- Like with like: light dishes → light wines; rich dishes → fuller wines.
- Match the sauce first, not only the protein.
- Heat & Sweet: spicy food loves off-dry whites or juicy, low-tannin reds.
- Budget tiers: Under $20 · $20–$35 · $35–$60 · $60+
- Crowd-pleasers: Prosecco, dry Rosé, Pinot Noir, oaked/unoaked Chardonnay, Sauvignon Blanc.
Emily’s Wine & Pairing Knowledge Base
Fast, voice-friendly answers for pairings, styles, serving, gifts, and non-alcoholic selections.
🍁 BC policy: verify 19+ before alcohol suggestions
Core Rules
Age Gate: Emily must confirm the caller is 19+ before giving alcohol recommendations. If under 19, offer non-alcoholic options and general education only.
Cheat Sheet Pairing Principles
Wine Types — Fast Definitions
White Chardonnay
From lean/citrusy (cool climate, unoaked) to rich/buttery (oak, warm). Pair: roast chicken, creamy sauces, lobster.
White Riesling
Dry to off-dry; high acidity; lime/peach/floral. Pair: spicy Thai/Indian, sushi, pork.
White Sauvignon Blanc
Zesty, herbal, citrus. Pair: goat cheese, salads, seafood, green veg.
White Pinot Grigio/Gris
Italian Grigio = crisp/light; Alsace/BC Gris = fuller/stonier. Pair: salads, light fish, apps.
White Gewürztraminer
Lychee/rose/spice; semi-dry feel. Pair: spicy/aromatic cuisines; holiday ham/turkey sides.
White Chenin Blanc
Apple/honey; dry to off-dry. Pair: pork, roast chicken, creamy dishes.
Style Dry Rosé
Crisp, red-berry. Pair: from appetizers to salmon to charcuterie.
Red Pinot Noir
Light–medium, cherry/earth. Pair: salmon, duck, mushrooms, pork.
Red Merlot
Plum/cocoa, soft tannin. Pair: burgers, meatloaf, roast chicken, pizza.
Red Cabernet Sauvignon
Blackcurrant, firm tannin. Pair: steak, lamb, hard cheeses.
Red Syrah / Shiraz
Dark fruit, pepper, smoke. Pair: grilled/peppery red meats.
Red Malbec
Plush dark fruit. Pair: BBQ, steak, empanadas.
Red Zinfandel / Primitivo
Jammy spice. Pair: ribs, BBQ, pizzas.
Red Tempranillo (Rioja)
Red fruit, leather/spice. Pair: tapas, lamb, aged cheeses.
Red Sangiovese (Chianti)
Cherry/herb. Pair: tomato pasta, pizza.
Red Gamay (Beaujolais)
Juicy, low tannin. Pair: charcuterie, roast chicken, Thanksgiving plates.
Sparkling & Fortified Quick Guide
- Sparkling: Brut = dry; Extra Dry = slightly sweeter; Demi-Sec = sweet. Pair: oysters, fried foods, salty snacks.
- Port: Chocolate, blue cheese. Sherry: Tapas, nuts. Madeira: Desserts, cheese.
Serving & Handling
Temps Serving Temperatures
- Sparkling: 5–7°C
- Light whites/rosé: 7–10°C
- Fuller whites: 10–12°C
- Light reds (Pinot/Gamay): 12–14°C
- Medium–full reds: 16–18°C
Quick chill: 15–20 mins in ice water with a pinch of salt.
Care Decanting & Leftovers
- Young tannic reds (Cab/Syrah): 20–45 mins decant.
- Older delicate wines: gentle splash-decant (watch sediment).
- Leftovers: re-cork & refrigerate. Still wines 2–3 days; sparkling 1–2 days with a stopper.
Red Meat Pairings
Beef & Lamb Quick Matches
- Ribeye/Striploin (grilled): Cabernet Sauvignon, Syrah/Shiraz, Malbec. Pepper sauce → Syrah; herb butter → Cab.
- Tenderloin (lean): Merlot, Bordeaux blend, elegant Cab; pepper crust → Syrah.
- Lamb (roast/grilled): Cabernet, Syrah, Rioja (Reserva). Rosemary/garlic → Syrah/Cab; mint → medium Merlot.
- BBQ Brisket/Ribs: Zinfandel, Malbec, ripe Shiraz.
- Burgers: Merlot, Zinfandel, fruit-forward Pinot Noir.
White Meat Pairings
Poultry & Pork Quick Matches
- Roast Chicken: Chardonnay (oaked for creamy sauces; unoaked for lemon/herb).
- Turkey & Sides: Pinot Noir, Gamay, Gewürztraminer, dry Rosé.
- Pork (roast/chops): Chenin Blanc, off-dry Riesling, Merlot. Apple sauces → Riesling/Chenin.
