What Are You Bringing To The Table?

It’s good to be back writing again after a lengthy layoff, and what better time to jump back in than to do it with Thanksgiving coming up. Last year, I put together a nice little Thanksgiving guide for you, but I can’t just mail in my first post in two months.

So I pose the question to you…what are you bringing to the table? Whether you are hosting or traveling, you are doing something to contribute this Thanksgiving, right? Of course you are, and perhaps you don’t know what to go for or you find yourself needing a change from the usual.

I will be honest…you can bring just about any beverage of your choosing and it will be fine. Seriously! The beauty of the Thanksgiving feast is that you have a lot of different things to choose from. Turkey itself is fairly mild and many wines will work fine. Sometimes the challenge can be strong flavors; maybe you have a lot of herbs and greens as your sides. Cranberry sauce is sweet and sour. What if you are frying or charcoal-smoking your turkey? Here are some guidelines to help you find the right wine for your holiday table.

Skip the “big” wines”

Cabernet Sauvignon and Nebbiolo have a lot of tannins, acids, and power. They overwhelm just about anything on your table. Additionally, oaky Chardonnay (particularly from the New World) will create bitter flavors on your palate. Save these wines for after dinner if you really like them.

Skip the acidic wines

Sauvignon Blanc can be aggressively acidic and feel thin and tart on your palate with all the rich foods, however acidic wines with some texture can be a very good match. Instead, lean on a white Bordeaux, which typically has Sauvignon Blanc, with some Sémillon blended in. Sémillon has a soft, honeyed texture that tamps down the piercing acids Sauvignon Blanc. Chateau Lamothe de Haux ($15) is consistently a good example.

Go classic: Pinot Noir or Gamay

Pinot Noir’s liveliness, fruitiness, and silky texture are great for Thanksgiving. The baking spices and earthiness that comes through in this grape matches particularly well. I tend to lean on Pinot Noir from Oregon or even Chile; both regions give a nice balance of the aspects I mentioned above. Additionally, Gamay from Burgundy, which you will often find as Beaujolais is lighter and fruitier than Pinot Noir and virtually no tannin. Louis Latour released a blend of these two grapes (85% Gamay, 15% Pinot Noir, $15) that to me is the ultimate Thanksgiving wine.

If you smoked your turkey…

Time to go for something a little more intense than Pinot Noir and Gamay, which are delicate and will fade behind a smoked turkey. Here is a spot to try a Zinfandel, Grenache/Syrah blend, or South African red blend. Zinfandel is plush and jammy, low in tannin but full-bodied and able to stand up to the stength of smoking. A southern French red blend (such as the $13 Mas Sauvaire from the Languedoc region) would work here, too. A.A. Badenhorst’s Secateurs ($15) is another fine option if you want to explore South Africa.

Be daring: Go with an aromatic white

Pinot Gris and Gewurztraminer are noble grapes in Alsace, with fruity/floral and exotic flavors and aromas. The richness of Alsace Pinot Gris is a great choice. Gewurztraminer has full-bodied tropical fruit flavors and can be very good with a ham if you have guests that don’t do turkey. Viognier is a luxurious white Rhone variety that offers similar aromas to Riesling but with more body and weight. Even better…try a blend of some of these varieties! Willm “Gentil” is a noble white Alsace blend ($13) and Korta “Irune” ($16) from Chile is Viognier, Riesling, and Sauvignon Blanc. Either would be a lot of fun at the table.

Cheat and bring bubbly

No one refuses Champagne, Prosecco, or sparkling wine of any kind. No one, I’m convinced. Plus it is a great way to start the day. Champagne Aubry ($38) is very reasonably priced with an orange zest and brioche character. Mionetto Prosecco ($12) is fun and fruity, suitable for drinking on its own or for making a cocktail. If you don’t have a Champagne budget, try a “Cremant” such as Bailly Lapierre’s Blanc de Noirs ($19).

Try Sherry

Sherry is great for any hard-to-pair meal. Heck, the Spanish drink it with their tapas, since you have so many different foods coming. It has a salty, nutty character with just the right amount of texture. An Amontillado Sherry such as Emilio Lustau’s Los Arcos ($15) is a fine way to introduce yourself to Sherry if you have never tried it before.

