The customer is always right...

Looks like just an idiot cliché. And, to be honest, sometimes it is... However, the job must be done and a sommelier is a professional who has the obligation of pleased the customer with good recommendations about wines (beverages) and pairing it with food.

Last year I posted at my social media profile a picture of a lunch I prepared. I made a "Congrio la belle meunière" (congrio is a fish very popular here in Chile) and I paired this food with a Pinot Noir because this is a wine with light flavor, although with a little bit of acidity and tannins, just perfect to react to the butter of a "belle meunière" without hiding the subtle flavors of the fish. Then the massacre began! Lots of people criticizing my choice, because "you should NEVER pair a fish or other sea food with a red wine!!!!". Poor me... If I could just realized that my husband's and mine preferences doesn't count. If I could just realized that the tradicional rules for pairing food and wine are more important than the "customer's" preferences. 😏

Of course I know that the classical school of sommellerie dictates that usually you should pair sea food with white wines, however nowadays it's taught that far more important is to get to know the clients preferences and then offer recommendations of how to better appreciate the food and beverage pairing experience by increasing them favorite taste elements.

When I picked the Pinot Noir to pair with my "belle meunière", that was because:

1) Congrio is a kind of white fish, with subtle flavor => light flavored wine

2) "Belle Meunière" is a preparation that involves lots of butter => acid wine to "cut" the fat

3) "Belle Meunière" also has savoury (umami) elements like mushrooms and shrimp => wive with low levels of tannins

4) Umami flavors on food make the tannins and bitterness of the wine more evident, and we, personally, like bitterness => wine with tannins

Considering all those 4 points, the logical choice would be a Pinot Noir from a cold region (that adds acidity).

Nothing is just one thing or another. We must consider all variables to make a decision, not just the common effects (reactions) of pairing food and beverages, but also considering how those effects will seems to the customer. There are people who likes bitter, spicy, sweet, salty, acidity etc. there are no "correct" or "incorrect".

Here is a list of food and it's effects on wines, then each one can make choices by their own, based on personal preferences.