An AI sommelier that recommends only wines from your cellar

The AI sommelier never lists a wine that is not on your menu. If your menu already prints a recommendation below a dish (“Recommended wine: …”), it is recognised, shown first and linked to the bottle in your cellar.

When the menu says nothing, the engine selects from your cellar based on the structure of the dish and of each wine.

• The dish is classified into one of twenty archetypes (oysters and shellfish, delicate fish, braised meat, tomato dish, soft cheese, spicy dish, chocolate dessert…), with its cooking method, bitterness, acidity, and measured fat, salt and sugar values.
• The wine is assigned a structure resolved field by field: tannin, acidity, body, sugar, oak ageing, bubbles, fortification. The words on the menu take priority (brut, demi-sec, barrel-aged), then the appellation, then the dominant grape, based on verified tables.
• The rules are those of classic pairing: acidity against fat, tannin against protein, bubbles with fried food, sugar with sweet dishes, a lightly tannic red with umami, a crisp white with iodine, and regional pairing to decide between them.
• The result: one wine per style (crisp white, rich white, dry rosé, light red, structured red, sparkling, sweet wine…), each with its displayed reason. A wine rejected by the engine is never suggested.

Colour, grapes (those written on the menu, otherwise inferred from the appellation), structure, alcohol content, serving formats (glass, bottle) and calories per glass. The wine menu keeps its original organisation (by region, by colour, by the glass or by the bottle) and can also be presented in a structured format.

A wine's grapes are never invented: when the menu does not name them and the appellation does not require them, the page leaves them out.

Classic drinks are described using a verified reference: IBA cocktails (negroni, spritz, mojito, old fashioned…), aniseed aperitifs, kirs, mulled wine, Irish coffee, juices and waters. Each is assigned its format, calories and alcohol content as served. Beers are grouped as draught and bottled, with their formats.

For a guest who does not drink alcohol, pairing is based on drink class: a bitter or tonic, sparkling water, iced tea or freshly squeezed juice depending on the dish — always from what you serve.

• It does not reason based on vintage: a vintage written on the menu is displayed, not interpreted.
• It does not promote a more expensive bottle: for an equally good pairing, the least expensive wine comes first.
• A wine with no known appellation or grape is assigned a partial structure; the engine holds back rather than guess.