No need to go super-expensive…but go ahead if you want to!

I mean, you can if you want to and there is something satisfying about enjoying a high-end wine at holiday time, but chances are higher that Thanksgiving is going to be quantity-driven. I am helping you keep costs down by keeping my recommendations under $20 where possible.

With that, I wish you a very Happy Thanksgiving. Cheers!

The Obligatory Wine With Halloween Candy Post

It's that time of year! Get ready for (if you haven't seen them yet) the blitz of articles about pairing wine and other booze with Halloween candy.

Before I get into the meat of this topic, let me start with this: Halloween is quite the production in my neighborhood. Everyone around here understands we have a window of time to celebrate and generally just have a good time. When it's done, it's done; people have jobs to get to and life to deal with the next day. During that time, however, the neighborhood has fire pits and music. Some houses have some tasty beverages for the adults to sample while kids get the traditional range of "fun size" candies, along with a sprinkling of full-size confections from the really awesome houses.

So whether you end up enjoying Halloween with the neighborhood for a few hours, or end up coming back from trick-or-treating with the kids to knock down a beverage or two, there's always one thing to remember if you are going to pair your booze of choice with candy:

Make sure your drink is (or seems) sweeter than the candy you are eating.

I can't stress that point enough. Dry wines and light beers are going to taste very thin and harsh with just about any type of candy, whether it is fruit flavored, chocolatey, peanut buttery, or anything else. Sorry, Sauvignon Blanc, Pinot Grigio, and many Italian white wines...you are out. IPAs and (Insert macrobrew here) Lite? So are you. High-tannin or light-bodied red wines? Brutal. Your beer and wine will just taste astringent and tart. These are all mighty fine adult beverages and I love them all...just not today.

However, there are some ways to get around this rule of thumb when it comes to drinking with candy, especially if you just don't like sweet wine or other alcoholic beverages. Sometimes playing around with flavor composition, illusions of sweetness, and texture can help make a pairing work.

Less than an hour away from home, Two Roads has always delivered on just about any beer I have had from them. The Oktoberfest is no different.

Let's start with the beer-drinkers. While most beers aren't necessarily sweet, there is a component of a brew that can give you the impression of sweetness on your palate: malt. That's right...most malty beers feel full-bodied and creamy with a caramel/chocolate/toffee flavor profile. These are all the aspects of a malty beer that can play nicely with your Twix, Kit-Kats, and Butterfingers. Newcastle Brown Ale and other English Brown Ales work nicely with these candies. Additionally, go for what is readily available at this time of year: Oktoberfest/Märzen style beers. These are a little lighter and not quite as malty as a Brown Ale, but has some of the sweet fall baking spice notes. Whether you go with the ubiquitous-but-steady Sam Adams or a local craft brewery, you can't go wrong (assuming you like the style, of course). If you prefer to steal the fruity candies like Starbursts and Skittles from your kids, try a Fruit Lambic; Lindemans tends to be the most readily available of this style and finishes sweeter than other producers.

Now, what do we do about wine? If you are not a sweet wine lover, then we need to find wines that are full-bodied, fruity, and assertive. Oaked Chardonnay does the trick with the bold, tropical fruit flavor, butterscotch and cream (the byproduct of malolactic fermentation), and sweet spices. Look no further than the outwardly named "Butter" by JaM Cellars. It's going to have all of that for about $15. Great for popping the candy corns or even milk chocolate.

Fruit-forward, full-bodied reds can work wonders with candy.

For a "dry" red, Australian Shiraz and California Zinfandel can be so ripe, full-bodied, and jammy, the wines will leave you with a sweet sensation on the finish. Yalumba Y Series Shiraz ($15) or Bogle's Old Vine Zinfandel ($10) keeps things simple and straightforward. The red fruit bomb that is the Zinfandel and the raisiny/figgy/peppery character of the Shiraz will each give you what you need for dark chocolate candy.

A little off the beaten path, but worth trying if you find it. Alvear offers terrific value with all of their products.

