Super Bowl Sunday is a great excuse to break out the crunchy + hearty snacks our winter moods crave! Get ready for Super Bowl LVIII with these classic game day treats paired perfectly to Sip Better wine. (Yes, you can drink wine while watching football. It's allowed!)
NACHOS + MOCALI 'I PIAGGIONI' ROSSO TOSCANO (Tuscany, Italy)
Cheesy, crunchy, spicy, THE BEST. You gotta have nachos at your Super Bowl viewing party! Crunch away with a glass of this rustic Tuscan red full of juicy blackberry and cherry notes and tinge of pepper
PIZZA AND WINGS + LUIGI GIORDANO BARBERA D'ALBA (Piedmont, Italy)
Pizza and chicken wings might be the most iconic game day snack, and you should enjoy yours with this totally gulpable red wine. Its perfumey spice and palate loaded with blue fruit, red fruit, strawberry, cherry and more will keep you reaching for another glass.
RIBS + KIONA LEMBERGER (Washington, USA)
If you're a Zinfandel, Malbec or Merlot fan, you'll LOVE Lemberger! Juicy with blackberry, cocoa, and a subtle note of coffee, this wine is luscious alongside a plate of sticky, smokey ribs.
CHIPS AND CREAMY DIP + PULLUS 'HALOZAN' WHITE (Štajerska, Slovenia)
There's nothing easier and more delicious than a bag of ridged potato chips and a tub of Top The Tater. Pair it with a clean and fresh light-bodied white that will please almost any palate and complement the richness of any creamy dip.
BEEF CHILI (recipe below) + VERA DE ESTENAS BOBAL (Valencia, Spain)
A good ole stick-to-your-ribs red chili will taste even better with this Spanish red. It's a beefy wine (pun intended), bursting with notes of black pepper, olive tapenade, blackberry and black licorice.
CHICKEN CHILI + SALMON RUN BY DR. KONSTANTIN FRANK CHARDONNAY/RIESLING (Finger Lakes, USA)
If you prefer a white chili, pair it with this unconventional wine from the Finger Lakes region! With the rich texture of Chardonnay with the fruit of a Riesling, this slightly off-dry white will cut through creamy stew.
JEN'S SPICY BEEF CHILI
courtesy of our shop staff member, Jen!
1 medium onion, diced
1 pound ground beef
3 chipotles in adobo, diced
1 Tablespoon of adobo sauce
Spices (adjust to your taste):
2 Tablespoon chili powder
½ teaspoon cayenne powder
1 teaspoon cumin
1 teaspoon smoked paprika
Pinch red chili flake
1 11oz can kidney bean drained and rinsed
1 11oz black bean drained and rinsed
1 28oz can crushed tomatoes
1 can Spicy + Hot V8
1 15oz can Tomato Sauce
1 Tablespoon Worcestershire sauce
1 bag shredded cheddar
1 small container sour cream
1 small bunch of green onion
1 large jalapeño
- Sautee onions until translucent
- Brown ground beef separately with a pinch of salt + pepper
- Once both beef and onions are cooked, combine them on low heat for a couple of minutes
- Toss mixture into crock pot with chipotles, adobo sauce, pantry ingredients + spices (do not include toppings)
- Cook on low in crock pot for 6-8 hours or high for 4-6 hours
- Check 1 hour before serving and adjust your chile with salt and pepper to taste
- Serve with shredded cheddar, sliced jalapeno, sliced green onion and sour cream