@soulcraft/kits 1.0.0

package/kits/pour-house/skills/social-calendar/SKILL.md

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+---
+id: social-calendar
+name: Social Media Calendar
+description: Generates a month of social media content for The Pour House across Instagram, TikTok, and Facebook, organized across five content pillars with a hashtag bank, platform-specific format guidance, and aesthetic direction aligned with an elegant tasting room brand.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: false
+---
+
+# Social Media Calendar
+
+You plan and write a full month of social media content for **{{businessName}}** in {{city}}. Content is distributed across five pillars with platform-specific formatting. The aesthetic is clean, elegant, and sensory — a tasting room, not a nightclub.
+
+## When to Trigger
+
+Invoke this skill when staff ask:
+- "Plan this month's social content"
+- "What should we post next week?"
+- "Social calendar for [month]"
+- "Give me Instagram captions for the week"
+- "TikTok ideas for wine content"
+- Any request for social media content planning or individual post copy
+
+## Content Pillars
+
+### Pillar 1 — Wine & Beer Beauty (30% of posts)
+Flight photography. Pour shots in motion. Bottle labels. Glassware arrangements. Cork and capsule details. The visual language of a tasting room.
+
+**Instagram**: Clean compositions. Dark wood table, single candle, two glasses, natural light from the side. Pale cream or burgundy backgrounds. The product is beautiful — the photography should respect it.
+**Caption style**: Short, evocative. The wine's name and region + one sensory detail + call to visit or book.
+
+Example: "The 2019 Gevrey-Chambertin. Burgundy at its most elemental — red cherry, forest floor, and a finish that asks you to slow down. Pouring now in our Old World Red flight. Link in bio to reserve."
+
+### Pillar 2 — Education (25% of posts)
+Quick varietal facts. Pairing tips. Wine vocabulary explained in plain language. Sommelier knowledge bites. "Things you should know before your next wine dinner."
+
+**Instagram**: Text card or Reel. Use a consistent template: dark background, elegant serif font (Cormorant Garamond), the question or fact in large type, {{businessName}} logo in corner.
+**TikTok**: 30–60 second talking-head or voice-over format. "Here's why your Cabernet tastes better with steak than with fish." Fast, confident, specific.
+**Caption style**: State the fact or principle clearly. Don't hedge. One takeaway.
+
+Example caption: "Acid is your best friend at the dinner table. High-acid wines (Sauvignon Blanc, Champagne, Chianti) cut through fat and salt in a way no low-acid wine can. That's the whole reason Champagne and fried chicken is not a gimmick — it's chemistry. 🍾"
+
+### Pillar 3 — Experience & Atmosphere (20% of posts)
+The tasting room itself. Tables at golden hour. Glassware at dusk. Soft candlelight. A cheese board freshly arranged. Couples leaning in over a tasting note. Groups laughing between pours. Staff moments (never invasive — frame and atmosphere, not faces unless guests have consented).
+
+**Instagram**: The room as editorial photography. This is the "mood" content — it sells the experience by showing what it feels like.
+**Caption style**: Invite. "An evening at {{businessName}} looks a lot like this." Or describe the experience from the guest's perspective.
+
+Example: "Four wines. An hour that doesn't feel like an hour. The moment when the third pour is the one that surprises you. Reserve a flight for your next evening in {{city}}."
+
+### Pillar 4 — Seasonal & Arrivals (15% of posts)
+What's in season. Harvest news from Burgundy or Napa. New flight launches. A new brewery partnership. "What we're pouring this month" announcements. The wine world has a natural calendar — follow it.
+
+**Instagram**: New arrival bottle shot or flight arrangement. The announcement format.
+**Caption style**: News with context. "Our Fall Old World Red flight just launched — here's what's in it and why we chose each bottle."
+
+Examples by season:
+- January: "Gift card redemption season. We've seen faces we haven't seen in a year — welcome back."
+- March: "Rosé is back. Provence, dry, pale salmon, completely unreasonable to drink only in summer."
+- November: "Beaujolais Nouveau arrives Thursday. It's a celebration, not a serious wine — and that's exactly the point."
+- December: "The Winemaker Dinner is sold out. Next one: [date]. Join the mailing list to get first access."
+
+### Pillar 5 — Promotional (10% of posts)
+Gift cards. Winemaker Dinner availability. Private tasting booking CTA. Seasonal promotions. Direct calls to book.
+
+**Instagram**: Keep promotional posts to 1 in every 10. When you do post promotional content, make it elegant — never discount language, never urgency gimmicks.
+**Caption style**: Clear offer, simple CTA, dignified tone.
+
+Example: "Give a gift card from {{businessName}}. Good for any flight, pairing, or private tasting. Never expires. Available in any amount from $30. Link in bio."
+
+---
+
+## Platform-Specific Guidance
+
+### Instagram
+
+**Aesthetic**: Consistent visual palette — burgundy, cream, dark wood, candlelight. Always high-resolution. No filter effects that look like filters. Natural light or warm studio light only.
+
+**Feed grid**: Plan the grid in alternating patterns — beauty shot → education card → atmosphere → beauty shot → seasonal → promotional. No two dark posts next to each other.
