While beer is a natural for pairing with almost every Super bowl party food, you may have a few friends who enjoy a glass of wine or sparking wine instead of beer. Here are a few ideas to offer friends and family at your party this Super bowl Sunday.
Serving a Hot Creamy Artichoke Dip? A Sparkling wine such as a Brut Champagne pairs nicely. The bubbles will cut through the richness of the creamy dip. And, if your team wins your are all ready for the toast!
A lightly breaded pan seared Crab cake with lots of lump crab is one of my favorite appetizers! YUM! A chilled crisp California Chardonnay, preferably aged in stainless steel, with ripe fruit flavors (not high in oak) will pair nicely with this wonderful appetizer.
For a more festive alternative to the All American Spicy Chicken Wings, why not try serving them with a crisp sparking wine. It will tame the heat and refresh the pallet.
Meatballs are a hearty Festive Party food whether they are served with a toothpick or between a great roll as a slider. When selecting a wine it is important to consider the spice and sauce used; Italian Style Meatballs with traditional Italian seasonings of oregano, basil and a red sauce pair nicely with an Italian style Red such as Sangiovese ( Chianti) or a Barbera. These wines have enough acid for both the meat and the sauce.
A Oregon Pinot Noir pairs nicely with Swedish Meatballs in a lightly spiced cream sauce. Its berry flavors and high acidity compliment the meat and cut the cream sauce.
Deviled eggs were always a favorite of my daughters. I’ve attached a recipe below that just steps it up a notch. Serve these with a dry non-oaked Sauvignon Blanc. The herbaceous character and refreshing acidity will pair nicely.
Notched-up Deviled Eggs
8 large eggs
1/4 cup mayonnaise
3 tablespoons of softened goat cheese
2 teaspoons Spicy Brown mustard
2 teaspoons minced shallot
2 teaspoons fresh chives, minced
1/2 teaspoon lemon rind finely grated
Kosher salt and freshly ground pepper to taste
paprika for garnish
1 ounce thinly sliced Prosciutto, sliced into thin strips
- In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10-12 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
- In a medium bowl, mix the mayonnaise, goat cheese, mustard, shallots, lemon rind and 1 teaspoon of the chives. Set aside.
- Peel the eggs and halve them lengthwise. Place the whites onto a serving platter.
- Add the yolks to the mayonnaise mixture and mix until smooth. Season with salt and pepper. Fill a pastry bag with the yolk mixture and pipe into the egg whites.
- Garnish each egg with a Prosciutto strip gently swirled on top and sprinkle with remaining chives and a dash of paprika.
Enjoy the Game. Hope your team wins.
Lisa and Darius