El día que una AI escribió mi blog

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Cuando era adolescente, un día me preguntó mi novio que hoy es mi esposo, a qué le tenía miedo y le dije a que las máquinas controlen el mundo. Se imaginan esa conversación en 1990? Era ridícula mi idea. Hoy no sé si le tengo miedo pero veo cada vez más real la situación.

No me malentiendan, soy la primera en aprender sobre nuevas tecnologías y trato siempre de estar un paso más adelante que el resto de mi entorno (obviamente no siempre se pueden, jaja). Pero desde hace unos días que veo cómo varias personas me recomendaban usar ChatGPT para creación de textos o resolver dudas y me entró la curiosidad.

Esta mañana he probado más de 10 preguntas sobre elaboración de productos, estrategias de marketing, historias sobre productos y por último le pedí que escriba una nota para mi blog sobre maridaje vinos y comidas con 10 tips y me dió esto en menos de 30 segundos. Ahora sí puedo sentir más cerca lo que temía hace 30 años.

Aquí les dejo el resultado y me gustaría saber sus opiniones.

Write an article for my blog about wine and food pairing. Give me ten tips

• Wine and food pairing is a fun and delicious way to enhance the flavors of both the wine and the food. By choosing the right wine to complement your meal, you can create a truly exceptional dining experience. Here are ten tips to help you get started with wine and food pairing:

• Start with the basics: white wines typically pair well with lighter dishes, such as seafood and salads, while red wines are a better match for heartier meals, such as steaks and roasts.

• Consider the intensity of the flavors: if your dish has bold, assertive flavors, choose a wine with a similar intensity to match. For example, a full-bodied red wine would pair well with a rich, savory dish, while a light, crisp white wine would be a better match for a delicate salad.

• Think about the wine’s acidity: wines with high acidity, such as Sauvignon Blanc and Pinot Grigio, pair well with dishes that have a similar level of acidity, such as citrusy salads or tomato-based sauces.

• Match the wine’s sweetness with the sweetness of the dish: sweet wines, such as Riesling and Moscato, are a great match for desserts, but they can also be enjoyed with spicy dishes to balance out the heat.

• Experiment with different flavor profiles: don’t be afraid to try something new and unexpected. For example, a dry rosé can be a delicious match for spicy Asian dishes, while a fruity red wine can pair well with grilled vegetables.

• Consider the wine’s tannins: wines with high tannin levels, such as Cabernet Sauvignon and Syrah, pair well with fatty, protein-rich dishes, such as steak and lamb, as the tannins help to cut through the fat and cleanse the palate.

• Think about the wine’s body: the body of a wine refers to its weight and texture on the palate. Light-bodied wines, such as Pinot Noir and Gamay, pair well with delicate dishes, while full-bodied wines, such as Cabernet Sauvignon and Merlot, are a better match for richer, heavier dishes.

• Don’t be afraid to ask for help: if you’re not sure which wine to choose, ask your server for recommendations based on the dishes you’re ordering. Many restaurants also offer wine pairing menus, which can be a great way to explore new combinations.

• Taste the wine before you order: if you’re not sure about a particular wine, ask for a taste before you commit to a whole bottle. This will give you a chance to try it and see if it’s a good match for your meal.

• Trust your own palate: above all, remember that wine and food pairing is a personal experience, and what works for one person may not work for another. Trust your own taste buds and have fun experimenting with different combinations.

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