+
+**Stories**: 3–5 Stories per week. Polls ("Old World or New World?"), behind-the-scenes prep, new arrival previews, quick tasting tips.
+
+**Reels**: 2–4 per month. Pour technique, blind tasting challenge, "what's in our current flight" tour, sommelier introduction.
+
+### TikTok
+
+**Formats that work for a tasting room**:
+- "I'm a sommelier and here's what I actually order when I go to a wine bar" (insider content)
+- Pour technique in slow motion with explanation voice-over
+- Blind tasting challenge: "My sommelier coworker guessed the grape from smell alone. Watch."
+- "Guess the grape" series — show the wine color, describe the aroma, reveal the varietal
+- "Why [expensive wine] is worth it / not worth it" — honest takes build trust
+- Pairing demos: "I paired Champagne with fried chicken so you don't have to wonder"
+- Flight walkthrough: each wine in the current flight in 10 seconds each
+
+**TikTok tone**: Faster, more direct than Instagram. The sommelier is still knowledgeable but speaks like a person, not like a brand. First-person, specific, a little irreverent.
+
+### Facebook
+
+**Audience**: Slightly older than Instagram. Event announcements and Winemaker Dinner invites perform especially well here.
+**Post frequency**: 3–4 per week. Repurpose Instagram content with longer captions. Events should always be posted as Facebook Events, not just feed posts.
+**Best-performing content**: Winemaker Dinner announcements, educational long-form posts (Facebook allows and rewards longer captions), gift card promos in November/December.
+
+---
+
+## Hashtag Bank
+
+Use 5–10 per Instagram post, tailored to content type. Never repeat the same set post after post — rotate from this bank:
+
+**Brand hashtags**: #pourhouse #{{businessName | lowercase, no spaces}}
+
+**Experience hashtags**: #winetasting #wineflight #guidedtasting #sommelierslife #tastingroom #winebar #sommelier
+
+**Education hashtags**: #wineducation #learnaboutwine #winetips #winepairings #winenerd #cicerone #craftbeer
+
+**Community hashtags**: #winelovers #wineoftheday #winetime #drinkwine #vino #instawine #weekendwine #winenight
+
+**Local hashtags**: #{{city}}wine #{{city}}eats #{{city}}nightout #{{city}}foodie #{{city}}sommelier (customize to actual city)
+
+**Content-specific**:
+- Cheese content: #cheeseandwine #cheeseboard #charcuterie #winepairings
+- Beer content: #craftbeer #craftbeerlovers #beertasting #localbrewery #beerflight
+- Event content: #winemakerdinner #privatedining #winetastingevent #{{city}}events
+
+---
+
+## Monthly Calendar Format
+
+Produce the calendar as a table:
+
+| Date | Platform | Pillar | Format | Caption (or draft) | Hashtags |
+|---|---|---|---|---|---|
+| [date] | Instagram | Beauty | Static photo | [caption] | [tags] |
+| [date] | TikTok | Education | Reel | [script/hook] | [tags] |
+| … | … | … | … | … | … |
+
+Include 18–22 posts per month across all platforms. Flag which posts can be cross-posted (Instagram feed → Facebook feed with slight caption edit) to reduce production burden.
+
+End the calendar with a brief **Content Notes** section flagging any upcoming seasonal moments, local events, or {{businessName}} events (Winemaker Dinner, flight launches) that should be calendared and announced in the following month.

package/kits/pour-house/skills/sommelier-expertise/SKILL.md

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+---
+id: sommelier-expertise
+name: Sommelier Expertise
+description: Teaches the AI assistant deep wine and beer knowledge for the tasting room — regions, varietals, styles, tasting vocabulary, pairing principles, serving temperatures, glassware, and cicerone-level beer knowledge.
+type: background
+version: 1.0.0
+requiresVision: false
+requiresData: false
+---
+
+# Sommelier Expertise
+
+You are deeply familiar with wine and beer at a professional sommelier and cicerone level. This document gives you the technical and sensory vocabulary, regional knowledge, and pairing principles needed to write accurate tasting notes, answer guest questions, generate educational content, and assist staff at **{{businessName}}**.
+
+---
+
+## Wine Regions and Varietals
+
+### Old World Reds
+
+**French Bordeaux**
+- Primary grapes: Cabernet Sauvignon (Left Bank — Médoc, Pauillac, Saint-Estèphe), Merlot (Right Bank — Pomerol, Saint-Émilion), Cabernet Franc (Pomerol and Saint-Émilion blends)
+- Style: structured, tannic, age-worthy. Cassis, cedar, graphite, tobacco. Left Bank more tannic and austere in youth; Right Bank more supple and approachable.
+- Key vintages to know: 2015, 2016, 2018 (exceptional); 2017 (lighter, more forward)
+- Service: Bordeaux glass (wide bowl, tapered rim). Decant for 30–60 minutes for younger vintages.
+
+**Burgundy (Pinot Noir)**
+- Appellations: Grand Cru (Romanée-Conti, Chambertin, Musigny), Premier Cru, Village, Bourgogne regional
+- Style: translucent ruby, delicate, ethereal. Red cherry, raspberry, forest floor, wet stone, violet. High acid, silky tannin.
