Associated Press: The perfect drink for the Super Bowl

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.

Wine School of Philadelphia

A Year in Wine

“If I got anything out of this relationship, it is cheek meat.”

We will be having rainbow snapper for dinner. Kay had bought them at a fish monger on Saturday on a whim. They were pin-striped in a shimmer of chilly gold and pale and their eyes sparkling wildly, as if caught half-way through a high-speed chase. Having spent the weekend in a paper bag shoved into the back of our refrigerator, they were still remarkably fresh.

I knew exactly what I wanted to do with such pretty fish. I wanted to see them in a golden pool of saffron-scented broth with their narrow tails jutting above the side of the bowl. That would be the proper end to the day.

It had been a tough day at work for both of us, and we both needed a quick reminder at how lucky we are. I can rarely complain about work, since doing so raises many more eyebrows than hands to heart. I run a wine school, after all. How hard can that be? I have to agree, if begrudgingly, that I ought not complain too much, lest I have to find a real job in the future.

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