Our AI sommelier analyzes 12 key variables – 6 for wine, 6 for food – to deliver scientifically grounded recommendations.
These attributes determine how a wine interacts with food.
Essential for cutting through fat and adding freshness. High acidity pairs with rich, fatty dishes.
→ Riesling (High) → Pork Roast
Controls pairing with proteins. High tannins need fat and protein to soften.
→ Cabernet Sauvignon (High) → Ribeye Steak
Wine must always be sweeter than dessert, otherwise it tastes bitter and flat.
→ Sauternes (Sweet) → Crème Brûlée
Ensures wine and food don't overpower each other. Balance is key.
→ Pinot Noir (Medium) → Duck Breast
Harmonious aroma pairing: Earthy wines with mushrooms, fruity wines with light dishes.
→ Burgundy (Earth) → Mushroom Risotto
Toasted aromas from barrique pair perfectly with grilled or roasted meat.
→ Oaked Chardonnay → Grilled Salmon
Click an example to see the detailed analysis.
Fett-Index
4/5
Wein-Säure
4/5
Protein-Intensität
2/5
Wein-Tannin
1/5
Garmethode
Gebraten
Holzeinfluss
0/3
Our pairing recommendations are based on established sensory sciences and years of sommelier expertise. The 12-variable system was developed to make the complex interactions between wine and food measurable and understandable.
* Our AI recommendations are suggestions based on scientific principles. Personal taste remains the most important factor – there is no "right" or "wrong" in wine enjoyment.