For the sweet wines, Port and dark chocolate has long been an essential pairing; the complexity of each feeds off of one another. You can also consider the syrupy, chocolatey, and mouthcoating Pedro Ximinez ("PX") Sherries; PX can be poured over ice cream for some serious indulgence if rummaging through Halloween candy isn't good enough. It will just overwhelm any confection you throw at it, though it will play well with a Snickers or Reese's since Sherry generally has a nutty character to it. Bodegas Alvear's Solera Cream ($18) is made with 100% PX grapes in the region of Montilla-Moriles, a production area more inland with a hotter climate than the traditional Sherry regions. As a result, the wines are less expensive.

We haven't touched on enough wine to drink with your fruity candies. Go big or go home, I say, with the Hungarian sweet wine known as Tokaji [toe-KYE]. Royal Tokaji Wine Company Red Label Tokaji is peachy, citrusy, and full of honey. There is always Ice Wine from Canada, the Finger Lakes, and Austria that are delicate, fruity, and sweet, but with plenty of acid to prevent the wine from feeling sticky sweet on your palate. Inniskillin is a well-known Canadian producer as is Nigl of Austria. If you are willing to spend $40 for a 500mL bottle, dive in (then save whatever is left in the bottle to enjoy with fruit tarts and cakes on a later date).

A mere ounce of this stuff instantly boosts the flavor of any beverage. Feel free to go inexpensive on the vodka. I won't tell.

Now, what if you are into spirits? Well, one of the easiest things you can do is hook yourself up with a flavored vodka of choice, mix with lemonade, and be on your way to gorging on Skittles, Sour Patch Kids, Jolly Ranchers, and Gummi Bears/Worms/Other Creatures. One concoction we enjoy in the summer is blueberry vodka with lemonade, and honestly you can get away with that year round. Or, grab the magic Cognac and raspberry liqueur known as Chambord ($35-ish) and add that to your flavored vodka. No Twizzler stands a chance.

Here are some others you can work with as well in the spirits department: Bailey's Irish Cream and a Milky Way, El Dorado 12 Year Rum with any caramel candy (or even those banana Laffy Taffy things), and Champagne and pretzels (there will be pretzels in the candy bag, I promise you...and that's a good reason to drink Champagne).

Hey, have fun with this. I have seen some posts out there on the topic that give zero explanation as to why any of the pairings work. Hopefully, I make some sense with my line of thinking, but I would also love to hear what you enjoy with the Halloween haul. Just remember this: alcohol and sugar dehydrate you. Consume both for long periods of time without some water or other food in-between shoveling in the sweets can lead to some wretched hangovers. Enjoy the evening in moderation and, of course, be safe!

Raise A Glass To Freedom: What To Drink On Independence Day

As you know, I spend a lot of time on this blog promoting the virtues of adult beverages from all over the world. You have seen all kinds of unique grape varieties show up in wines I want you to check out from South Africa, New Zealand, Australia, South America, and all throughout Europe. There is an enormous range of spirits out there; you can find plenty of whisk(e)y and vodka from just about any country, and you know how highly I have spoken of Tequila and Gin, too. I am even trying to be good about giving beer some love here on top of all of that.

But as we approach The United States of America's 241st birthday, it's time to celebrate in style with some fine native drinks. America was founded on being bold and daring; I do that here by getting you to consider drinking something you may never have thought to seek out on your own. Yet for this celebration, I want you to stay close to home. Drink something from America with bold flavors! Chances are, those intense flavors are going to play nicely with your barbecues this long weekend. For instance...

Wine fans: drink up our classic regions like Napa Valley, which put the United States on the map for serious wine production. Live on the East Coast? Now is a good time to try something from New York or Virginia. Additionally, try one of your local wines; maybe it isn't even made from grapes. For instance, when I worked in New Jersey, blueberry and cranberry wines were very popular for casual wine lovers.

Whiskey fans: nothing is more American than Bourbon. It can't be made in any other country and call itself "Bourbon." You could even take things a step further with Rye whiskey, which was very popular way back in the Colonial days in Maryland and Pennsylvania. Not a whiskey fan, but you like spirits? There is nothing wrong with spiking your beverage with some local craft gin, rum, or vodka

Beer fans: you have more choice than ever before when it comes to craft beer. Again, seek out a local brewery, or if you want to play to the American Revolution, Sam Adams has always delivered for me when I get paralyzed by choices.