+- Key sub-regions: Gevrey-Chambertin (power), Chambolle-Musigny (elegance), Vosne-Romanée (complexity), Nuits-Saint-Georges (structure)
+- Service: Burgundy glass (wide bowl, to concentrate aromatics). 55–60°F.
+
+**Rhône Valley**
+- Northern Rhône: Syrah dominant (Hermitage, Côte-Rôtie, Crozes-Hermitage). Dark fruit, olive, smoked meat, pepper, violets.
+- Southern Rhône: GSM blends — Grenache, Syrah, Mourvèdre (Châteauneuf-du-Pape, Gigondas). Ripe cherry, leather, lavender, garrigue.
+
+**Italian Reds**
+- Barolo / Barbaresco (Piedmont): Nebbiolo grape. Tar, roses, dried cherry, tobacco, leather. Famously tannic in youth; needs age (Barolo: 5–10+ years before peak). "The wine of kings."
+- Chianti / Brunello (Tuscany): Sangiovese. Tart cherry, dried herbs, tomato leaf, leather. Chianti Classico more structured than standard Chianti.
+- Amarone della Valpolicella (Veneto): Dried Corvina grapes. Raisin, dark cherry, chocolate, tar, high alcohol (15–17%). Rich, powerful, full-bodied.
+
+### New World Reds
+
+**Napa Valley Cabernet Sauvignon**
+- Style: opulent, full-bodied, rich. Blackcurrant, black cherry, oak vanilla, mocha, cassis. Warmer climate produces riper, more generous style than Bordeaux.
+- Sub-regions: Rutherford (dusty tannins), Stags Leap (elegant), Oakville (power), Howell Mountain (structured)
+
+**Sonoma Pinot Noir**
+- Cooler than Napa. Russian River Valley: Earthy, strawberry, cola, spice. More restrained than Burgundy but more generous.
+
+**Argentine Malbec**
+- Mendoza: Deep purple, plum, blackberry, chocolate, violet. Silky tannins. More concentrated than French Cahors (original home of Malbec). High altitude vineyards produce freshness.
+
+**Australian Shiraz**
+- Barossa Valley: Dense, jammy, eucalyptus, dark chocolate, pepper. Rich and full-bodied.
+- McLaren Vale: More mineral and structured.
+- Cool-climate Clare/Eden Valley: More peppery, herbal (akin to Northern Rhône Syrah).
+
+**Spanish Rioja (Tempranillo)**
+- Crianza (2 years aging), Reserva (3 years), Gran Reserva (5 years). Cherry, leather, vanilla, dill (American oak), tobacco.
+- Ribera del Duero: More structured, powerful expressions of Tempranillo (Tinto Fino).
+
+### Old World Whites
+
+**Chablis / Burgundy Chardonnay**
+- Chablis: Unoaked or lightly oaked. Pure, mineral, oyster shell, green apple, citrus. Premier and Grand Cru show more depth.
+- White Burgundy (Côte de Beaune): Meursault (hazelnut, butter, honey), Puligny-Montrachet (mineral, citrus, finesse), Chassagne-Montrachet (richer, stone fruit)
+
+**Alsace Riesling**
+- Dry to off-dry. Petrol, lime, white peach, ginger, slate. Aromatic, high acid. Ages beautifully — 10–20 years for Grand Cru.
+- German distinction: Alsace Riesling is typically drier and fuller-bodied than German Mosel.
+
+**Loire Valley Sauvignon Blanc (Sancerre, Pouilly-Fumé)**
+- Sancerre: Flint, gooseberry, citrus, grass, chalk. Benchmark for mineral-driven Sauvignon Blanc.
+- Pouilly-Fumé: Similar but sometimes slightly richer, with more gun-flint character.
+
+**German Mosel Riesling**
+- Slate soils, steep vineyards. Delicate, lower alcohol (8–10%), high acid, off-dry to sweet depending on Prädikat level (Kabinett → Spätlese → Auslese → Beerenauslese → Trockenbeerenauslese).
+- Flavor: lime zest, peach, honey, petrol (aged), mineral. Pairs magnificently with spicy food.
+
+### New World Whites
+
+**California Chardonnay**
+- Classic style: full-bodied, oaky, buttery (malolactic fermentation), vanilla, pear, toast. Napa and Sonoma dominant.
+- Modern style: leaner, less oak, more acid-driven (Sonoma Coast, Santa Barbara). Closer to Burgundy in structure.
+
+**New Zealand Sauvignon Blanc (Marlborough)**
+- Intense, aromatic, herbaceous. Passion fruit, grapefruit, jalapeño, fresh cut grass. Higher in acid and more pungent than Loire versions.
+
+**Oregon Pinot Gris (Willamette Valley)**
+- Fuller-bodied than Alsace Pinot Gris. Peach, pear, almond, spice. Rich without being heavy.
+
+**Argentine Torrontés**
+- Aromatic white unique to Argentina. Rose petals, lychee, peach blossom, grapefruit. Highly perfumed, dry, and refreshing. Best served well-chilled.
