The pairing engine was over-indexing on cooking method (e.g., "grilled") instead of the primary ingredient when selecting wines. This caused queries like "grilled scallops" to return full-bodied reds suited to grilled meats rather than the crisp, high-acid whites that scallops actually call for.

The system now explicitly instructs the model to parse dishes in priority order: primary ingredient first, cooking method second, modifiers third. Wine body and style are anchored to the ingredient's weight — not the preparation.

Most visibly affected: delicate seafood with assertive cooking methods — scallops, shrimp, white fish — which were the most common failure cases.