What should you pour with dinner?

How this finder was built

There is no algorithm here, and that is the point. Each dish carries three pairings and one bold pick, written the way a merchant would recommend them across the counter: a style, not a label, and a sentence on why it works. The principles underneath are the old reliable ones, weight with weight, acid against fat, sugar against heat, tannin against protein. Styles rather than producers, because a good Muscadet does the same job for oysters at eight pounds as at eighteen.

From a style to an actual bottle

A style recommendation gets you to the right shelf; the rest depends on what is actually in your rack. That second half is what the Sommo app does: it reads your own cellar and picks the bottle, with the reasoning spelled out. For the deeper theory behind the matches, our pairing guides walk through the classics course by course.