10 Wine and Super Bowl Food Pairings for a Better Game Day

Because beer isn't the only option.

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Are you ready for some football? No? You will be. Whether you're a true fan or just in it for the parties, everyone knows that Super Bowl Sunday is a big. freaking. deal. And while brews are standard protocol for game day, why not switch it up and drink some vino instead? Here, your best bets for your game day spread.

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According to Renato Reyes, CMO of Deutsch Family Wine & Spirits, you want to go with an easy-to-drink cabernet, like Josh Cellars Cabernet Sauvignon, that will stand up to the hearty flavors in a burger or slider.

Reyes recommends a dark-fruit forward red, like the Peter Lehmann Portrait Shiraz, that will pair nicely with any type of wing—buffalo, spicy, sweet...you get the gist.

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The quintessential Italian varietal is fruity and food-friendly, says Reyes. He recommends Villa Pozzi Nero d'Avola, which will compliment rich dishes—including pizza.

A crisp and balanced Sauvignon Blanc pairs well with both cooked and fresh seafood dishes, including shrimp cocktail. Reyes recommends The Crossings Sauvignon Blanc.

A fruit-driven merlot is perfect for a meat and cheese platter. Reyes recommends Yellow Tail Merlot, which features soft plum flavors. Fun fact: Yellow Tail is also the first wine brand to advertise during the Super Bowl in nearly 40 years!

A bottled sangria, like Eppa Organic Sangria, is a blend of wine and fruit juice—fruity and refreshing, and the perfect antidote to the spicy flavors in nachos with cheese and chili.

For a lighter option on the table, break out the cut veggies and some ranch or veggie dip—which goes delightfully well with a light rosé, like Elouan Rosé. Packed with ripe raspberry, strawberry and citrus flavors, it also helps cut the grease from your other football munchies. Bonus: it's a screw cap. Because no one wants to bother with the corkscrew while the game's on.

A robust red blend matches perfectly with the spice and butter flavors found in pigs in a blanket. Try Rosso di Ca'Momi, which features a blend of Merlot, Zinfadel, and Cabernet Sauvignon.

A smoother, fruit-forward red with subtle earthy tones will stand up to the spicy meat. Think: a South African Syrah like the 2015 Excelsior Syrah or a robust red, like a Malbec.

An herbal white wine with great acidity AKA a Sauvignon Blanc pairs well with guacamole and spinach and artichoke dips, while a Pinot Grigio also works well to balance flavors. Try the 2016 Aresti Special Release Reserva Sauvignon Blanc or Santa Margherita Pinot Grigio.

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