merlot cabernet

Sugar Baby Education 101: Wine & Food Pairing

When you are an SB, it is important for you to play the part in your SD’s life, meaning be well educated about things and have proper etiquette and KNOW your wine… or have at least an idea about wine and food paring.

 So here, my hoes a little basic overview (if want to learn more about wine, just google that shit out!)

Just like adding milk into coffee will change its texture and taste; food when interacting with wine will affect its flavor. Different ingredients and preparation methods will bring out different taste sensations with the same bottle of wine.

There are a lot of pairing guidelines, but only one universal pairing principle –

A good pairing is when the food and wine do not overshadow each other. Wine and food can complement or contrast each other, as long as they do not mask each other’s unique flavor and characteristics.

Factors to Consider when Pairing

When pairing food, you are really complementing or contrasting four elements. The way the dish is prepared and cooked will affect these elements:

Body/ weight: heavy, medium, or light-body?
Flavor intensity: weak, moderate, strong?
Aroma: earthy, fruity, grassy, or herbal?
Taste: sweet, spicy, acidic, sour, bitter?

Example 1: Most people prefer pairing Cabernet Sauvignon with steaks because they are both full-bodied, strong flavor, and the protein in the meat will soften the tannin in the wine. A venturing wine lover may pair a red steak with a full-bodied white Roussanne.

Example 2: With spicy, strong flavor Thai dishes, the classic gourmets would go for a Riesling. Its neutrality will complement Thai cuisine’s spices. Its acidity and med bodied will match the weight of the food. A venturing wine lover may pair with Gewurztraminer or Marsanne.

Our Favorite Wine and Food Pairings:

It is not always white wine with white meat… Pinot Noir, Beaujolais, Chianti are few handful reds that pair well with chicken. Below we have listed our favorite pairings as a good starting point:

Western Dishes:

Chicken – Full-bodied whites (Chardonnay, Chenin Blanc) or light reds (Beaujolais, Pinot Noir, Rioja, Chianti)
Foie Gras / Pate - Sweet whites (Sauternes, Riesling Spatlese, Tokaji)
Green Salad – Herby whites (Sauvignon Blanc, Pinot Blanc, Sancerre, Pouilly-Fume, Vinho Verde)
Grilled Fish – Light to medium bodied whites (Sauvignon Blanc, Vinho Verde, Chablis)
Pasta (red sauce) – acidic reds (Barbera, Chianti, Zinfandel / Primitivo, Valpolicella)
Pasta (white sauce) – fuller bodied whites (Chardonnay, Viognier, Gavi, Pinot Gris)
Pizza - Sparkling or a fruity red (Prosecco, Barbera, Dolcetto, Valpolicella)
Raw or steamed shellfish – Crisp, acidic wines (Champagne, Sauvignon Blanc, Chablis)
Steak – Full-bodied red (Cabernet, Merlot, Syrah, Malbec, Barolo)

Asian Cuisines:

Chinese – Riesling, Gewurztraminer, Sauvignon Blanc, and Pinot Noir
Japanese Sushi – Beaujolais, Sauvignon Blanc, Riesling
Spicy Thai / Indian Curry – Viognier, Riesling, Gewurztraminer, Rousanne


Creamy soft brie or camembert – Champagne, Pinot Noir, Chardonnay, dry Riesling
Strong goat cheese – Sancerre, Sauvignon Blanc, Pouilly-Fume
Hard / Aged cheese – Bordeaux, Cabernet Sauvignon, Brunello, Dolcetto, Merlot, white Burgundy
Semi-hard cheese – Semillon, Rioja
Smoked cheese – Gewurztraminer, Sauternes, Shiraz
Blue cheese – Sauternes, Banyuls, Port, Late harvest wines, Madeira, Amarone;

Last but not least, some PAIRING TIPS:

Acidic wines go well with many dishes. Sauvignon Blanc, dry Riesling, Chianti are great examples. In addition, acidic wines make salty dishes appear less salty.
For fatty food such as foie gras, try Sauternes (an equally rich and intense wine).
For spicy food, try fruity, low-alcohol wines such as Riesling and Gewurztraminer.
Sweet food goes well with a bottle that is slightly sweeter.

