#Super Bowl XLVII- BEER vs. WINE

I rarely drink wine at live sporting events.
Wine doesn’t taste great in plastic bottles and cups.  And it just doesn’t feel right.

In the privacy of your home you should drink what you want, but wines are sometimes a better match with food. Try it for yourself, beer vs. wine,  with your favorite Super Bowl dishes.

 If you normally drink lager beer…

(Budweiser, Corona, Stella Artois), you are drinking beers that are light bodied, bright and crisp.

Similar white wines would be Pinot Grigio (from Northern Italy), or Sauvignon Blanc (try the Loire Valley, French version). Drink with Chips and Dip!

If you want to try some reds look for low tannin, fresh acid wines like Barbera or Beaujolais (not Nouveau, please). Great with Doritos!

Summer ale (Sam Adams) or Belgian White (Blue Moon) is your thing?

Try white wines with more aromatics like Albariño (Rías Baixas, Spain) or Torrontés (Argentina).

For a slightly more aromatic red you may like a chilled Tempranillo (Rioja/Ribera del Duero), or unoaked Sangiovese.
All great with nachos or chili!

Hefeweizen (wheat) beer fan?

For whites, try Gewürztraminer from Alsace, France. Gewürz (guh-vorts) for short, is spicy and can be dry, or have a little sweetness. Perfect with asian flavored chicken wings.

Another option is Zweigelt, a funky, spicy, but floral red from Austria.

IPA (hop) head?

You might want to try the New Zealand (Marlborough) style of Sauvignon Blanc, grassy with Juicy Fruit (the gum) flavors. Another white wine option is Chenin Blanc (French, not South African) if you want a fuller bodied wine.

“Go to” reds could include Cabernet Franc or Carmenere from Chile.
Also great with chili!

For traditional Ales/Stoudts…

Since they are full bodied there are only a few whites for you, Viognier (northern Rhone, France) or oaked Chardonnay (Burgundy, France).

On the red side, go big or go home! You would probably enjoy full bodied reds like Aglianico (Italy) or Australian Shiraz.
Save these wines for the main course…

For some of my other “Super Bowl” favorites see previous recommendations:

Super Bowl XLV

Super Bowl XLVI


As always, please let me know what you think…

Spanish Wines…What do you know about them?

Attending an event hosted by the Greenwich Wine Society to taste and learn about wines of Spain…

What I already know about Spanish wines:
1. I really enjoy them, especially Albariño (white wine grape) from Rias Baxias the Rosés of Navarra, and the reds of Ribera Del Duero, Priorat, and Rioja Alta (made from Tempranillo, mostly)

2. The main red grape of Spain is Tempranillo, which is also traditionally  blended with Garnacha (Grenache), Manzuelo and Graciano.

3. The main white grape is Viura, which plays an important part in Cava, which is traditional method (Champagne style) sparkling wine.

Cava is made from these Spanish grapes:
Parellada- (pair-ee-ah-tha)-the  main component, light, crisp, with high acidity
Macabeo- (mah-cah-bay-oh) (aka: Viura) soft, fruity, less acidic
Xarel-lo- (char-el-oh) aromatic, intense- gives wine it’s impact

4. The wines of Spain are some of the only wines in the world that universally have aging requirements built into their wine laws. So generally, quality Spanish wines have older vintage dates on the bottle when they are on your store shelves.

Here are the aging classifications:
Jovenno oak at all. great chilled in the summer…ask for these if you like light refreshing reds
Crianza- aged at least 2 years, minimum 1 year in oak barrels. Released to the market after October 1, 2 years after harvest.
Reserva- Aged 3 years minimum, minimum 1 year in oak. Released to the market after October 1, 3rd year after harvest.
Gran Reserva- Only made in select vintage years. Aged 5 years minimum, minimum 2 years in oak. Released to the market after October 1, 5 years after harvest.

If you like vanilla, wood, leather, in your red wines, Spain might be just what you are looking for…

Excited to see what else I learn…