I’ll admit, my mom (a Bay Area transplant) had to remind me the 49’ers were in the Super Bowl and I had to google the opponent. Clearly, I attend Super Bowl parties for the wine and food (in that order). After a quick scan of internet articles, I know I am not alone. As luck would have it, this year both teams hail from wine country, so I’m already more interested this year than ever before. In doing research for this article, I've discovered the NFL and wine are more connected than I thought.
I know beer is the traditional favorite, but If you’re hosting friends this Sunday, consider a few of our wine suggestions to pair with popular Super Bowl favorites, gleaned from the 50 Best Super Bowl Foods according to the Today Show.
Let's start with wings - our nation will consume 1.4 billion (!) chicken wings on Sunday. After you recover from the shock of that statement, ‘what wine will I serve with the wings?’ will be the pressing matter at hand. Cheers to Missouri and their German wine growing roots! Riesling is extremely versatile due to its intense, fruity aromas, high acidity and low ABV. It will brighten a heavy wing sauce and cool a spicy one. Frying mozzarella sticks and jalapeño poppers? Great! Think of riesling as the lemon you so desperately want to squeeze on salty, fried food. It also complements the assortment of dips on the table – guac, spinach artichoke, caramelized onion-bacon…you get the point - If you are looking for just one wine to serve this Sunday, riesling is your gal! For a little variety, Albariño or Sauvignon Blanc will work here as well. Added bonus – white wine doesn’t stain the carpet or your favorite jersey. These parties can get rowdy, even for innocent wine-drinking bystanders.
After eating their body weight in chips and dip, most people beeline for the meat: bacon-wrapped Lil’Smokies, pulled pork tacos, chili, meatballs. Hat tip to Napa and their outstanding Cabernet and Merlot wines. These are familiar, crowd-pleasing favorites that will elevate your pork dishes and take your chili, burgers and ribs to the next level. If you want to stick with white wine (see aforementioned warning!), check out this article on California Chardonnay pairings from appy’s to main dishes!
May the wine & food be outstanding, the commercials & half-time show top notch, the Clydesdales adorable and may the best Wine Country win!
hygge = /ˈh(y)o͞oɡə,ˈho͝oɡə/ = a quality of coziness and comfortable conviviality that engenders a feeling of contentment or well-being (regarded as a defining characteristic of Danish culture)
When it is cold outside, we want our food to be warming and full of comfort - ribs, hearty stews, grilled meats, just to name a few, but what are the perfect winter wines to accompany this fare?
Well, zinfandel fits the bill nicely with its jammy, peppery flavor. Usually above 14% ABV with high acidity, it's definitely warming and pairs well with a variety of winter food favorites.
Nebbiolo and sangiovese are classic cold weather wines. With their high acidity and BIG tannins, I think they are best paired with a cozy fireplace, footy-pajamas, risotto & the Godfather streaming on Netflix.
White wine lovers, don't fret! An oaky, buttery chardonnay is perfect for rich, cream sauce laden pasta dishes and creamy soups...and though it may seem like 'bubbly' season is over, bubbles are a beverage that know no season IMO. Enjoy a glass of bubbly while snacking on potato chips and deciding what to eat for dinner (or as dinner) and you'll see what I mean. The comfort will wash over you like a warm blanket and fuzzy slippers.
And of course, we'd be remiss not to mention a nutty, caramel-y tawny port - perfect on it's own or with your after dinner cheese plate, port has a lot of things going for it, one of which is it keeps for months after opening. So there's no guilt in opening the bottle and treating yourself to a little glass before bed (in aforementioned footy-pajamas).
What will you be sipping on this weekend?
It’s January, the holidays are behind us, the year is ahead of us and Brunch Season has officially commenced!
Here are a few things we will be enjoying with our favorite brunch classics:
Quiche, Soufflé, Croque Madamé (and other decadent egg dishes) – When in Rome, er France, do as the French do! A crisp, Chablis with its high acidity, helps balance the fat & bring out flavors in the dish. If you can't find Chablis, opt for an unoaked chardonnay.
Toast - toast obsession is real and I suffer from it. Once regarded as a grab & go breakfast, artisanal toast has become a meal unto itself, topped with everything imaginable. From smashed avocados to ricotta & figs with balsamic glaze, sauvignon blanc has got you covered! Again, the high acidity brightens up the dense toast and prepares your mouth for the next bite!
Waffles, pancakes, French toast, pastries, croissants & other sweet treats - when the sweet tooth strikes, we love to invite Moscato d'Asti to the party. Low in alcohol, high in flavor, it's the ideal choice for day-drinking and your confectioners brunch.
What are your favorite brunch pairings?