+
+### Sparkling Wines
+
+**Champagne**
+- Grapes: Chardonnay (finesse, citrus, mineral), Pinot Noir (body, red fruit), Pinot Meunier (approachability, floral)
+- Styles: Blanc de Blancs (100% Chardonnay — crisp, elegant), Blanc de Noirs (100% black grapes — richer, fuller), Rosé (bled or blended), Non-Vintage (NV), Vintage, Prestige Cuvée
+- Flavor: brioche, yeast, citrus, green apple, chalk, toast, red fruit (Rosé)
+- Service: Flute (classic) or tulip glass (recommended — concentrates more aroma). 38–45°F.
+
+**Prosecco (Veneto, Italy)**
+- Glera grape. Lighter, fruitier, less complex than Champagne. Peach, pear, cream, apple blossom. Charmat method (tank fermented). DOCG: Conegliano Valdobbiadene.
+
+**Cava (Spain)**
+- Traditional method (same as Champagne). Xarel·lo, Macabeu, Parellada grapes. Earthy, nutty, citrus, apple. More affordable; quality ranges widely.
+
+**American Sparkling**
+- Traditional method California sparkling from Carneros, Anderson Valley. Quality producers match Champagne in technique.
+
+### Rosé
+
+**Provence Rosé (France)**
+- Grenache, Syrah, Mourvèdre, Cinsault. Pale salmon to dusty pink. Dry, delicate. Strawberry, peach, watermelon, stone, herbs (garrigue). The benchmark for dry rosé globally.
+
+**Dry American Rosé**
+- California and Oregon. Pinot Noir, Grenache, Mourvèdre. Fuller and fruitier than Provence but dry. Growing in quality.
+
+---
+
+## Tasting Vocabulary
+
+### Aroma Categories
+
+**Primary aromas** (from the grape itself):
+- Red fruits: strawberry, raspberry, pomegranate, red cherry, cranberry
+- Dark fruits: blackcurrant, cassis, blackberry, dark cherry, plum, prune
+- Stone fruits: peach, apricot, nectarine, white cherry, plum
+- Tropical: passion fruit, mango, pineapple, guava, lychee
+- Floral: violet, rose petal, jasmine, elderflower, orange blossom
+- Herbal / vegetal: tobacco leaf, green pepper (pyrazines — Cabernet Franc, Sauvignon Blanc), eucalyptus, thyme, lavender, sage
+
+**Secondary aromas** (from fermentation):
+- Yeast / brioche / bread dough (Champagne, Chardonnay aged on lees)
+- Butter / cream (malolactic fermentation in Chardonnay)
+- Cheese rind (extended lees contact)
+
+**Tertiary aromas** (from oak aging and bottle age):
+- Oak: vanilla, cedar, coconut, toast, smoke, clove, dill (American oak)
+- Age: leather, tobacco, dried fruit, earth, mushroom, truffle, forest floor (sous bois), petrol (Riesling), dried herbs, coffee
+
+### Structural Elements
+
+**Tannin**: The drying, gripping sensation from grape skins, seeds, and oak. Fine-grained (Pinot Noir) vs. grippy (young Nebbiolo, Cabernet Sauvignon). Tannin softens with age and food pairing.
+
+**Acidity**: The brightening, mouth-watering quality. High acid wines feel fresh and food-friendly (Riesling, Sauvignon Blanc, Pinot Noir). Low acid wines feel flat or flabby.
+
+**Body**: Light (delicate, under 12.5% ABV), medium (most table wines, 12.5–14%), full (rich, warm-climate reds, 14%+). Determined by alcohol, residual sugar, and extraction.
+
+**Finish**: How long flavor lingers after swallowing. Short (under 5 seconds), medium (5–15 seconds), long (15–30 seconds), very long (30+ seconds — indicator of quality). The character of the finish (dry tannin, fruit, mineral, oak) matters as much as the length.
+
+**Balance**: The interplay of fruit, acid, tannin, alcohol, and oak. A balanced wine has no single element dominating to the point of harshness or flabbiness.
+
+---
+
+## Pairing Principles
+
+### The Five Core Rules
+
+1. **Fat cuts tannin** — A steak's protein and fat soften tannic reds (Cabernet Sauvignon, Barolo). The wine tastes more elegant; the meat tastes less heavy. Classic reason Cabernet + ribeye works.
+
+2. **Acid cuts fat** — Champagne with fried food, Sauvignon Blanc with goat cheese, Chablis with oysters. The wine's acidity refreshes the palate between bites of rich food.
+
+3. **Sweet with sweet** — Sauternes with foie gras; Port with blue cheese (the salt + sugar contrast is a bridge). Never pair a dry wine with a sweet dish — the wine tastes sour by comparison.
+
+4. **Regional pairing** — Wines taste best with the food of their region. Chianti with tomato-based pasta. Muscadet with French oysters. Riesling with Alsatian choucroute garnie. Centuries of proximity produced these combinations.
+
+5. **Mirror or contrast** — Either match the weight and intensity (a big Cabernet with a rich short rib) or use deliberate contrast (a delicate Pinot Noir cutting through butter-poached lobster). Both work; choose intentionally.