I am going to give you an option in each category and share a cocktail that we love making at this time of year. Have a friend in North Carolina or Washington state? Raise a glass to them. Have an enemy in Texas or Illinois? Raise a glass to those folks, too. Chances are that while they are driving you crazy, they are helping you stay on your toes. With that, have a safe 4th of July holiday and enjoy these beverages responsibly.

7 Moons California Red Blend ($12): I poured this at our store's 15th Anniversary Tasting and it went over incredibly well thanks to its jammy red and black fruit along touch of vanilla and spice. This is made up of seven grape varieties: Zinfandel, Merlot, Grenache, Syrah, Petite Sirah, Cabernet Sauvignon, and Malbec. It's a tasty "wine stew" that will go very well with a simple beef burger.

Russell's Reserve 10 Year Old Bourbon ($40) and 6 Year Rye ($40): Go big, or go home. Part of the Wild Turkey range, Russell's Reserve has bold flavor, spiciness and richness. The Bourbon is like caramel-coated cherries and vanilla. I enjoy the citrusy aromatic intensity of the 6 Year Rye on its own, but mixed with equal parts Regatta Ginger Beer, it is a simple cocktail to help you beat the heat.

Two Roads No Limits Hefeweizen ($8/4-pack of 16 oz cans): Some love for a Connecticut brewery! The Hefeweizen is great for the summer with just 5% abv, tropical fruit flavor and a refreshing citrus kick on the finish.

Here is the cocktail we love at this time of year: Rosé, Bourbon, and Blue, which comes from Bon Appetit's The Grilling Book, an unbelievable book I received one Father's Day that has killer food recipes and some interesting cocktails (non-alcoholic versions, too!). Even if you aren't a Bourbon fan, I will bet you anything that you will enjoy this.

Ingredients (Makes 8 cocktails):

7 Tbsp raw sugar

2 cups fresh blueberries, divided

The finished product.

2 cups freshly brewed unsweetened black tea (orange pekoe is highly recommended)

1.5 cups of fruity rosé wine (We used 90+ Cellars Languedoc rosé for $9.99, but a rosé from the Navarra region of Spain works nicely here, too. Sorry...we included something non-American.)

1 cup Bourbon (Our choice was Knob Creek 100 Proof. It's loaded with flavor and stands up to all the ingredients you will be adding)

3/4 cup fresh lemon juice

8 lemon slices

Stir sugar with 7 Tbsp hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 1.5 cups blueberries and purée until smooth. Set a fine mesh strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids. Add tea, rosé, Bourbon, and lemon juice. Chill for at least 2 hours.

Cut remaining blueberries in half; add to pitcher. Fill Old-Fashioned glasses (or any sturdy glasses) with ice. Divide cocktail among glasses and garnish with lemon slices.

In Praise Of White Zinfandel

This past Saturday, I was working at the Divine Wine Emporium, leading an afternoon tasting out on the deck. After a week loaded with cool, gray, rainy days that made me want to reach for some Scotch, it was great to have a breezy, sunny day. Even better, it was great to have a gathering outside and get exploring some wines that are ideal for summer.

A decidedly American creation. Image credit: Sutter Home Winery

While we sampled a killer rosé from Chile and another from Oregon, and discussing how they compare to the pink wines of Provence, I overheard a common side conversation referring to drinking in days of yore that would go something like this:

"Remember when we used to drink White Zinfandel??"

"Oh my goodness, we used to get huge bottles of that stuff."

"You mean the sweet pink wine that comes in a box? I remember drinking that, too!"

