Wine for the big party

It is the end of the football season, and time for the Super Bowl. I must admit that I was rooting for the San Francisco 49ers to make it to the big game. An east coast, west coast rivalry would have been fun. But how many people really care who's in the Super Bowl? I've heard that something like 80% of the tickets sold, are to corporations, and those people are just there for the experience. Those of us at home, that don't have a team in the game, are probably there for the commercials, or friends and food.

That's were this weeks article comes in.

photo from ifood.tv

I did some research to find out what the most common Super Bowl snacks were. Not the necessarily the brands, but what foods are served at Super Bowl gatherings. That got me to thinking...what would be the beverage(s) of choice for a Super Bowl party? If you wanted to make sure everyone is happy, which beverages should you have on hand for your guests? Beer, Wine, Soda, hard alcohol? Let's take a look at the top 20 most common Super Bowl foods, and my recommendations for possible pairings:

1. Chili - spicy, greasy, meaty, starchy - got to go with a nice Lager Beer, Fruity Zinfandel, or even a Beaujolais (Gamay grape variety)

2. Pizza - a mixture of flavors, spice, cheese, sauce - Beer, Chianti, Barbera, or Zinfandel

3. Meatballs or cocktail wieners, in sauce - could be BBQ, or tomato sauce - Beer, Zinfandel, Chianti (Sangiovese grape variety)

4. Salsa - spicy, acidic, vegetables - Lager Beer, Sauvignon Blanc, Riesling, Zinfandel, Margaritas

5. Ribs - meaty, grilled, sauce or dry rub - Beer, Zinfandel, Riesling (with pork ribs) Rose

6. Buffalo Wings - spicy, greasy - Beer, Rose, Sparkling Wine, Zinfandel

7. Spinach Dip - vegetal, creamy - Sauvignon Blanc, Beaujolias

8. Guacamole - creamy, mouth coating - Beer. Sparkling wine, Sauvignon Blanc (New Zealand, or Chile)

9. Quesadillas - starchy, cheesy, spicy - Beer, Chardonnay, Sauvignon Blanc, Sparkling Wine

10. Artichoke Dip - vegetal, creamy - Sparkling wine, Rose (go with a dry style as artichokes make wine taste sweeter).

11. Nachos - starchy. cheesy - Beer, Margaritas, Sparkling wine, Zinfandel

12. Hot Dogs, or Pigs in a Blanket - Beer, Rose, Zinfandel, Riesling

13. Deviled Eggs - creamy mouth coating - Sparkling wine or Sauvignon blanc

14. Hoagie/Submarine sandwich - Beer, Soda, Zinfandel, Beajolais

15. 7-Layer Dip - mouth coating, mix of ingredients - Beer, Margarita, Malbec Riesling, Zinfandel

16. Baked Beans - Beer, Shiraz, Zinfandel

17. Hamburgers - Beer, Beaujolais, Cabernet Sauvignon, Zinfandel

18. Doritos - can be plain or spicy - Sparkling wine, Zinfandel, Beer

19. Popcorn - buttery, salty - Sparkling wine

20. Chex Mix - salty - Beer, Sparkling wine.

So, let's look at the count....if you are holding a Super Bowl party, Beer must be on your beverage menu, and if you must pick a style, go with Lager. The next must have is Zinfandel. Go with a lighter, fruitier version. Next would be a sparkling wine. Personally, I wouldn't spend the money on a fine French Champagne for the items on the food list. But luckily there are some decent priced sparklers out there. Next, it is close as to which white wine. You can't go wrong with Sauvignon Blanc, or Riesling (go with a dry version from Alsace or California). So you have beer, red, sparkling and white, let's add a dry Rose, and we should have it covered. For those that don't drink, add some soda. And for those that want something a little heavier, add some Tequila and margarita mix, and you are well on your way to satisfying everyone's needs.

Time for the Super Bowl....who are you picking? Giants or Patriots?

Thanksgiving Wine Pairing Ideas

With Thanksgiving only a couple days away, I have been getting a lot of questions about what wines to pair with the Thanksgiving dinner. I've got to say that this is one of the most difficult meals to pair, as everyone does something different and there are so many things going on. I would venture to guess that most people have the traditional Turkey, but beyond that, it is a virtual cornucopia of different side dishes, and desserts. So how do you pair with them all?

The approach I take is to look at the whole meal. What are your predominant flavors, and weight of the meal. Are you going heavy on the spice, sweet, or vegetables? Here are my thoughts....You can never go wrong with a sparkling wine. I like the acidity and refreshing sparkle to cleanse the palate. I find that a Blanc de Noir (white of reds) has a little more flavor profile.

If you are a white wine drinker, I like Viognier with Thanksgiving dinner. It has some nice acidity to it, and adds some floral aromas that seem to pair well with many of the side dishes that accompany the typical dinner. If you are not familiar with Viognier...this is a classic grape from the Rhone region of France, but you can find many wineries in California that are producing wonderful versions. If you are a bit more daring, try an Italian Falanghina, or a Spanish Albarino, or even a dry Riesling from Alsace (the only dry Rieslings that I have found in California are Clairborne and Churchill, out of the Edna Valley - very nice, but a bit hard to find).
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For the Red Wine drinkers. Stay away from the high tannin, heavy wines, and go a bit lighter and fruitier. I like a nice Pinot Noir (particularly from Oregon, which I find have a bit more earthy character, which works well with food), or a fruity/spicy Zinfandel. Even the odd Beaujolais Nouveau works with Thanksgiving dinner, but it is a taste you will need to get used to.

If you can't decide between red or white (you should probably have both anyway), why not a nice rose? I find that when I mention rose, most people immediately think of White Zinfandel. There really are some very nice roses on the market. If you can find Tavel or Bandol (from France) give them a try. They are are little hard to find this time of year, but are worth the search. I have also found some nice roses coming out of the California central coast (try Dragonette Cellars).

Lastly...Dessert. Always remember to have a dessert wine that is sweeter than the dessert you are serving. Tawny Port, Madiera, PX Sherry...all make nice additions. Try the PX with apple pie...YUM!

Hopefully this will give you a few ideas. Pairing sometimes gets too darn serious....so have fun, and experiment. Please share your pairing experiments here, and we can all add some ideas to our list!

Have a Happy Thanksgiving!

Jim Newcomb
Certified Sommelier/President Arrowhead Wine Enthusiasts