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.

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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.

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

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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!

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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.

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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.

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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.

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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.

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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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Samantha Leal
Samantha Leal
Senior Editor

Samantha Leal is the Deputy Editor at Well+Good, where she spends most of her day thinking of new ideas across platforms, bringing on new writers, overseeing the day-to-day of the website, and working with the awesome team to produce the best stories and packages. Before W+G, she was the Senior Web Editor for Marie Claire and the Deputy Editor for Latina.com, with bylines all over the internet. Graduating from the Medill School of Journalism at Northwestern University with a minor in African history, she’s written everything from travel guides to political op-eds to wine explainers (currently enrolled in the WSET program) to celebrity profiles. Find her online pretty much everywhere @samanthajoleal.