Gameday is around the corner which means you need to stock up on sips and snacks! Although beer is traditionally the beverage of choice for this momentous American occasion, do not underestimate the people-pleasing beverage that is wine.
Not only can wine enhance a celebratory vibe but it can also soothe a heartbreaking loss. Plus, it pairs well with some of the most popular Gameday foods:
Chips and Salsa.
The staple of any gathering that requires munchies. With all the high acid in salsa, it’s a good match for a crisp, high-acid wine.
Buffalo Chicken Wings.
If you’re a glutton for punishment in the form of spicy hot sauce, pair this with a high-alcohol wine. The alcohol will intensify the heat. But if you want to tame it, pair the wings with a high-acid wine that has a slight sweetness like Riesling. The acid and the sweetness will help cut through the heat.
Pulled Pork Sliders.
The smokey yet sweet notes of barbecue sauce pair well with the peppery and jammy notes of Zinfandel. Zins have a lot of structure and flavor and won’t be overpowered by the sauce.
The creamy, slightly spicy queso dip deserves a refreshing and crips Rosé. The fruity notes and high acidity make it an easy pairing with the cheesy deliciousness of queso.
There are a lot of different versions of Chili. Luckily, we have a lot of different wines to accommodate.
For a beefy chili, go with a Malbec. The medium tannins and herbal notes make it a great companion for red meat.
For a spicy chili, follow the spice pairing rule: the higher the alcohol, the spicier the food will seem. Acid and sweetness will help cut the spice. Try it with a Pinot Grigio to help cut the spice.
For a vegetarian chili, go with a Syrah. Its heavier weight, medium tannins, and berry notes will balance well with the hearty vegetables.
Spinach and Artichoke Dip.
Whether it’s fries, tater tots, or mozzarella sticks, the acid in Sparkling wine will effortlessly pair with the grease and salt in the fried food.
Sweets can mute the characteristics of wine by making wine seem more bitter, drier, and less fruit-forward. A simple rule to go by: pair sweet foods with sweet wines.
Above all, if you have a “beer-only friend” that you’ve been trying to convert to wine, let them cleanse their palate before tasting any of the above varietals. A hoppy IPA or mango-flavored beer won’t pair with just any old wine. So, to play it safe, have them take a bite of some pizza or dip and then give them a splash of the wine that pairs with that food for your best chances of bringing them into the world of vino.