+
+### Specific Pairing Guidelines
+
+| Wine | Pairs With | Avoid |
+|---|---|---|
+| Champagne / Sparkling | Fried food, oysters, caviar, salty snacks, soft cheese | Heavy red meat, very sweet desserts |
+| Sauvignon Blanc | Goat cheese, green vegetables, seafood, herbaceous dishes | Oaky red wines (fight each other) |
+| Chardonnay (oaked) | Lobster, chicken in cream sauce, mushroom risotto, brie | Very acidic foods (vinegar, tomato) |
+| Riesling (off-dry) | Spicy Thai/Indian, Asian cuisine, pork, duck | Tannic reds (overwhelming) |
+| Pinot Noir | Salmon, duck, mushrooms, grilled chicken, soft aged cheese | Rich braised lamb (needs more tannin) |
+| Cabernet Sauvignon | Ribeye, lamb chops, aged cheddar, dark chocolate | Delicate fish, subtle seafood |
+| Syrah / Shiraz | Game meat, lamb, smoked meats, olive tapenade | Delicate white fish |
+| Malbec | Grilled steak, empanadas, blue cheese | Subtle shellfish |
+| Barolo / Nebbiolo | Braised meats, truffle pasta, aged parmesan | Anything light (overwhelms it) |
+| Sauternes | Foie gras, blue cheese (Roquefort), fruit tarts | Savory meat dishes without sweetness |
+
+### Cheese and Charcuterie Specifics
+
+- **Fresh / soft cheese** (chèvre, burrata, ricotta): High-acid whites — Sancerre, Sauvignon Blanc, Prosecco
+- **Bloomy rind** (Brie, Camembert): Light red (Beaujolais, young Pinot Noir) or sparkling
+- **Semi-hard** (Manchego, Comté, Gruyère): Medium reds (Rioja, Côtes du Rhône), whites with body (white Burgundy)
+- **Hard aged** (Parmigiano-Reggiano, aged Gouda, aged cheddar): Full reds — Barolo, Cabernet Sauvignon, Amarone
+- **Blue** (Roquefort, Gorgonzola, Stilton): Sweet wine — Sauternes, Port, Beerenauslese Riesling
+- **Charcuterie (cured meats)**: Medium reds with acidity — Chianti, Barbera, Côtes du Rhône, or dry sparkling to cut the fat
+
+---
+
+## Beer Knowledge (Cicerone Level)
+
+### Beer Style Reference
+
+**Lager**
+- Clean, crisp, highly carbonated. Brewed and conditioned cold. Little to no hop or malt complexity.
+- Types: American Lager (light, mass-market), Czech Pilsner (Pilsner Urquell — floral hops, malt, clean bitter finish), Munich Helles (malt-forward, delicate).
+
+**Pilsner**
+- German Pilsner: Drier, more hop-forward than Czech. Herbal, spicy (Saaz hops), clean finish.
+- Czech Pilsner: More malt-forward, rounded, slight diacetyl acceptable.
+
+**Wheat Beer**
+- Hefeweizen (German): Banana, clove, bread, low hop bitterness. Hazy, medium carbonation. Excellent with salads, light fish, brunch.
+- Witbier (Belgian): Coriander, orange peel, pepper, hazy. Lighter and spicier than Hefeweizen. (Blanche de Bruges, Hoegaarden)
+
+**Pale Ale / IPA**
+- Pale Ale: Balanced malt and hop. Caramel malt, citrus or floral hops. American Pale Ale (APA) hoppier than British.
+- West Coast IPA: Dry, bitter, clear. Piney, grapefruit, resinous. High IBUs, dry finish.
+- New England IPA (NEIPA): Hazy, juicy, soft bitterness. Tropical fruit (mango, peach, passion fruit), low bitterness despite high hop content.
+- Double/Imperial IPA: Higher ABV (8–10%), intensified hop character.
+
+**Amber / Red Ale**
+- Caramel malt, toasty, medium body. Toffee, biscuit, mild hops. Bridges light lagers and darker styles.
+
+**Stout**
+- Dry Irish Stout (Guinness): Roasted barley, coffee, dark chocolate, very low carbonation, nitrogen poured. Dry, bitter finish.
+- Milk Stout: Added lactose (unfermentable) creates sweetness, creamy texture. Chocolate milk, espresso.
+- Imperial / Russian Imperial Stout: 9–13% ABV. Intense roasted malt, dark fruit, molasses, dark chocolate, whisky notes. Often barrel-aged.
+
+**Porter**
+- Lighter than stout. Chocolate, coffee, caramel, mild roast. More balanced sweetness. Brown Porter vs. Robust Porter.
+
+**Sour Beer**
+- Gose: German wheat beer with salt and coriander. Tart, refreshing, low ABV. Pairs with seafood, citrus dishes.
+- Berliner Weisse: Very light, highly tart, low alcohol. Often served with fruit syrups in Germany. Refreshing summer beer.
+- Lambic (Belgian): Wild fermented. Farmyard, funky, complex. Gueuze (blended lambic), Kriek (cherry lambic), Framboise (raspberry).
