Top Ten Super Bowl Wine Picks

This Sunday over 100 million people will tune in to watch the Pittsburgh Steelers and the Green Bay Packers compete for the championship title at Super Bowl XLV in Arlington, TX. It's estimated that over $55 million and 10 million man-hours are spent purchasing and preparing all of the food for the big game. In fact, the amount of food consumed on Super Bowl Sunday is second only to Thanksgiving. The best part: we are expected to consume the majority of the estimated 30 million pounds of snacks within 15 minutes of kick-off. With all of that in mind, I thought it only appropriate to highlight a few wines to pair with some Super Bowl food favorites.

1. Nine Stones - Shiraz - Barossa Valley, Australia 2008 - $14

One of my favorite game day foods is chili. And whether you prefer the hearty stew-like chili or a lighter soup-like rendition, a spicy, juicy Shiraz makes for a great pairing. Personally I like my chili to have a little kick, and nothing will enhance the spice in the bowl like a spicy Shiraz from Australia. I like the Nine Stones because it's loaded with fruit and spice, and all for a good price. When you think chili, think Aussie Shiraz.

2. Artezin - Zinfandel - Mendocino County, California 2009 - $18

It's estimated that over 1 billion chicken wings will be consumed on Super Bowl Sunday. And when it comes to chicken wings I love barbecue sauce. So for this I selected a juicy, fruity Zin with a little spice to complement my game day selection. Try a little onion, garlic, and chili powder in your BBQ sauce, maybe even sriracha, and this Zin will draw it out perfectly.

3. Coppo - 'Camp du Rouss' Barbera d'Asti - Piedmont, Italy 2007 - $22

Super Bowl Sunday is the busiest pizza delivery day of the year. This year Domino's alone is expecting to sell between 1.1 and 1.2 million pies, and fans around the country will consume about 30 million slices on game day. When pairing wine with a frozen or delivery pizza I reach for a spicy red with some acid. The tomatoes in the sauce will bring a touch of acidity to the dish, and Barbera's natural acidity will ensure that this component is mirrored while its full body holds up without overpowering. Overall, a great game day pairing.

4. Crios by Susana Balbo - Torrontes - Salta, Argentina 2010 - $15

Like guacamole? You're not alone. It's estimated that over 50 million pounds of Avocados are consumed on Super Bowl Sunday. That's enough to cover the entire football field with a blanket of guacamole nearly 12 feet deep. And when it comes to guac, I look for a clean, crisp white with a little weight. Crios by Susana Balbo makes a great Torrontes, a varietal that has quickly become Argentina's calling card white. This wine has the weight to stand up to this pasty side with the flavors to enhance it. Add a little extra lemon juice to your guacamole this year; the Crios' refreshing acidity can withstand the citrus.

5. Cristalino by Juame Serra - 'Rosé Brut' Cava - Spain - $10

This Sunday experts say we will consume 8.5 million pounds of tortilla chips. Do you know what I hear? Nachos! Load on the beans, meat, chicken, tomatoes, black olives, shredded lettuce, sour cream, and cheese, and prepare for a night of antacids! A hearty nacho plate is complex, and believe it or not, the best pairing is a sparkling wine. I like Cava because it's made using the traditional method, but is available at a fraction of the price when compared to sparkling wines from Champagne. The Rosé Cava by Juame Serra Cristalino is incredibly food friendly and at a great value. It has the texture to compliment a busy nacho plate.

6. Dr. Loosen Brothers - 'Dr. L.' Riesling - Mosel, Germany 2009 - $12

The week leading up to Super Bowl Sunday, super markets see a 118% sales increase in lit'l smokies, or cocktail franks. For this delicious little weenie smothered in barbecue sauce you want something that has a touch of sugar. This clean, refreshing white has the acidity and sugar to compliment the sauce with a light weight to ensure we don't overpower this game day treat. The Dr. L is a great value-packed go-to for a variety of Super Bowl snacks.

7. Crossings - 'Unoaked' Chardonnay - Marlborough, New Zealand 2009 - $16

This week your neighborhood super market will see a 50% increase in the sale of Velveeta "cheese". It's this, coupled with the chip factor, that require me to offer a pairing for Velveeta Cheese Dip. Whether you doctor it up with refried beans and diced tomatoes or not, this processed brick of cheese turned creamy and labeled "queso" is a must have at most Super Bowl parties. And while I don't really consider it food, this dish begs for a delicious Chardonnay, hold the oak. The Crossings' 'Unoaked' Chardonnay has the weight to hold up to this creamy dish with a fresh acidity to hydrate the palate. Like I always say, there's a pairing for every dish, even a non-food dish!