Well, how about you? Do you remember/currently know White Zinfandel? Yes, it is a pink wine (often referred to as a "blush" rather than a rosé) with some residual sugar left behind. When White Zinfandel was produced for the first time, it was a style created by accident. Bob Trinchero of the Sutter Home Winery wanted to make his red Zinfandel (Zinfandel is indeed a red grape variety) wines stronger and more intense; Zinfandel was a grape variety in danger of being ripped out for something more commercially viable if he couldn't make the wines work. Trinchero drained some of the juice away from the skins the fermenting tank, leading to a higher ratio of skins to juice. With more of the juice touching the skins, more color, flavor, and tannin could be extracted and achieve Trinchero's desired result. The drained juice had a pink color from brief skin contact, and since Trinchero was a fan of dry French rosé, he figured this would be his interpretation of what he enjoyed so much.

Then one day in 1975, Trinchero's fermentation was "stuck," meaning the yeasts never finished converting all of the grape sugars in the juice to alcohol. So...he bottled the wine anyway, complete with residual sugar left behind and he labeled it "White Zinfandel."

Next thing you know, Sutter Home's White Zinfandel took off. Americans had a major sweet tooth back then, and this fruity-sweet wine was just what the consumer was looking for. Sales skyrocketed from 25,000 cases in 1981 to 4.5 million in 1987. Over time, the American consumer was given greater access to more styles of wines. The trend has gone toward drier, more food-friendly wines, but that hasn't prevented Sutter Home from continuing to ship north of four million cases of White Zinfandel annually.

Would you like to know a little secret? Sutter Home White Zinfandel is the first wine I ever drank. I will also bet that it was one of your first tastes of wine, too. Inexpensive and easy to knock back in your youth, it was a change of pace from cheap beer or cheap rum/vodka/whiskey/spirit of choice...for when we wanted to appear sophisticated! Pack it with a picnic lunch and you were ready to go.

Gnarled old Zinfandel vines. Image credit: Lodi Winegrape Commission

A by-product of White Zinfandel's success was the rescuing of decades-old Zinfandel vines from being replaced. These vines don't produce a lot of fruit, but the grapes that show up are concentrated, intense, and loaded with character. In fact, consumers became curious about what a red wine made from Zinfandel tasted like. Red Zinfandel's plush texture and "fruit bomb" nature makes it a great partner for your barbecued meats.

Additionally, there are now some California wineries making dry rosé wines from Zinfandel grapes but labeling it as "White Zinfandel." The wineries are savvy...they know the name "White Zinfandel" has become a recognizable brand, but some effort has to go into conveying that the current style is one that is not sweetened by residual sugar. It's all part of making sure you are well-informed and know what to expect when you open your bottle.

White Zinfandel is a style that was the gateway wine for many a newbie and the bane of many a connoisseur. With the long Memorial Day weekend heading to the rearview mirror, it only makes sense to raise a glass to this uniquely American creation. There are not a lot of wineries making a "White Zinfandel," and those that do actually don't keep it on their shelves for long...the wines are in demand! So I have just two for you to compare side-by-side, and yes wine geeks...I am writing a tasting note for the Sutter Home wine!

Sutter Home White Zinfandel (less than $10): Depending on your market and local beverage depot's buying power, you might find this for as low as $7.99. Watermelon Jolly Ranchers, strawberry Starbursts, and cantaloupe flavors meant to be a casual picnic wine or as a match for spicy pan-Asian cuisine. Terrific choice for making a homemade Sangria.

Image credit: Broc Cellars

Broc Cellars Sonoma County White Zinfandel ($25): Made in small quantities, this is a peppery wine with fresh strawberry and watermelon flavors. According to Broc's web site, it sells out very quickly. If you can get your hands on it, it is a great way to get acquainted with the new take on White Zinfandel.

The Obligatory "Wines To Go With Your Barbecue" Post

Memorial Day weekend has often been called the "unofficial start to summer," but something else happens over these upcoming few days. We are also told that we are at the start of "grilling season." Now, look...I will be the first to admit that I was very lazy about firing up the grill throughout winter, but with our most recent heat wave that struck at a house with no central air conditioning, cooking outside was a must in the heart of spring. For the grilling and barbecue die-hards, they are out on their decks charring animal proteins (and maybe a vegetable or two) around the clock, day after day, season after season.