+- American Wild Ale: Brettanomyces yeast character — leather, barnyard, tropical fruit, earthy complexity.
+
+**Belgian Ales**
+- Saison: Dry, spicy, fruity, highly carbonated. Pepper, citrus, farmhouse earthiness. Classic food beer — pairs with nearly everything.
+- Dubbel: Dark Belgian abbey ale. Caramel, dark fruit (raisin, plum), mild roast, moderate ABV (6–8%).
+- Tripel: Pale Belgian abbey ale. Banana, clove, citrus, spice, high ABV (8–10%). Deceptively drinkable.
+- Quadrupel / Belgian Strong Dark: Rich, complex, 10–12% ABV. Fig, prune, caramel, dark fruit, warming alcohol.
+
+**Barrel-Aged Beer**
+- Bourbon barrels: Vanilla, coconut, oak, caramel, whisky. Most common with Imperial Stouts.
+- Wine barrels: Fruity, tannic, complex. Used with sours and wild ales.
+- Rum barrels: Molasses, tropical sweetness. Used with robust porters and dark ales.
+
+### Cicerone Tasting Vocabulary
+
+**Aroma terms**: grain (malt), hops (herbal, floral, citrus, piney, resinous, tropical), esters (fruit — banana from Hefeweizen yeast, apple from certain ale yeasts), phenols (clove, pepper, spice — from certain Belgian yeasts), diacetyl (butter — flaw in most styles, acceptable in some), sulfur (flaw)
+
+**Bitterness**: Measured in IBUs (International Bitterness Units). Light lager: 5–15 IBUs. APA: 30–50 IBUs. West Coast IPA: 60–100 IBUs. Perception of bitterness is relative to malt sweetness — a high-ABV malt-forward beer at 60 IBUs may taste less bitter than a session IPA at 40 IBUs.
+
+**Carbonation**: Lagers and Belgian ales typically highly carbonated. Stouts (especially nitro) low carbonation. Affects mouthfeel, head retention, and aromatics delivery.
+
+**Body and mouthfeel**: Thin (session beers, Berliner Weisse), medium (most ales), full (milk stouts, barleywines, Belgians). Lactose and oats add body and creaminess.
+
+**Head retention**: Persistent head indicates good malt protein content and carbonation. Essential for Hefeweizen and Pilsner presentation.
+
+---
+
+## Serving Temperatures
+
+Serving temperature dramatically affects how wine and beer express themselves. Too cold suppresses aromas; too warm amplifies alcohol and flabbiness.
+
+### Wine
+
+| Style | Temperature | Why |
+|---|---|---|
+| Sparkling (Champagne, Cava, Prosecco) | 38–45°F (3–7°C) | Preserves bubbles, bright acidity |
+| Light whites (Sauvignon Blanc, Pinot Gris, Riesling) | 45–50°F (7–10°C) | Highlights aromatics and acid |
+| Full whites (white Burgundy, oaked Chardonnay) | 50–55°F (10–13°C) | Allows texture and oak to show |
+| Rosé | 48–52°F (9–11°C) | Between sparkling and light white |
+| Light reds (Pinot Noir, Gamay/Beaujolais) | 55–60°F (13–15°C) | Preserves freshness and red fruit |
+| Full reds (Cabernet, Syrah, Barolo, Malbec) | 60–65°F (15–18°C) | Allows tannin to soften, oak to integrate |
+
+**Important note**: "Room temperature" was coined in European cellars (around 60°F). Modern US room temperature (70–72°F) is too warm for all wines — it flattens reds and makes whites flabby.
+
+### Beer
+
+| Style | Temperature | Why |
+|---|---|---|
+| Light lager, Pilsner | 38–42°F (3–6°C) | Crispness, carbonation retention |
+| Wheat beer (Hefeweizen, Witbier) | 40–45°F (4–7°C) | Aroma and refreshment |
+| Pale Ale, IPA | 45–50°F (7–10°C) | Hop aroma, balance |
+| Amber, Red Ale | 48–52°F (9–11°C) | Malt character |
+| Stout, Porter | 50–55°F (10–13°C) | Roast complexity, less bitterness |
+| Belgian Ales (Saison, Dubbel, Tripel) | 50–55°F (10–13°C) | Ester and phenol expression |
+| Barrel-aged, Imperial Stout | 55–60°F (13–15°C) | Full complexity, warming |
+| Sour (Gose, Berliner Weisse) | 40–45°F (4–7°C) | Refreshing tartness |
+
+---
+
+## Glassware Basics
+
+The right glass concentrates the wine or beer's aromatics toward the nose and shapes the pour to reach the palate optimally.
+
+### Wine Glasses
+
+**Bordeaux glass**: Large bowl, taller than wide, tapered rim. For Cabernet Sauvignon, Merlot, and other full reds. Wide bowl allows tannins to soften through aeration; tapered rim directs wine to the center of the palate.
+
+**Burgundy glass**: Wide, round bowl, narrowing rim. For Pinot Noir and lighter reds. Maximizes surface area to volatilize delicate aromatics. Also excellent for white Burgundy.
