Super Bowl XLI: Miller Time? Or Maybe it's Merlot Time
Staff Writer - February 3, 2007
Beer and wine matchups tackle challenging game day foods.
 Wine is not the traditional beverage that comes to mind when watching the Super Bowl. Custom has it that beer rules the roost, along with sloppy snacks loaded with salt, spices and hot sauce.
Most game day foods work surprisingly well with wine. For a football party, this is not the time to dust off that bottle of vintage Bordeaux or cult California Cab -- it's informal food, and inexpensive wines work very well. Just keep in mind that the bolder (and spicier) the food, the greater the challenge when it comes to your wine pairing. For our beer picks, the rule of thumb is the hotter and spicier the food, the darker the beer.
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Guacamole
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| The best match depends on the spiciness of the guacamole. For a milder version, try a crisp Sauvignon Blanc with tropical fruit flavors and maybe a little herbaceous lift. If the guacamole is spicy, an off-dry Riesling works well. |
Pick a beer that matches the smooth texture of the guacamole, such as a pale ale. We tried the Australian Cascade Amber, which was smooth, creamy and able to take on the stronger flavors of the guac. If the dip's heat is mild to medium, try a Pilsner beer like Beck's. |
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Chili |
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| If your chili recipe is fairly mild, plenty of wines can cozy up to a simmering bowl. Bold wines and delicate wines do not blend well with chili. If you go red, keep the wine young and fruity with good acidity to match the acid in the tomatoes. An Italian-style Sangiovese works well. A somewhat sweeter Zinfandel, like some of the Zins produced in Sonoma, will stand up to the spice in the chili. Think contrasting flavors -- spicy and sweet. If the chili is really hot, try a sweeter white wine. |
A no-brainer here -- select a frosty Corona or a Negra Modelo and a wedge of lime. It's refreshing and the lime works great with chili, no matter how spicy. |
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Potato Chips
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| With salty foods, your best bet is sparkling wine or a Prosecco. The bubbles cut through salt and add a little effervescence in the mouth. However, there are also many flavored potato chips. An Australian or California Shiraz stand up to the spiciness of the pepper in salt and pepper chips. For something like cheesy-flavored Doritos, go with a medium and fruity Zinfandel. |
Plain chips work with nearly every beer. For a thick-cut, flavored chip, a crisp, hop-flavored beer like an India pale ale will stand up to the crunch and quench your thirst.
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Nachos
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| People put all kinds of toppings on tortilla chips, making this a tough call. For nachos without jalapenos, start with a bold California Syrah made in more of a Shiraz style, which is softer and immediately drinkable. A medium-bodied Pinot Noir will work with chicken; try Merlot with beef and cheese. The juicier the wine the better; this is football, so you can slurp. |
If spice and jalapenos dwell on your nachos, go for a malty beer -- Anchor Liberty Ale has a firm malt background that will cool the tongue. You can't go wrong with Anchor Porter either. |
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Buffalo Wings
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| No matter how tempting, there are few red wines that can make a spicy chicken wing sing. Sweet pinks like White Zinfandel or sweet Lambrusco cut the spice and are low in alcohol. If you dip the spicy wings in either ranch or blue cheese dressing, serve a Washington state Riesling or Gewurztraminer -- they take the heat and stand up to the blue cheese. A Chardonnay that's crisp, with lots of acidity and lemon flavors could also take the heat. |
Mild or wild, a bitter beer works with the chicken and spice. If the wings are mild, try a lighter-colored bitter beer -- spicier needs the darker bitter to take on the hot sauce. With Frank's Red Hot sauce, a hefeweizen brought those wings to their knees. |
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Pizza
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| The key to a good pairing is what's on top of the pie -- but the wine should have reasonably low acidity and lots of fruit. The temptation is to serve Italian wine, such as a light Chianti or a Dolcetto d'Alba, but you can get the same synergy with a California Sangiovese, Cabernet Franc, Nebbiolo and especially a medium-weight Zinfandel. Watch the alcohol levels since high-octane wines will bury the flavors of the pizza. |
Who wants just cheese on a pizza for the biggest football game of the year? Slather the pizza with toppings and look no further than the Anderson Valley Brewing Company's Boont Amber Ale or the Hop Ottin' IPA -- the beers work well with nearly every olive, pepperoni or mushroom on a pizza. For less traditional pizza (garlic sauce, artichokes, chicken), a pale ale the likes from Deschutes Brewing Company fits the bill. |
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