Pair complex food with a simple wine. And pair simple food with a complex wine.

1998 Parker Coonawarra Estate Terra Rossa First Growth

Keeping it classy with this Aussie juice (with some years on it!). A full nose of blackberries, sweet raspberries, oak, vanilla, fresh mushrooms, and even a hint of raisin. Ripe and full on the palate with blackberries, leather, fresh tobacco, and a hint of cocoa and mint. Seductive tannins. Comfortable and soft on the mouth. Very, very wonderful.

4/5 bones


Cabernet Sauvignon, Merlot

13.5% abv

Coonawarra, AUSTRALIA

2000 Château Clarke

Feeling like a princess today. Just cuz. So I’m enjoying a Bordeaux today. Just cuz. Ripe cassis and blackberry on the nose with violets, cocoa powder, espresso powder, cedar, fresh button mushrooms, fresh leather, tobacco, and bouillon. Fresh blackberries, boysenberries, and red currants on the palate with leather, tobacco, cedar, and cocoa powder notes. Mouthwatering acidity. In a GREAT vintage like 2000, you can often find lower level wines that deliver incredible quality for the price. This is one! It’s got a few years left. Excellent stuff.

4/5 bones


Merlot, Cabernet Sauvignon

13% abv

Listrac-Médoc (Bordeaux), FRANCE


Cabernet Sauvignon

  • The best known red wine variety. It has a dark red color, it’s a little thick when you taste it – because of its higher concentration of alcohol and tannin, and it either tastes like dark fruit (if the grapes were grown in colder areas) or red fruit (if the grapes were grown in hotter climates).
  • When should you order it? When eating red meats – like steaks, venison, pork ribs, mushrooms, or even pizza! Cabernet Sauvignon goes great for business meetings and other social gatherings.
  • Remember! Because you don’t want the wine to lose its flavor, don’t pair it with chocolate.


  • Not as hold as the Cabernet Sauvignon and with a smoother taste. Based on its provenance, we have “cold climate Merlot” and “hot climate Merlot”. There’s a difference.
  • The taste of the cool climate Merlot is closer to that of the Cabernet Sauvignon, due to its higher amount of tannin. Its mostly grown in Europe, in countries such as Italy and France. Whereas the hot climate Merlot has a more fruity flavor, being less rich in tannin. This variety is mostly grown in California and Australia.
  • When should you order it? When eating light meals, such as chicken, duck, or turkey. You can even pair it with darker, red meat, as long as its not spicy.
  • Remember! You don’t want your Merlot to lose all its flavor, do you? If you don’t, then you shouldn’t mix it with spicy foods.


  • Probably less known that the first two, most of the Malbec varieties come from Argentina and France. When you first taste a variety of Malbec, it will leave a sweet black fruit taste in your mouth. The color? One of the darkest reds. If you want to impress with some red wine knowledge, here’s a tip: most Malbec varieties have a very bright magenta rim after you pour them in a wine glass. 
  • When should you order a bottle of Malbec? Dark meat and light meat, such as beef, lamb, ostrich, duck, and maybe even chicken. It also goes great with vegetables and mushrooms.
  • Second Tip: Try it with blue cheese as well!


  • It has a strong fruity taste, that wares off rather quickly, leaving a sweet pepper-like aftertaste. Some American and Australian brands blend Syrah with Cabernet Sauvignon, in order to boost it’s fruity taste over a longer period of time. Think of Syrah as one of the darkest full-body wines on the market.
  • What types of food does it go well with? Anything! Absolutely wonderful, isn’t it? Have a steak, have some pork ribs! Maybe have some friends over for some burgers or a barbecue. Don’t forget the fries.
  • Remember! Because it’s a spicier wine, don’t forget to spice up your foods!

