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

Cabernet Sauvignon Review: Penley 2010 Phoenix from Coonawarra

A classic style of Cabernet Sauvignon, without the overblown fruit and alcohol.  Fresh blackberry and strawberry on the nose, along with a hint of cedar. Linear …

Read moreCabernet Sauvignon Review: Penley 2010 Phoenix from Coonawarra

Wine School of Philadelphia

Bernardus 2009 Sauvignon Blanc Griva Vineyard, Sonoma County

Classical notes of grass and green pepper on the nose, along with plenty of grapefruit. Flavors of fig and apricot are followed by lemon zest and a touch of waxiness. The wine finishes with smoke and kiwi. A gentle roundness gives this a little more sex appeal than most Sauvignon Blancs.

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