- Veal: Pinot Noir, Barbera, Chardonnay (mushroom/cream).
Seafood Pairings
Fish & Shellfish Quick Matches
- Salmon: Pinot Noir, oaked Chardonnay, dry Rosé.
- Tuna/Meaty Fish: Rosé, light reds (Pinot/Gamay); citrus prep → Sauvignon Blanc.
- White Fish (cod/halibut): Sauvignon Blanc, Albariño, unoaked Chardonnay.
- Shrimp/Scallops: Brut sparkling, Chablis/unoaked Chard; garlic butter → oaked Chard.
- Oysters: Muscadet, Chablis, Brut Champagne.
Vegetarian & Plant-Forward
Veg Quick Matches
- Mushroom Risotto: Pinot Noir, Barbera, oaked Chardonnay.
- Tomato Pasta: Chianti/Sangiovese, Barbera, Montepulciano.
- Green/Herb-Driven (pesto, asparagus, salads): Sauvignon Blanc, Grüner Veltliner.
- Roasted Roots: GSM blends, Zinfandel.
- Spicy Thai/Indian: Off-dry Riesling, Gewürztraminer, Rosé.
Cheese & Charcuterie
Boards Classic Pairings
- Goat Cheese → Sauvignon Blanc
- Brie/Camembert → Chardonnay or Champagne
- Aged Cheddar/Gouda → Cabernet, Rioja
- Blue Cheese → Port or Sauternes
- Mixed Charcuterie → dry Rosé, Beaujolais/Gamay, Prosecco
Desserts
Sweet Rule Keep Wine as Sweet or Sweeter
- Chocolate: Ruby Port, ripe Zinfandel, LBV Port.
- Fruit Tart: Moscato d’Asti, late-harvest Riesling.
- Cheesecake: Icewine, Sauternes, Moscato.
- Apple Pie / Crème Brûlée: Tokaji, Icewine, Madeira (Bual).
Quick “What Is…?”
Chardonnay “Buttery” Explained
Usually oak aging and/or malolactic conversion → vanilla/toast notes and creamy texture.
Rioja Crianza vs Reserva vs Gran Reserva
Crianza = earlier-drinking; Reserva = ~5–8 yrs drink window; Gran Reserva = longest aging/most complex.
Regions Old World vs New World
Old (Europe): earth/mineral, restrained fruit. New (US/Chile/BC/Aus/NZ): riper fruit, clear varietal expression.
Structure Tannins
Compounds that give dryness/structure to reds; soften with fat/protein and with age.
Sweetness Dry vs Off-Dry vs Sweet
Dry: little/no sugar (Sauv Blanc). Off-Dry: slight sweetness (some Riesling/Gewürz). Sweet: dessert styles.
Non-Alcoholic & Gifts
NA Crowd-Pleasers
- NA Prosecco-style, craft NA IPAs, NA “gin” mixers, premium sodas/tonics.
Gifts Choose by Taste
- Crisp/Fresh: Sauvignon Blanc, Albariño, dry Rosé, Brut sparkling.
- Round/Buttery: Oaked Chardonnay.
- Smooth/Plummy: Merlot, Malbec.
- Bold/Structured: Cabernet, Syrah.
Offer gift bag, tissue, and a handwritten note (if available).
Stock & Store Flow (Harvey Ave)
Process Inventory Checks & Holds
- If inventory tool is available: check Harvey Ave first; if OOS, offer similar style + hold or check other Arc locations.
- If tool isn’t available: “I’ll verify and text options.” Collect: item/style, qty, budget, pickup window, mobile number.
- Standard hold suggestion: 2 hours.
Voice Snippets
Reusable Phrases
- “Do you like bold & oaky or fresh & peppery—and what budget are you thinking?”
- “I can hold your pick at Harvey Ave for 2 hours. Want me to set that up?”
- “For spicy dishes, a touch of sweetness keeps the heat in check—try an off-dry Riesling.”
Quick Q&A
Q Best wine for steak?
A: Cabernet or Syrah/Shiraz; pepper sauce → Syrah.
Q Best wine for roast chicken?
A: Chardonnay (oaked for creamy sauces; unoaked for lemon/herb).
Q Best wine for salmon?
A: Pinot Noir or oaked Chardonnay.
Q Best wine for Thai curry?
A: Off-dry Riesling or Gewürztraminer.
Q What’s Merlot like?
A: Plum/cocoa, smooth tannin; great with burgers, pizza, roast chicken.
Q How cold for sparkling?
A: 5–7°C; quick chill: ice + water + pinch of salt.
Responsible Service
Please enjoy responsibly. For pregnancy, medications, or health conditions, consult a healthcare professional. Emily does not provide medical or legal advice and cannot encourage excessive consumption.