8. Villa Maria - 'Cellar Selection' Sauvignon Blanc - Marlborough, New Zealand 2009 - $22

Whether or not you believe the claim that salsa outsells ketchup in the US, one thing is for sure: we eat a lot of salsa on Super Bowl Sunday. In fact, $5.3 million dollars worth to be specific. Couple that with the 8.5 million pounds of tortilla chips and you find yourself in need of a chips and salsa pairing. With salsa I look for a wine with some acidity to match the acid imparted by the tomatoes. The Villa Maria Cellar Selection Sauvignon Blanc has the perfect weight and acidity to compliment your favorite salsa, whatever the style.

9. Bogle - Chardonnay - California 2009 - $10

This Sunday Americans will consume over 4000 tons of popcorn. If we were to string all of that together it would be enough to go around the earth five and a half times. And to pair with this buttery, salty snack, I look for a buttery, rich California Chardonnay. I'm a big fan of Bogle wines as a general rule. Dollar for dollar they're a great value, and the winery is still family owned and operated, which I like. With this pairing the buttery richness of the Bogle Chardonnay enhances the buttery popcorn, while the mediumish acidity hydrates the palate after each sip.

10. Riondo - Prosecco - Veneto, Italy NV - $12

Last but not least we have Doritos - thank you Ali Landry. This salty, processed cheese snack makes for a great pairing to Riondo Prosecco. The refreshing characteristics of the wine hydrate the palate, while its bubbly texture compliments this crunchy triangular treat adored by football fans across the country.

America, enjoy your 51.7 million cases of beer and 1,300 calories per person this Super Bowl, but don't forget to pick up a few bottles of wine too. Now it's your turn. What favorite wines and snacks are going to be in your hand this Sunday? Send me an email, check me out on facebook, or leave a comment here on the blog to let me know!

For more information about me, more interesting wine information, and for delicious food and wine pairings, check us out online at Cru Wine Online. You'll find daily Wine and Recipe pairings just for our members. We pair our chefs' recipes with delicious wines, and bring them to you in an entertaining video short, complete with a brief explanation of the wine, the dish, and the pairing.

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Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online

Top Ten Wine Pairings for Spicy Food

From Tabasco to Curry, spice comes in a variety of flavors and heat levels. But people often have a love or hate relationship with it. In the land of 10,000 lakes, where I grew up, ketchup is as "spicy" as it gets for most people. For a long time, I thought all cheese came in individually packed slices and a meal was only good if it had a can of Campbell's Cream of Something as an ingredient. After traveling, and tasting, I quickly found that spice can range from a dish that literally makes you sweat, to one that is enhanced by just a touch of heat. Spice is used all around the world spice, and while plenty can take the heat, there are some that prefer to get the heck out of the kitchen. Whether you enjoy eating raw jalapeños or think ketchup is a spice, here are ten wines that are sure to assist you in your spicy pairing adventures. I present to you a list of the top ten wine pairings for spicy food.

1. Trimbach - Gewurztraminer - Alsace, France - 2008 - $23

When it comes to spice you have two options, tame it or enhance it. With sugar you are able to tame it. So if you don't like to sweat, my recommendation to you is add just a touch of sugar to beat the heat. Gewurztraminer is arguably one of the best pairings for spicy food, especially Indian or Thai Curry, and there are few better regions than the Alsace, France.

While many perceive Gewurztraminer as being a grape that produces sweet whites, much of the wines made from the grape in Alsace are dry or off-dry. Trimbach is the latter. This off-dry white is a perfect pairing for South Asian curry spice. It has just enough sugar to reduce the heat, with a wonderful spicy component to enhance the flavor. Gewurztraminer's calling card aroma and flavor descriptor is spice, but more exotic than simply pepper. It usually comes through as cloves or ginger. This wine will help reduce the heat, but if you want tame the spice even more, reach for a sweeter style like a Gewurz from Washington state.

2. Schloss Vollrads - 'QbA' Riesling - Rheingau, Germany - 2008 - $18

This second "top-tenner" follows suit, with taming being the name of the game. The Schloss Vollrads 'QbA' (Germany's second highest quality wine tier) Riesling from the Rheingau has a delightful sweetness sure to reduce the mouth-burning feeling often induced by a heavy hand of spice.

German Riesling is THE definition of elegance and finesse. So while you may not like sweet, this is the wine you will want to reach for when your mouth starts to tingle and you feel your body temperature rise. This style isn't dessert-wine-sweet like Trockenbeerenauslese or even Beerenauslese. It has a well-integrated medium sweetness with nice acidity to hydrate the palate from the saltiness of a dish. Nearly 90% of the Rieslings produced in the Rheingau region of Germany are dry (trocken) or off-dry (halbtrocken). So if you want more sugar reach for a fatter style Riesling from Germany, like one from the Pfalz, or something with a little lighter body, like one from the Mosel.