+
+**Standard white wine glass**: Smaller, narrower bowl than red glass. Preserves aromatics and keeps wine cooler for longer. U-shaped to concentrate citrus and floral notes. Use for Sauvignon Blanc, Chardonnay, Riesling, Pinot Gris.
+
+**Flute**: Tall, narrow, straight-sided or slightly tapered. For Champagne and sparkling. Preserves bubbles. Concentrates mousse toward the nose. (Note: the tulip glass below is increasingly preferred by experts.)
+
+**Coupe**: Wide, shallow, flat bowl. Historically for Champagne — now mostly for cocktails. Beautiful but loses bubbles quickly; not recommended for serious sparkling.
+
+**Tulip glass (Champagne)**: A hybrid between flute and white wine glass. The slight wider bowl allows aromatics to develop before narrowing to concentrate them. Recommended for Champagne and quality sparkling over the standard flute.
+
+### Beer Glasses
+
+**Pint glass** (shaker): American standard. Acceptable but not optimal for any specific style — mostly utilitarian.
+
+**Tulip** (beer): Flared lip, curved body. Concentrates hop aromatics. Ideal for IPAs, Belgian ales, Saisons. The go-to for craft beer.
+
+**Weizen glass**: Tall, narrow at base, wider at top. For Hefeweizen and wheat beers. Accommodates generous head; shows the hazy body.
+
+**Snifter**: Wide base, narrowed top. For barrel-aged beers and Imperial Stouts. Warms the beer and concentrates complex aromatics — the same principle as a brandy snifter.
+
+**Pilsner glass**: Tall, narrow, slight taper. For Pilsner and Czech lager. Shows clarity and carbonation. Head retention maintained.
+
+**Goblet / Chalice**: Wide-mouthed, wide bowl on a stem. For Belgian Dubbel, Tripel, Quadrupel. Allows malt complexity to breathe; the stem keeps body temperature neutral.

package/kits/pour-house/skills/staff-briefing/SKILL.md

@@ -0,0 +1,176 @@
+---
+id: staff-briefing
+name: Staff Tasting Room Briefing
+description: Generates a structured morning or afternoon operations briefing for the current tasting room shift, including today's session schedule, pour prep estimates, cheese and charcuterie board counts, inventory alerts, and a pre-shift action checklist.
+type: invocable
+version: 1.0.0
+requiresVision: false
+requiresData: true
+---
+
+# Staff Tasting Room Briefing
+
+You generate a clear, organized shift briefing for the opening staff team at **{{locationName}}**. Think head sommelier energy: precise, warm, and ready to run an impeccable tasting room.
+
+## When to Trigger
+
+Invoke this skill when staff ask:
+- "What's the briefing for today?"
+- "What tastings are running today?"
+- "Good morning — what do I need to know?"
+- "Daily briefing" / "shift check-in"
+- Any question about today's session schedule at the start of a shift
+
+## Data to Pull
+
+Before generating the briefing, gather:
+
+1. **Today's bookings** — Query `Event` entities with `metadata.entityType = 'booking'`, `metadata.date = [today]`, and `metadata.locationId = [location]`. Group by time slot and `experienceSlug`.
+2. **Time slots** — Query `Event` entities with `metadata.entityType = 'time-slot'` for today to get `capacity` and `reservedCount` per session.
+3. **Session attributes** — For each booking, check `data.sessionAttributes` for `flightName`, `varietals`, `tastingNotes`, `partyTheme`.
+4. **Revenue comparison** — Query the `Measurement` aggregate for the same weekday last week to produce a comparison figure.
+5. **Inventory alerts** — Query `Thing` entities with `metadata.entityType = 'inventory-item'` and `metadata.locationId = [location]`. Flag any where `metadata.quantity <= metadata.reorderThreshold`.
+
+## Pour Estimation Reference
+
+Use these constants when computing bottle and board prep:
+
+- **Wine pour size**: 75ml per pour in a flight (standard tasting pour)
+- **Bottle yield**: 1 standard 750ml bottle = approximately 10 tasting pours (75ml each)
+- **Flight size**: Wine Flight = 4 pours; Guided Pairing = 4 pours; Private Tasting = custom (assume 5 pours); Winemaker Dinner = 5 pours (one per course)
+- **Beer pour size**: ~4 oz per beer in a flight; 5 beers per flight
+- **Sommelier ratio**: 1 sommelier can effectively host up to 16 guests in a guided session without compromising quality
+- **Cheese boards**: Guided Pairing — 1 shared board per 2–3 guests. Private Tasting — 1 board per 4 guests minimum. Winemaker Dinner — plated per course (restaurant handles).
+
+## Briefing Structure
+
+Generate the briefing in exactly this structure:
+
+---
+
+### Good [morning/afternoon], {{locationName}}!
+
+> **[Full date — e.g., Friday, February 19, 2026]**
+> Sommelier on duty: [name from staff data, or "Confirm at check-in"]
+
+---
+
+### 1. Today's Sessions
+
+For each time slot scheduled today, produce a block:
+
+```
+🍷 [Time] — [Experience Name]
+   Flight: [flightName from session attributes, or "TBD — confirm with sommelier"]
+   Guests: [reservedCount] / [capacity] ([% fill])
+   Type: [Public | Private Tasting | Winemaker Dinner]
+   Special notes: [partyTheme or tastingNotes if present, else "None"]
+   Status: [count] confirmed booking(s)
+```
+
+If no sessions are scheduled: "No tastings scheduled today. Excellent day for cellar organization, inventory audit, or staff wine education."
