Wine pairing be AI

WINE TALK
1

So I googled “pairing wine with cold minted pea soup” and this is what AI says. Your intelligence preferred I am sure.

AI sez:

When choosing a wine to pair with cold mint pea soup, you can consider the soup’s creaminess, the sweetness of the peas, and the freshness of the mint. The wine should ideally have crisp acidity to cut through the creaminess, and a fruity or herbaceous character to complement the other flavors. Here are some wines that might pair well:

  • Grüner Veltliner: An Austrian white wine that’s a good choice for this soup
  • Verdicchio, Vermentino, Rueda, and Arneis: These wines have the acidity and herbal character that pairs well with pea soup
  • Pinot Noir: A light, acidic red wine that can pair well with pea soup
  • Dry rosé: A chilled dry rosé can work well with minted pea and cucumber soup
  • Riesling: A light wine with notes of lemongrass and white peach that can pair well with chilled pea and mint soup
  • Sauvignon Blanc: An aromatic white wine with notes of grass and green bell pepper that blends well with peas
2

Well I would do either the Gruner or the Rose, so…

3

Pinot noir?:scream:.

I’d go with GV, good Provence Rose, Sancerre ( not NZSB) , Ontario Riesling , unoaked SA Chenin Blanc.

4

Rkatsiteli. :grin:

Hope all is well, Maureen

1 Like
5

Interesting. One of the best wine-related AI applications that I have found is copying long conversation threads from this site and having them distilled/summarized.

6

I forgot to mention we are limited to what’s in my cellar. Lotsa German riesling going back to 1990 (very little dry apart from the effects of era and age on residual sugar), Trimbach rieslings, huet (all levels of R.S.), a few Vatan (no other SB from Loire), 2002 Gosset Polish Hill riesling, some Austrian riesling (mostly Nikolaihof and Prager) one bottle of GV (2018 Prager Stockkultur Smaragd Achleiten), chablis and other white burg and domestic chardonnay (rhys and various wines from Oregon - 00, Goodfellow and Vincent).

Oh and Italian carricante from Rhys.

7

The Nikolaihof or Prager is sounding pretty good to me. I would actually be happy with anything on your list although maybe Huet sec or somewhat aged demi would be my next preference.

8

Think 2008 Le Mont DS would work? One of my faves.

9

Sure. I remember having a Foreau Sec with some age on it in the Loire a long time ago that was paired up with a green (can’t remember the vegetable), slightly creamy soup. Just sublime. The reason I was thinking Nikolaihof is if the soup is delicate that the wine would match the flavor and weight. Well, also because it’s one of my favorite wineries : ) but I just love a nice demi sec Vouvray too. I was thinking a demi with a little more than 10 years would be about right so the 08 sounds great.

10

I keep reading the subject as being “wine pairing be aight.”

11

Someone should ask AI what wine to pair with some nice white fish.

12

I like the Rhys Carricante idea.
As someone else alluded, please don’t attempt Pinot noir!
Next time, while peas are still in season, invite me and I’ll bring a Gruner, which seems like best match.

13

That sounds amazing. Thanks for the idea!

14

I agree, Maureen, that it feels like a Prager–either GV or Ries–will be best, but I’m biased because I love Prager so very much. The Grosset might still be too robust…a 2002 should almost be ready to drink :wink:

15

I think the pinot suggestion is a hullucination – maybe a joke off Berserkers or Reddit?

Otherwise, that’s pretty good, Maureen. Impressive!

But it can’t be trained on Berserkers, now that I think about it. Otherwise it would respond with Champagne no matter what food you’re pairing.

Now try “mixed teriyaki grill” and see how it compares to this:
"Wine Pairing: Mixed teriyaki grill

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16

“Wine doesn’t really go with that. The mint throws everything off. Try pilsner.”

17

While I’d probably drink no wine at all with this soup - IF … GV, SB and Rose are no bad recs (PN is no good) - or dry Sherry or Arbois