3. Domaine des Aubuisieres - 'Cuvee de Silex' Vouvray - Loire, France - 2008 - $17

White wines from the Vouvray sub-region of the greater Loire region in France are some of my favorites for spicy foods. The whites from Vouvray are made up of Chenin Blanc, and are produced in a variety of styles ranging from sparkling to still and ultra-sweet to bone-dry. This wine by Domaine des Aubuisieres is produced dry, but just barely. It has just a hint of sugar to slightly tame heat.

What I really like about this wine is the weight or body. This Vouvray has a big enough body to stand up to heartier dishes, especially ones that showcase seafood or chicken. When pairing wine and food there are many components to consider, and one of them is your temperature senses. I love pairing whites with warm dishes because they are served cool. What you get is the the cool wine refreshing the mouth after each warm bite. While this wine won't tame the heat quite like a Riesling or Gewurztraminer, it will make a dynamite pairing for most spicy dishes featuring lighter proteins.

4. Ponzi - Pinot Gris - Willamette Valley, Oregon - 2009 - $17

The fourth wine on this top ten list is a wonderful white wine pairing for people who like to sweat while they eat. Pinot Gris is the same grape as Pinot Grigio, a popular varietal used in the production of white wines in northeastern Italy. But the name Pinot Gris usually indicates a bigger, richer style than the lighter Pinot Grigio produced in Italy. This Pinot Gris by Ponzi is no exception. It's a monster.

When it comes to producing good-quality, full-bodied Pinot Gris, Oregon and Alsace take the cake. The styles produced in these regions are often meatier, and display lush green apple flavors and aromas complimented by a refreshing medium acidity. In addition, the Pinot Gris of Alsace and Oregon often displays a slightly red hue because the grape is actually more pink than green. I love when I can get a good Pinot Gris into a pairing. And this super cool white will allow the heat to shine, cool the palate, and enhance the flavors of the dish.

5. Sokol Blosser - Evolution 9 '14th Edition' - Oregon - NV - $15

Very rarely will you see me showcase the Sokol Blosser Evolution Number Nine in a tasting or on a top ten list for that matter. Not because I'm pretentious or too good to drink it, but because there isn't much of a place for it. As you can see, this bottle does not bear a vintage, which means the grapes are a blend of several years harvest. Speaking of grapes, this wine is a blend of nine: Riesling, Semillion, Muller-Thurgau, Chardonnay, Pinot Blanc, Pinot Gris, Gewurztraminer, Sylvaner, and Muscat Canelli. Some of these grapes you may recognize, others you may not. From a winemaking stand point, I can only imagine the conversation that took place between the winemaker and the sales department. Winemaker: "Hey, we have all of this extra fruit, what should we do with it?" Sales manager: "Blend it and let's market the S#@% out of it!" Hence the reason this wine has its own website separate from the rest of the Sokol Blosser products.

I often describe this one as a junior high dance: awkward. It has grapes that should never be blended together to make wine. But, it's a remarkable wine with spicy foods. It has just enough sugar to tame heat, a body to stand up to heartier ingredients, and just enough acidity to hydrate the palate. This wine isn't world-class by any means, but it works with something spicy. Pick it up and give it a try. I double dog dare you.

6. Nicolas Feuillatte - Brut Rose - Champagne, France - NV - $48

Nicholas Feuillatte, or Nicky Foo as some affectionately call it, is the fastest growing Champagne producer in the region. The brand is young, starting as recently as 1976. But today they are one of the top five producers in the region, selling more than 9 million bottles a year. Their wines scream innovation and glamor, a direct reflection of the company's marketing efforts.

When it comes to food and wine pairing there are two tricks of the trade for fool-proof pairings. The first: sparkling wine has the acidity, low alcohol, and texture to compliment just about any dish. The second: rosé pairs well with just about anything. Here we have both, and the result is a kick-butt wine to pair with spicy foods.

While this wine is pink, it has no residual sugar which means it's dry, as the term 'Brut' on the label indicates. The pink color is a reflection of blending red and white wine together, one of the two methods used in the production of rosé wines. This bubbly delight displays its own exotic spices which will enhance flavors, but also a cool, refreshing mouth feel to cleanse the palate after each bite. Its style, color, and characteristics make it a sure bet for any spicy dish.

