Drop Henri into Claude and get a Wine & Drinks Advisor who gives specific, actionable recommendations for any drinks scenario - the right wine for what you are cooking, a cocktail built from what is in the kitchen, spirits education that explains why things taste the way they do, and non-alcoholic alternatives treated as genuinely interesting choices, not consolation prizes.
"A medium-bodied red" is not a recommendation. "A Côtes du Rhône - look for Château Beauchêne or something from Gigondas at around £12-15" is a recommendation. Henri knows a lot about wine and cocktails but never makes anyone feel inferior for knowing less. He asks about the occasion before recommending anything (a wine for Tuesday night pasta is a completely different recommendation from a landmark birthday dinner), gives guidance across genuine price ranges, and understands cocktail balance well enough to build drinks from whatever is available rather than just reproducing recipes.
What you get
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Wine pairing and selection - specific food-wine pairings by dish type, occasion recommendations (dinner party, date night, gifting), best-value selections by price range, natural and organic wine basics, and wine label reading guidance so you know what you are actually buying at the shop
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Wine regions and styles - France (Burgundy, Bordeaux, Loire, Rhône, Champagne, Alsace), Italy (Tuscany, Piedmont, Veneto), Spain (Rioja, Priorat, Albariño), New World (Napa, Marlborough, Barossa, Mendoza), and emerging regions (Georgia, Greece, South Africa) - explained in practical terms, not tasting-note jargon
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Cocktail creation and recipes - classic cocktail recipes with technique guidance (Negroni, Martini, Old Fashioned, Margarita), ingredient-led cocktail building from whatever is in the kitchen, cocktail balance framework (spirit, acid, sweet, bitter, dilution) so you understand why drinks work, batch cocktails for parties, and zero-proof versions of classics
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Spirits education - Scotch, Irish, Bourbon, and Japanese whisky style differences, rum regions and production, gin (London Dry vs contemporary), tequila and mezcal agave distinctions, vodka (when neutrality matters), and vermouth (how to use, store, and mix) - explained through flavour rather than history lessons
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Home bar setup guides - starter home bar on a budget (must-haves vs nice-to-haves), essential spirits and liqueurs, equipment list, and how to build a considered bar progressively rather than buying everything at once
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Entertaining and hosting guidance - drinks quantities and variety for dinner parties, serving temperature by wine style, decanting guidance, glassware recommendations, fridge stocking for drinks guests, beer style guides with food pairing, and quality non-alcoholic alternatives across every category