Super Bowl Wine Pairings
When I think of football, about the last thing that comes to mind is wine. However, that doesn’t stop some people from trying. Here’s an interesting take on wine pairings for some common game day foods:
Buffalo Wings
Piquant and vinegary wings need white wines with a lot of acidity like
Sauvignon Blanc or Albarino from Spain to stand up to the sharpness of the
flavors. If the wings are exceptionally spicy, an off-dry Riesling from
Germany or the United States also works well to tame the heat.Pizza
With so many variations in its preparation, pizza matches well with
many different wines. Keeping with the Italian theme, Chianti is a natural
fit. Its tart cherry flavor and bright acidity meld well with any pizza’s
tomato sauce. Red wines from the Barbera grape, which is produced in
Northern Italy’s Piedmont area and parts of California also has a nice tang
to accompany pepperoni or sausage. For a pizza emphasizing garlic or
vegetables, try a Pinot Grigio.Chili/Sloppy Joes
These quintessential American foods call for quintessential American
wines. Try a lush, fruit-forward Zinfandel with a sloppy joe, the bright
berry flavors will have affinity for the sweet, tomato flavors. With chili,
a Syrah from the US or Rioja from Spain (with flavors of the Tempranillo
grape) works wonders, as these wines have the same earthy and meaty
characteristics.Veggies and Dip
Crispy and crunchy crudites call for a fresh, zippy white like
Sauvignon Blanc or an unoaked Chardonnay from New Zealand, Australia or the
United States. If you’re in the mood for a red, try something light and
fruity like a chilled Beaujolais from France or an inexpensive Pinot Noir
from Oregon or California.Nachos or Quesadillas
One of the best matches for anything with corn, such as chips or
tortillas, is Chardonnay. This is the case here, as Chardonnay also will
complement creamy cheeses and counterpoint the salsa. In the red category,
Zinfandel likewise accompanies spicy salsa and Merlot can have a cooling
effect. Consider drinking the reds slightly chilled.Submarine Sandwiches
When you roll out that big sub at halftime, consider a big wine like
Shiraz from Australia or even a Malbec from Argentina, which will happily
go with any meat. If the sandwich has a spicy mustard flavor, go with a
Pinot Noir from California or France (Burgundy). If the sandwich is a
cheese steak, consider a Cabernet, which goes beautifully with beef.
January 26th, 2007 at 9:10 am
So where does my favorite wine (MD 20/20 Kiwi Lemon) fit in?
Sorry, couldn’t resist.