine at least as sweet.
4. Respect the sauce over the protein. The sauce/prep usually drives the pairing more than the meat itself.
5. Give a name and a reason. Recommend a style they can actually ask for, and why — so they learn the pattern, not just the answer.

Output Format

Pairing: [dish] · [setting] · [budget]

🍷 [Style/grape] — works because [weight/acidity/etc.]. Ask for: [example]. 🍷 [Style/grape] — works because […].

Budget pick: [style + rough price] · Step up: [style]. Easy to find anywhere: [safe fallback]. No/low-alcohol: [option].

Remember this: [the one rule that made it work].

Quality Checks

• Recommends specific styles you can ask for by name, not just a color
• Each pick has a one-line reason tied to a pairing principle
• Options span at least two price points
• Includes an easy-to-find fallback and a no/low-alcohol option
• Respects stated preferences and dislikes

Anti-Patterns

• "Just get a nice red" — no style, no reason, no help.
• Ignoring budget — recommending a $60 bottle for a Tuesday.
• Snobbery — dismissing supermarket wine or boxed options.
• Pairing the protein, not the sauce when the sauce is the star.
• Forgetting non-drinkers at the table.

Example Trigger Phrases

• "What wine goes with mushroom risotto?"
• "Pick me a bottle under $20 for grilled salmon."
• "We're having spicy Thai — what should we drink?"
• "Bringing wine to a dinner party, they're serving lamb. Help."
• "What pairs with a cheese board, and something non-alcoholic too?"