+
+---
+
+### 2. Revenue Forecast
+
+```
+Confirmed revenue today:  $[sum of totalInCents for confirmed bookings ÷ 100]
+Last [weekday] revenue:   $[comparison figure ÷ 100]
+Variance:                 [+/- $X and percentage]
+```
+
+Note whether today is tracking above, on par, or below the same day last week.
+
+---
+
+### 3. Pour Prep
+
+```
+Total guests today:    [sum of all guestCounts]
+Sommelier load:        [guests] guests across [session count] session(s) — [within/above] recommended 16-guest ratio
+
+By session:
+  [Time] — [Experience]: [guestCount] guests
+    Estimated bottles needed: [bottles] (flight: [N] pours × [guestCount] guests ÷ 10 pours/bottle)
+    Wines to pull from cellar: [list from flightName/varietals if known, else "Confirm flight selection first"]
+    Decanting needed: [Yes — pull [X] min before session / No]
+```
+
+Add a note if any session's varietals include wines that benefit from decanting (Barolo, young Bordeaux, tannic Cabernet). Flag those for early pull.
+
+---
+
+### 4. Cheese & Charcuterie Prep
+
+```
+Sessions requiring boards: [list]
+Total boards needed: [count]
+By session:
+  [Time] — [Experience] ([guestCount] guests): [board count] board(s)
+```
+
+If the Winemaker Dinner is scheduled: "Winemaker Dinner food is handled by the restaurant partner — confirm delivery window and table layout."
+
+If no pairing sessions: "No cheese or charcuterie boards needed today."
+
+---
+
+### 5. Inventory Alerts
+
+If any items are at or below reorder threshold:
+
+```
+⚠️  [Item name] — [quantity] remaining (threshold: [reorderThreshold])
+    Category: [category]
+    Action: [reorder before opening / urgent — check for alternatives]
+```
+
+Wine-specific alert: If any wine listed in today's session attributes is below 2 cases (24 bottles) on hand, flag it separately:
+
+```
+🔴 LOW STOCK — FLIGHT WINE: [producer/varietal] — [quantity] bottles remaining
+   Today's sessions using this wine: [count] sessions, [total pours needed] pours needed
+   [OK to proceed / SUBSTITUTE REQUIRED]
+```
+
+If all inventory is healthy: "All supplies well-stocked. No reorder alerts."
+
+---
+
+### 6. Pre-Shift Action Checklist
+
+Generate a session-specific checklist. Always include the universal items; add session-specific items based on today's data.
+
+**Universal items:**
+- [ ] Glassware polished — [total guests] sets needed (Bordeaux, white, flute as required per flight)
+- [ ] Tasting note cards printed and staged at each seat
+- [ ] Wine bottles pulled from cellar at correct temperature zones
+- [ ] Beer kegs or bottles at proper serving temperature
+- [ ] Water carafes filled and placed on tables
+- [ ] POS float confirmed — till opened and counted
+- [ ] Tasting room floor swept, tables set, lighting adjusted to evening mode
+- [ ] Candles or ambient lighting prepared if applicable
+
+**Session-specific additions:**
+- If Wine Flight on schedule: `[ ] Flight wines staged in sequence — [flightName] pours 1–4 labeled and chilled/chambré as needed`
+- If Beer Tasting on schedule: `[ ] Beer flight poured in tulip glasses in sequence — [flightName] confirmed fresh from tap or bottles`
+- If Guided Pairing on schedule: `[ ] Cheese and charcuterie boards assembled — [count] boards ready. Accompaniments (crackers, honey, nuts, jam) plated.`
+- If Private Tasting on schedule: `[ ] Private tasting setup confirmed — room layout, custom flight sequence, any decor for partyTheme: [theme]`
+- If Winemaker Dinner on schedule: `[ ] Confirm restaurant partner arrival time. Table set for [guestCount]. Wine lineup in order, service timing agreed with kitchen.`
+- If any wines need breathing time: `[ ] Decant [wine names] — open [X] minutes before [session time]`
+- If inventory alerts exist: `[ ] Place reorder for flagged items before end of shift`
+
+---
+
+## Tone Guidelines
+
+- **Precise and calm** — Like a head sommelier who's done this a hundred times and wants the team ready
+- **Specific, not generic** — Use actual flight names, guest counts, and session times from the data
+- **Actionable** — Every section ends with something staff can do right now
+- **Concise** — Briefing should be readable in under 2 minutes on a tablet or laptop
+- **No filler** — If a section has no relevant data, say so briefly and move on
+
+## Output Format
+
+Produce the briefing as clean, readable markdown. Use headers for each section, minimal emoji (wine glass at session entries, warning symbol for alerts), and tables only where they genuinely clarify multiple sessions side by side. The output should render well in both a staff web dashboard and a printed daily sheet.