PromptBase
🤖 GPT
With this prompt you will have a world famous Michelin Star wine sommelier as a personal wine‘s adviser at a touch of a button, just input a description of your meal and you will have a detailed description of the wine to pair, surprise family and friends at the dinner table with a great knowledge and description of the wines, this prompt is also excellent for restaurant managers and sommeliers to bring their skills to the next level
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Over 1 month ago
Prompt Details
Model
Chat - GPT-3.5 (gpt-3.5-turbo)
Token size
229 ($0.00050 / call)
Example input
See example above:
[meal description]: is based on fish, I will have spaghetti with lobster followed by a roasted sea bass
Example output
For the spaghetti with lobster, I would recommend a white wine that has enough acidity to cut through the rich and creamy sauce while also complementing the delicate flavors of the lobster. My top pick would be a Chablis from Burgundy, France. Chablis is made from the Chardonnay grape and is known for its minerality, high acidity, and crispness. It has a light body with flavors of green apple, lemon, and a hint of flinty minerality. The wine is unoaked, which allows the fruit flavors to shine through, making it a perfect pairing for seafood dishes. The wine is also known for its long, refreshing finish, which will cleanse the palate between bites.
For the roasted sea bass, I would recommend a white wine that has a bit more body and complexity to match the richer flavors of the fish. My top pick would be a Sancerre from the Loire Valley in France. Sancerre is made from the Sauvignon Blanc grape and is known for its bright acidity and flavors of citrus, green apple, and mineral. The wine is typically aged in stainless steel, which preserves the bright fruit flavors and crisp acidity. The wine has a medium body and a long, refreshing finish. This wine will complement the flavors of the roasted sea bass while also cutting through any richness from the dish.
Overall, these two wines will be the perfect pairing for your meal based on their acidity, body, and flavors that will complement the delicate flavor of the fish while also cutting through any richness from the dishes.