Alguno de mis vinos elegidos 2016: Vinos Argentinos - Argentine Wines - Observen las cepas en las fotos. Sí, predomina el Malbec. 

También otras bebidas como Jack Daniel´s y sus chocolates y algunos elegidos de España e Italia.

Escorihuela Gascón - Clos de los Siete - Mosquita Muerta - Sapo de Otro Pozo - Alto Uxmal - Don Nicanor - Laborum - Bramare - Achával Ferrer - Luigi Bosca - Mariflor - Anko - Perro Callejero - Malbecaster - Corazón del Sol - San Pedro de Yacochuya - Petite Fleur - Catalpa - Colomé - Saint Felicien - Las Perdices - Desquiciado - Brazos de los Andes - Revancha - Diamandes - Alma Negra - Riccitelli - Gira Mundo - Carmelo Patti - Asa Nisi Masa - Alta Vista Atemporal - Monteagrelo - Beni Di Batasiolo - Donelli - San Pedro - FLT -El Esteco - Trapiche Iscay - Hotel - BoBó - Pelleriti Selection - Zuccardi Serie A - Mantra. A disfrutar.

I had a debate with my family once about the most popular wine grape.  (I thought it would be Merlot…I was wrong.)  This weekend, I was in Napa and it reminded me that I’ve been meaning to make a graphic on the subject.  So here it is - the distribution of wine grapes in California.  The land acreage dedicated to growing wine grapes is not surprising.  Napa leads the way, with 9.60% of its land area used for growing wine grapes. San Joaquin takes second at 8.20%, and Sonoma, third, at 5.97%.  Note the scale is nonlinear because so many counties are below 1%.  Most counties grow more red than white wine grapes. However, Chardonnay claims the most overall acreage.

Data source:

((There’s more dialogue in this page than I’d usually put and so I misjudged how much room I’d need and didn’t know where the hell to put it all in the end. It’s all kinda small so ya’ll may have to open it in a new tab or full view it or some shit.

Again, I’m still trying to get used to drawing these guys again, so sorry if they still look off. But I actually think all in all this page turned out pretty nice.

FINALLY the two of them go on an actual DATE. It’s about time.

Enjoy your fuzzies and feels because this is basically a whole chapter of fanservice))

Once-ler: *He’s still sitting on the Wardens bed, he has an opened bag of marshmallows next to him and he’s sitting reading the Superjail newspaper. It’s been a while since the Warden has gone to sort the cell block walking off and he’s getting impatient as well as confused as to why this would take the warden so long.* Damn, where is he? *shoves another load of marshmallows into his mouth*

Warden: *Knocks on the door, for some reason not entering his own bedroom. He stands outside with his cane, all spruced up for his date. He temporarily magics up a mirror, checks himself in it, licks his hand and runs it over his hair. He nods in approval and disappears the mirror, straightening up and neatening up his clothing. Then he pings a bouquet of roses into his hand.*

Once-ler: Hm? *Hops off the bed and goes over to the door, he opens it and smiles when he sees his boyfriend* Oh- Why did you knock?- *spies the flowers and already gets a little flutter, raising an eyebrow and chuckles, looking back at him both touched but confused*

Warden: *Holds them out to him with a smooth brandish of his wrist* For you, my dear~ *He sounds incredibly sleazy, but that’s pretty much the only setting he has. He’s honestly trying to be lovely.* You ready for our date? *Short laugh* Of course you are- you’re with me. *Clicks his fingers and Oncie is all neatened up and date-ready, he’s even poofed him into his swanky green suit and top hat, something he hasn’t worn in a long time (but this is a special occasion, so why not dress to impress?). The Warden’s outfit is the same as ever, only very shiny and tidy, but with the hat, cane and over-the-top politeness he suddenly seems very much the mature Victorian suitor. He offers Oncie his arm* I have a table reserved for us in the fanciest restaurant in Superjail.

