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I think that any answer you give as an analogy is going to come off sounding trite and insulting. I think the right answer is to state that the chef and the sommelier make an attempt to match the wine list to the cuisine and they have found that those looking for a sweeter white wine would prefer a reisling or a gerwurtztraminer. They get what they are looking for and you get to earn a larger tip by making the right match with their meal.
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