7. Georges Duboeuf - Moulin-a-Vent 'Flower Label' - Beaujolais, France - 2009 - $16

When I say Beaujolais people often think of the bubble-gum-tasting, slightly sweet, pink wine released on the third Thursday of each November, Beaujolais Nouveau. In short, the Beaujolais Nouveau "celebration" is a mass marketing campaign created to sell an ocean of the region's glorified Kool-aid. But Beaujolais is so much more than Beaujolais Nouveau. Specifically, the wines from the Beaujolais Crus (Cru refers to a high-quality area or vineyard in France) are some of the most food-friendly wines around.

This delicious red by Georges Duboeuf is no exception. Like all other wines from the Beaujolais region, Cru Beaujolais is made from the Gamay grape. The name Moulin-a-Vent indicates that this wine comes from the Moulin-a-Vent Cru inside of the greater Beaujolais region. While this isn't my favorite of the 10 Beaujolais Cru's, it is wicked good, and a great partner for many dishes, including spicy ones. It has just enough structure and body to stand up to red meat dishes with a remarkably refreshing acidity.

The 2009 vintage marks a spectacular year for grapes in France. Getting your hands on a 2009 Burgundy or Bordeaux will not be cheap. But a bottle of Cru Beaujolais can age for five or more years, and won't break the bank. Pick one up, and take the Cru Challenge. It's like the Old Spice Challenge, but you don't have to take your shirt off...and you get to drink. So I guess it's not like the Old Spice Challenge at all.

8. d'Arenberg - 'Stump Jump' Shiraz - McLaren Vale, Australia - 2008 - $11

Number eight on this top ten list is the epitome of spice-enhancing wine. Of the two options we have when pairing with spicy foods, beware, this one will make you sweat. Unless, of course, you've already taken the Old Spice Challenge.

Shiraz is the same grape as Syrah, however the style produced under the Shiraz name tends to be juicier and displays loads of black pepper. It's the wine's juicy flavors and textures that make this bottle such a great pairing for spicy food.

A rule to remember when pairing wine with spicy food is to avoid wines that are high in tannin. Tannins create the palate-drying, astringent characteristic found in red wines that make your mouth feel like you just chewed on an aspirin. A wine with too much tannin will assault the dish, resulting in an unbalanced pairing. This wine's juicy and spicy, characteristics are sure to enhance the heat, without clashing with the dish. So if you like a number 6 Pad Thai and you want more out of it, reach for a spicy Shiraz from Australia...and maybe some more Old Spice.

9. Cooper Mountain - 'Cooper Hill' Pinot Noir - Willamette Valley, Oregon - 2008 - $15

I mentioned before that sparkling and rosé wines make great partners to many dishes, and Pinot Noir is in the same boat. Its light body and juicy flavors make it a great wine to pair with a variety of foods. This particular Pinot Noir is made by Cooper Mountain Vineyards, a bio-dynamic wine producer.

Bio-dynamic wines are basically a step beyond organic. They look at the vineyard, winery, and property as one living organism. In addition they take a cosmic approach to winemaking. Whether you believe in it or not, this wine kicks major butt, and the 2008 vintage in Willamette was a great year for growing grapes. It's often difficult to find a Pinot Noir from the region for under $20, but this one sells for just $15, and has a nice touch of pepper to enhance the spice in the dish. Plus, its light body makes it a great choice for the red lover who prefers lighter spicy dishes.

10. Duckhorn - 'Decoy' Zinfandel - Napa, California - 2008 - $25

Last, but certainly not least, is the Decoy Zinfandel by Duckhorn. The 2008 vintage marks the first ever Decoy Zinfandel by Duckhorn. This wine is juicy and supple, and displays loads of spice, a common characteristic found in Zin.

Zinfandel, on the contrary to the boxed wine of the early 1990's, is a dry red wine. The grape for many years was California's calling card red varietal, but has since slipped into second place with the rise of the Cabernet Sauvignon grape. This particular Zin offers a big bang for the buck. I like to pair it with spicy food because it will hold up to the biggest spicy dishes, all while enhancing the heat. If you are thinking Cajun, think Decoy Zin.

Well, there you have it, a list of the top ten wine pairings for spicy food. To learn more about fabulous food and wine pairings, check out Cru Wine Online's NEW Daily Wine and Recipe pairings. We have chefs from across the country sending us recipes, and each day we pair them with delicious wines in an entertaining video short, complete with a brief explanation of the wine, the dish, and the pairing. Subscribe today and receive a FREE wine aerator, a $14.95 value. Life's too short not to enjoy every sip, so drink it up. Entertain your senses with Cru Wine Online's monthly membership. At only $7.99/month you can't afford not to!

As always if there is a wine you think should be on this top ten list feel free to contact me via email, on Facebook, or simply leave a comment here on the blog. Thanks again.

Salut,

Nicholas Barth

Certified Sommelier

Wine Director

Cru Wine Online