The story was originally published by the Associated Press on January 21, 2009. The article is reprinted solely for educational purposes. It is intended to offer insight into the history of wine education in Philadelphia, and our place within that context. Links to the original article and author are given below.
The perfect drink for the Super Bowl
Author: Victoria Brett
During Superbowl season, beer and football almost seem like synonyms. But what if you or your crowd prefer wine?
Since most foods served on Superbowl Sunday – the usual array of chili, ribs, chips and dip – are salty, David Snyder, a wine instructor at the Wine School of Philadelphia, suggest high acid wines such as Champagne or sauvignon blanc.
“Champagne with potato chips goes perfectly,” he says. “High acid wine goes with salty foods because it’s going to moderate the saltiness. It’s a fantastic combination.”
But be careful when it comes to chili or ribs, especially if they’re hot and spicy. Low-acid whites, such as chardonnay, or high-tannin reds, such as cabernet sauvignon, react poorly with the heat.
“It will override the natural flavors and the food will end up tasting terrible,” Snyder says.
A low tannin red, such as sangiovese, could moderate the heat and create a neutral pairing. “You don’t have to have fireworks, but you don’t want to wind up face down in the gutter,” he says.
The best bet for Superbowl fare: anything sparkling or a sauvignon blanc from New Zealand. “It’s racy and a perfect pairing for salsa or chili,” Snyder says.