{
  "id": "ogs:core:pairing:wagyu-barolo",
  "ogs_version": "0.1.0",
  "name": "Seared Wagyu A5 with Barolo 2018",
  "description": "A high-scoring harmony pairing. The intense tannins of Barolo find their perfect foil in wagyu's extreme marbling, while shared earthy aromatics (truffle jus meets forest-floor/tar) create deep convergence. Both elements are bold and full-bodied, ensuring neither overpowers the other.",
  "dish_ref": "ogs:core:dish:seared-wagyu-truffle",
  "beverage_ref": "ogs:core:beverage:barolo-2018",
  "match_types": [
    {
      "type": "harmony",
      "score": 88,
      "description": "Shared earthy, umami-forward profiles create deep convergence. The truffle jus and Barolo's forest-floor/tar notes speak the same aromatic language.",
      "primary": true
    },
    {
      "type": "structural_balance",
      "score": 95,
      "description": "Textbook tannin-fat synergy. The firm tannins of Nebbiolo are softened by wagyu's extreme intramuscular fat, creating a smooth, integrated mouthfeel.",
      "primary": false
    },
    {
      "type": "intensity_alignment",
      "score": 92,
      "description": "Both dish and wine are bold and full-bodied. Neither element is lost or overpowered.",
      "primary": false
    },
    {
      "type": "bridge",
      "score": 85,
      "description": "Earth-family aromatics (truffle, forest floor, tar) bridge dish and wine aromatically.",
      "primary": false
    }
  ],
  "overall_score": 92,
  "grade": "A",
  "explanation_codes": [
    {
      "code": "STRUCT_TANNIN_FAT",
      "weight": 0.95,
      "detail": "A5 wagyu's extreme marbling (BMS 8-12) softens Barolo's firm Nebbiolo tannins, creating the classic tannin-fat synergy at its most elevated expression."
    },
    {
      "code": "STRUCT_INTENSITY_MATCH",
      "weight": 0.85,
      "detail": "Both the dish (rich wagyu with concentrated truffle jus) and the wine (full-bodied, 14.5% ABV Barolo) operate at high intensity levels."
    },
    {
      "code": "AROMA_SHARED_EARTH",
      "weight": 0.80,
      "detail": "Black truffle's fungal, forest-floor aromatics share the earth family with Barolo's tar, dried-leaf, and forest-floor notes."
    },
    {
      "code": "STRUCT_BODY_ALIGN",
      "weight": 0.75,
      "detail": "Dish body (9.0) and wine body (8.0) are closely aligned, ensuring a balanced mouthfeel experience."
    },
    {
      "code": "HARMONY_FLAVOR_CONVERGE",
      "weight": 0.70,
      "detail": "The overall flavor profiles converge around umami, earth, and dark richness — a unified taste experience."
    },
    {
      "code": "STRUCT_TANNIN_PROTEIN",
      "weight": 0.60,
      "detail": "Proteins in the beef bind with tannins, further reducing astringency beyond the fat effect."
    }
  ],
  "risks": [
    {
      "code": "RISK_ALCOHOL_OVERPOWERS",
      "severity": "low",
      "description": "At 14.5% ABV, alcohol heat could slightly numb perception of the truffle's more delicate volatile aromatics.",
      "mitigation": "Serve the Barolo at 16-18°C (cellar temperature) to reduce perceived alcohol heat. Decant for 2+ hours."
    }
  ],
  "confidence": 0.90,
  "evidence": {
    "method": "computed",
    "sources": [
      "OGS sensory profile analysis",
      "Classical sommelier pairing principles (tannin-fat synergy)",
      "WSET Diploma food and wine pairing framework",
      "Established Piedmontese culinary tradition (Barolo with rich red meat)"
    ],
    "notes": "Very high confidence. Tannin-fat synergy is one of the most well-established principles in food and wine pairing. The regional affinity (Italian truffle preparation with Piedmontese wine) adds further support."
  },
  "metadata": {
    "created": "2025-01-01T00:00:00Z",
    "updated": "2025-01-01T00:00:00Z",
    "source": "OGS reference library",
    "license": "Apache-2.0"
  }
}