So I asked a Robot Sommelier (ChatGPT) how to pair wine with food.

Wine and food pairing is the process of choosing the right wine to serve with a particular dish. When done correctly, the flavors of the wine and the food can enhance and complement each other, creating a delicious and satisfying meal. But with so many different wines and dishes to choose from, it can be difficult to know where to start.

The first thing to consider when pairing wine and food is the weight and flavor of the dish. Light-bodied wines, such as Sauvignon Blanc or Pinot Grigio, are best suited to light dishes such as fish or chicken. On the other hand, full-bodied wines, such as Cabernet Sauvignon or Merlot, are a better match for richer, heavier dishes like steak or lamb.

Another important factor to consider is the flavor profile of the wine and the dish. Try to match the flavors in the wine with the flavors in the dish. For example, if the dish has a lot of rich, bold flavors like spicy sauce or herbs, a wine with bold flavors can be a good match. On the other hand, if the dish has more delicate flavors, a wine with more subtle flavors can be a better choice.

Acidity is another important factor to consider when pairing wine and food. Acidic wines, such as Riesling or Pinot Noir, can help to balance out rich and oily dishes, while dishes with a lot of acidity, such as tomato-based sauces, can be nicely complemented by a wine with a lower acidity level.

In general, it's best to avoid pairing wines with dishes that have conflicting flavors. For example, a dish with a lot of sweet flavors is not a good match for a wine with a lot of bitterness, as the flavors will clash and create a unpleasant taste. Instead, try to find wines that have similar flavor profiles to the dish, or that can help to balance out the flavors in the dish.

It's also important to consider the overall atmosphere and setting when pairing wine and food. For example, a formal dinner party calls for a more sophisticated wine selection, while a casual barbecue with friends might be better suited to more casual wines.

One of the best ways to learn about wine and food pairing is to experiment and try different combinations. Don't be afraid to try something new, and remember that the best pairing is the one that you like the most.

Here are a few basic wine and food pairing guidelines to help you get started:

• Light-bodied white wines, such as Sauvignon Blanc or Pinot Grigio, are a good match for light dishes such as fish or chicken.

• Full-bodied red wines, such as Cabernet Sauvignon or Merlot, are a good match for richer, heavier dishes like steak or lamb.

• Acidic wines, such as Riesling or Pinot Noir, can help to balance out rich and oily dishes.

• Avoid pairing wines with dishes that have conflicting flavors.

• Consider the overall atmosphere and setting when choosing a wine.

Once you have a basic understanding of wine and food pairing, you can start to experiment and find your own personal preferences. Some popular wine and food pairings include:

• Sauvignon Blanc with seafood

• Chardonnay with chicken or pork

• Pinot Noir with mushroom-based dishes

• Cabernet Sauvignon with steak or lamb

• Riesling with spicy dishes

Of course, these are just a few examples, and there are countless other combinations that you can try. The key is to experiment and find the pairings that you like the best.

Austin Again:

I made no changes to that article and it could get published in almost any newspaper or glossy wine magazine in the country.

If you are someone who writes about wine (or anything really,) this is coming for you.

I didn’t expect it to be this good, this soon.