It’s that time of year. Whether you’re all in or just there for Kendrick, chances are you’ll be eating and drinking during or around the big game. And hey, if you’re boycotting because you know – the Chiefs again, you can still just party on your own. Puppy Bowl anyone? For years, we’ve made a point of making the Super Bowl a family event that includes the kids, with sprinkles of other family and friends in the fold. Everyone even gets to choose their own snack for the game. And no, this is not the time that I cave in and drink beer. I do the opposite and double down on my wine selections. Check out my picks for Super Bowl wines for everything on the menu.
The biggest thing for Super Bowl wines is that they need easy-drinking, affordable, and generally crowd pleasers. Skip the rare, cult wines on this day.
Wings + Prosecco
Is it even a party without wings? Mr. Corkscrew and Thing 1 seriously think they are a food group. Whether you go with traditional buffalo wings or hit them with a spicy and sweet Asian inspired sauce or go with a dry rub, I have a Prosecco for that. Yes, Prosecco. Save the champagne for another day. The acidity and freshness in the Prosecco can cut through a richer sauce (or the oil if you go the fried route) and the fruit forward-ness of Prosecco can handle the spice that traditional buffalo wings bring.
BBQ as in Smoky, Saucy Ribs, Etc. + Lambrusco
About 7 or 8 years ago, I attended a wine seminar that paired Lambrusco and BBQ, and honestly, my mind was blown! Sure, there are times I may thrown in some Zinfandel or Tannat, but if it’s available, I almost always reach for Lambrusco. BBQ can be heavy and the bright, fresh acidity from the Lambrusco is great at cleansing your palate. Plus, the grapes in Lambrusco are thick-skinned and tannic, so even though we’re dealing with a sparkling wine, there’s some body and depth to stand up to the meat. I also love that Lambrusco tends to be lower alcohol which means you can go the distance.
Gumbo + Bordeaux Blanc
Yes, we have made a big ole’ pot of gumbo for a big Super Bowl watch party (if we get a cold year) and it’s always a hit. Louisiana is just right next door – and half of them have moved to Texas anyway. It took me years, but I finally found my perfect match for gumbo after trying many, many different wines. A Bordeaux Blanc (whether the real thing or a wine made in that style – ahem, DeLille Cellars Chaleur Blanc) is fantastic with gumbo. Just note that you want to make sure the wine features BOTH Sauvignon Blanc and the Semillon. The Sauvignon Blanc and the Semillon respectively offer up crisp, mineral notes and richness, with each doing its job in pairing with the components of the gumbo – the roux being the most important – and most difficult to pair.
Hot Dogs/Chili + Zinfandel
When I say hot dog, just know that in my neck of the woods that means there’s some chili and cheese on it. While the chili isn’t spicy per se, there are obviously spices at work. Zinfandel is such a great choice here. And I say this as someone who has had a ‘come to Jesus’ moment with Zinfandel. The fruit forward nature of Zinfandel won’t clash with the spices (Zin typically has its own share of spice!) and the tannins in the Zin means the hot dog and the chili don’t overpower everything. I will also share that I’ve paired Rosso di Montalcino (Brunello’s younger, and less mature sibling) with a chili cheese dog and it was delish!
Pizza + Aglianico
Sure it’s a cliche – an Italian creation paired with an Italian wine, but hey, if it ain’t broke. Naples gave us pizza, so why not pair it with a wine from Campania (the region that Naples sits in)? Aglianico has tannin, depth, robustness, and acidity – all characteristics that can go toe to toe with a pepperoni pizza. Some people refer to it as the Barolo of the south. The fat and oil in the pepperoni will dance harmoniously with the tannins in Aglianico. For the best of Aglianico from Campania, look for Taurasi. But I’ll just share that Duchman Family Winery here in Texas makes an ah-mazing Aglianico. Can’t find Aglianico? Grab some Sangiovese which also works beautifully here.
Burgers + Cabernet Franc
I always seem to end up making some form of burger for the Super Bowl. But game day is all about nibbling and going the distance, which is why I seem to end up making smaller sliders or even meatballs. But whatever form your burger takes, it will love Cabernet Franc. Beef? Lamb? Chicken? Pork? They all play well with Cabernet Franc. And it doesn’t matter what you put on the burger. Bacon? Cab Franc. Mushrooms? Cab Franc. I live in Texas where we try to put avocados on everything. Yes, the answer is still Cab Franc. Sure, you could grab Syrah or Cab Sauv, but the acid profile of Cab Franc keeps me going back to it. Burgers already tend to be heavy and rich. Add in cheese, aioli, or whatever else (see avocado above!) and yeah, you need to lighten the load some. And there are so many Cab Francs that I love!
Nachos + Rosé
As a reluctant cook many days — #LawyerLife + Houston traffic + kids sports + homework + !!!!! means I’m scrambling many days. This is where a sheet pan can be your friend. But instead of a sheet pan of veggies and some sort of protein, when it comes to game day, I love it for nachos. It’s the best way to make sure all the chips get some love. I just top them with a mound of shredded lettuce, tomatoes, and/or pico when it comes out of the oven (because veggies -LOL!) and voila! Add guac, salsa, jalapeños, etc as you please. Given the varied toppings (including some fresh elements), rosé is a great choice here. The acid can cut through all that richness and the fruit profile can tame the heat.
Let’s hear it for all the Super Bowl wines!
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