Punts and Pinot
A tradition lasting over 50 years, Super Bowl Sunday serves as the peak night of America’s enjoyment of football. Whether your team is on the field in their bright uniforms or you’re just watching for the commercial breaks, everyone enjoys the food at a Super Bowl party! Typically for fried, bold, and spicy snacks, the assumed beverage of choice tends to be a cold beer. But what if you’re like us and would rather enjoy wine with all occasions? Despite beer’s history of pairing with snacks for “The Game”, we know that wine can be the perfect match. Check out our pairings for some of the most popular Super Bowl foods and toast to the touchdowns!
WINGS. Spicy, savory, and crispy, these Super Bowl classics are best paired with fruity, off-dry whites. We recommend a 2015 Bacigalupi Vineyard Chardonnay from Magnolia Blossoms
. The citrus flare will offset the vinegar in the sauce, while the rich characters of pear, apple, and honeysuckle will tone down the wing’s heat.
CHILI. A meaty, smoky chili pairs best with a red that has a lot of structure. An inherent lush, toasty finish in the wine will combat the meat flavors well. We recommend a 2013 Rodney Strong
Malbec Reserve. From the hillside vineyards of Sonoma County, these tastes of blackberry, baking spices, vanilla, and cocoa will be sure to please.
PIZZA. Always a crowd pleaser, there are several wine options to pair with the pizza of your choice. Veggie pies? Try a strong profile like a Sauvignon Blanc or an acidic Pinot Grigio. A white gourmet? This pizza pairs well with a sparkling Prosecco. Going with a classic pepperoni? We recommend a flavorful red like the 2014 Mount Peak
Rattlesnake Zinfandel from Napa Valley.
NACHOS. Grassy white wines are the best match with the salty corn chips while the melted cheese work well with easy going reds. Want to try something fun? Pair your everything-but-the-sink nachos with sparkling wine! The lively bubbles and pert acidity match the saltiness and spice. We recommend a Steorra Russian River Valley
Published on Sunday, January 28, 2018