Game Day Food & Wine Pairings

Beer may be the beverage of choice at many Super Bowl parties, but don’t rule out some vino for the big game.  Believe me, the ladies will be more than thankful!  There are some great wines that make perfect pairings with your favorite pigskin treats.  

If you’re looking to keep it simple, pick up a few bottles of good sparkling wine, like a Brut Champagne or Cava.  Sparkling wines are extremely versatile, boast nice acidity and help cleanse the palate.  Here are a few options that I hope will help inspire your game day menu!  

• Guacamole – Pairs well with Sauvignon Blanc and if you like it extra spicy try a Riesling instead.  A dry sparkling would also do the trick!  Check out the Kim Crawford Sauvignon Blanc from New Zealand for under $15. 

• Crab & Artichoke Dip – This creamy delight calls for a wine with high acidity and crisp finish like a Pinot Gris or Sauvignon Blanc.  Try the Hendry Pinot Gris for under $15 or the Tiamo Pinot Grigio for under $10. 

• Hot Wings – I love adding a little class to bar food by pairing hot wings with a nice sparkling wine like Brut Champagne. If you’re looking for a budget friendly alternative, check out a Cava from Spain.  (Check out my blog on sparklings for some recommendations at every price point http://thecrystalpalate.blogspot.com/)

• Chili – I will admit Chili has to be one of the hardest dishes on the planet to pair with wine.  If the chili has a nice balance with a rustic depth of flavor not too much heat, a big, bold, jammy Zin would be a nice choice.  If you’re going for the knock your socks off kind of heat that will make a grown man cry, you may want to stick with an ice cold beer!  

• Potato Chips & Dip – I love the way a nice sparkling balances the saltiness of the chips. This is a must try!

• Short Rib Sliders w/Bacon Bleu Slaw – This has to be one of my all time favorite guilty pleasures and game time treats.  This hearty crowd pleaser calls for a big bold Zinfandel. I really like the Sobon Estate Fiddletown Zinfandel and the Predator Zinfandel for budget friendly options.

• Meat Lovers Pizza – There are many options for a hearty pizza including a Zinfandel, Montepulciano d’Abruzzo, Chianti or a Vino Nobile.  

• Prosciutto wrapped asparagus w/balsamic glaze – Pinot Gris or Sauvignon Blanc.

Cooking with Wine

Crystal prepping for New Year's Eve guests.

As another New Year begins, I resolve to get healthier once again.  Don't worry, I am not going on any crash diets, I love food and wine too much for that.  However, I will fine tune my recipes and add an extra splash of vino to cut back on the other decadent ingredients, otherwise known as cream and butter. 

I absolutely love cooking with wine, sometimes I even put some in the food.  All joking aside, wine gives food another dimension and won’t unravel your exercise routine. 

Want to add a zing to steamed veggies or sautéed spinach?  Add some garlic, white wine and lemon with a pinch of sea salt and pepper.  No butter and it’s delicious!  Don’t get me wrong, feel free to add the good stuff if you prefer, but I’ll save the added calories for the weekend.

You can also add some spark to mushrooms or ratatouille with a dry red wine.  There are unlimited ways to use wine in food preparations. 

One of my favorite weeknight meals is quinoa pasta with sautéed broccoli, red peppers, spinach, tomatoes and feta with white wine, lemon, olive oil, fresh herbs and garlic.  Depending on the portion and how much sauce you like, use between ¼ cup to ½ cup of dry white wine (don't be shy).  You'll want to let the wine reduce down before serving.

Now to the important question - What wine should I use to cook with? I am so glad you asked.  You will find that many recipes call for a dry white or a dry red wine. But what does that really mean?  I may be the only one, but I really wish recipes would include some options to help the consumer.  Most wine stores will be happy to help you, but wouldn’t it be great to walk in the store and know exactly what you are looking for?  Not everybody is a wine geek like me. 

Here is my general rule of thumb for cooking with wine.  When I make red wine reductions, I personally like to use an inexpensive Bordeaux, Chianti or Montepulciano d’Abruzzo. It gives the reduction nice earthy notes.  Pinot Noir is a great option with risotto and mushrooms.

As for white wines, I usually opt for a Pinot Gris/Pinot Grigio, a Sauvignon Blanc or an unoaked Chardonnay. If you have extra sparkling left over from the New Year’s celebration feel free to use that instead.  Sparkling wines make great sauces. 

Just remember to use a wine you would drink.  If you wouldn’t swallow it, why should your food?   

Until next time, let your palate be your guide.