Once-ler: *Jumps a little at the magic poofing, and takes a minute to look down at his clothes before he stares at the Warden, his mouth slightly open and his eyebrow raised.* Uuh… A- a date? *slowly takes the flowers and looks at them with a smile* Wow~ Okay. *chuckles sweetly and hooks his arm in the Wardens*

Warden: *He flicks some keys from his pocket with a little jangle and presses a button. Immediately Jailbot- shaped like a fancy sports car- shows up and makes unlocking bloop sounds as his headlights flash. Warden walks Oncie to his side and opens the door for him* You’ll soon find out how good I am at treating my man~

Once-ler: *He’s speechless… and really wasn’t expecting this at all. He’s still wondering what this is all about and assumes there’s something behind it, or Warden really is just being a sweetheart, which is adorable. But he assumes he just wants to show off. Either way, he’ll play along and enjoy it, following him into the car.*

Warden: *Deliberately shuts Oncie’s door, slides over Jailbot’s hood and then jumps over his door into the driver’s seat. Even though he wont be driving- Jailbot will do it himself* Okay Jailbot! To our table! *puts his feet up on the dashboard and, after a completely unsubtle, stretching yawn, puts his arm around Oncie’s shoulders*

Once-ler: *Leans onto his shoulder, a secret smile on his face.*

Keep reading

2003 Château Léoville Poyferré

Bordeaux is always special for me and this is a fabulous wine from the region. This guy still smells young - cassis, blackberries, fresh tobacco, spicebox, violets, and fresh leather with a hint of a red fruit note. Tons of cassis and violets on the palate with fresh young tobacco, spicebox, leather, nutmeg, and a hint of eucalyptus. Beautifully structured. Elegant tannins. Round finish. Lovely!

5/5 bones


Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc

13.5% abv

Saint Julien (Bordeaux), FRANCE

anonymous asked:

Fall/Winter fashion must-haves? F/W literary must-haves? F/W must-haves in general?

Black turtleneck, dark grey wool blend blazer, black and dark blue mid-rise ankle-crop jeans, navy sweater, camel-hued ankle-crop trousers, black leather pointed-toe ankle boots, rain boots, a quality ¾ length parka (to endure the harsh Canadian winter), camel-hued sweater, leather strap watch…

The Catcher in the Rye (J.D. Salinger), Ariel (Sylvia Plath), Just Kids (Patti Smith), The Stranger (Albert Camus), Franny & Zooey (J.D. Salinger), The Weight of Oranges (Anne Michaels), Slaughterhouse Five (Kurt Vonnegut), Paris Spleen 1869 (Charles Baudelaire), Letters to a Young Poet (Rainer Maria Rilke)…

Almond tea sweetened with honey, Rhye’s album Woman, university libraries that smell of firewood, ballet, used bookstores, cooking with in-season vegetables (soups and bakes), candles for early nightfall, walks at late hours while it’s snowing, evenings spent at the museum or art gallery, Tchaikovsky, red wine (merlot or cabernet sauvignon)…

2013 Hill Family Estate “The Barrel Blend”

Hang ten, friends! It’s #internationalsurfingday! This wine was made with the help of a pro surfer! Blackberries, macerated fruit, pie filling, even some grapey-ness, vanilla, and a  whiff of ripe bananas on the nose. Very ripe purple fruit - blackberries, dark plums, grapes - with vanilla, oak, and banana cream pie on the palate. Not a very long or complex finish. 

3/5 bones


Merlot, Cabernet Sauvignon, Syrah, Petit Verdot, Malbec

14.5% abv

Napa, California, USA

2013 Zenato “Alanera” Rosso Veronese IGT

I’m having a nice little day here with my Italian juice. Fresh black cherries and dried red cherries on the nose with plums, sweet prunes, wet tobacco and tea leaves. Plums and cherries on the palate with lingering wet tea and tobacco notes. Full-bodied but with very tart acidity. Needs food!

3/5 bones


Corvina, Rondinella, Corvinone, Merlot, Cabernet Sauvignon

13.5% abv

Veneto, ITALY