With that said, Memorial Day weekend is the first one on the calendar that makes sense for larger-scale outdoor entertaining, so chances are high that you may be hosting or attending a day of boozery with gas flames or charcoal embers being your chief heat source for food preparations. Along with your choice of food, you need some fine libations to enjoy. Even though cracking open a cold beer while tending to fire is very rewarding, if you are reading this blog you are likely a wine drinker and you need some answers on what to buy for your gathering. Fortunately for you, I have some easy guidelines to follow.

Stay casual

Now is not the time to bust out the fancy luxury wine (at least, not until all your guests leave). In many cases, the larger the gathering is, the simpler the food will be. That classed growth Bordeaux isn't going with your casual foods and the subtleties of the wine will be lost. Keep things simple; there are tons of wines out there less than $20 that will deliver.

Bold is beautiful

Grilling leads to quick caramelization of food. Charred beef, pork, and chicken adds a lot of flavor intensity. If you are playing with game birds, lamb, bison, or venison, you are dealing with very strongly flavored meat. If charcoal enters the equation, then intense smoke imparts your food. If you are grilling vegetables, their sugars caramelize very easily. All of this amplified flavor calls for complementary, strongly flavored wines. Washington State wines, New Zealand Sauvignon Blanc, California oaked Chardonnays and Zinfandels, Chilean Carménère, and southern French white and red blends are all great options for big, bold flavors.

Consider geography/culture

Vegetarian? Don't move to Argentina.

Keep in mind that National Braai Day is September 24th! Don't lock away your barbecue after Labor Day!

Argentina is known for its beef and culture of cooking meat over open fire. South Africa is known for braai, which in Afrikaans translates to "to grill." Many parts of Australia have great weather to cook and entertain outdoors year-round. Seek out Argentine Malbec, nearly any South African wine, and Australian Shiraz

Think pink

What's great about rosé is that it can be a great unifier of many foods on the table. This holds true further if you have a lot of cold salads on the table (potato salad, pasta salad, green salad). Rosé's refreshing qualities won't overwhelm lighter foods and its fruitiness can generally stand up to any meat not named steak or lamb.

If all else fails...cheat

Sparkling wine is the easiest work-around if you don't know which direction to head in. Go with something fairly neutral in flavor like Cava or Prosecco. The bubbles and refreshment it offers acts like seltzer, which will cleanse your palate. The beauty of taking a sparkling wine means you can make plenty of cocktails, too.

So how about some choices for you? This is by no means an exhaustive list, because there are so many ways you can go. Instead, it is a way to find something to go with some of the basics that you might have on the table.

Columbia Crest Grand Estates Chardonnay ($14): Columbia Crest is a large brand from Washington, but I have to say if you are looking for an easy match with grilled chicken or a sturdy white fish, the buttery rich texture, tropical fruit and nuttiness will do each of those dishes justice. Keep in mind that there is an unoaked version of this that costs a few dollars less, so read your labels!

King Estate Acrobat Rosé of Pinot Noir ($14): Straightforward and fruity, you get all the red fruit in this (watermelon, strawberries, and tart cherries). This will be a versatile wine to handle white fish with a salsa or herbs on it, or even a simply seasoned salmon. Get your side dishes in, and you'll be all set with this one!

Lapostolle "Casa" Grand Selection Carménère ($15): Juicy and spicy, this Chilean red berry-scented wine has a fruity/savory finish and is a nice alternative to Merlot. A fine match with a burger!

Alexander Valley Vineyards "Temptation" Zinfandel ($13): If you are cooking something "low and slow," such as baby back ribs, pork shoulder, or even brisket, this is what I want. Jammy, peppery, and earthy flavors provide enough character to counter the smokiness of your meat.  

Thorne Clarke Milton Park Shiraz ($12): Loaded with dark plums, chocolate, and spice, there is a ton of flavor at a great value. Great with steaks and lamb chops.

Enduring The Big Game and Joe Buck: How To Drink On Super Bowl Sunday

(Warning: Contains some football and other sports content)

Long before I became interested in alcoholic beverages, I was a severe sports nerd. I still follow sports, but it doesn't consume my life as it once did. The days of watching a hockey game go into five overtimes on a Wednesday in February are over; I value sleep far more than my desire to stay up for a game. That being said, I have still been hooked on one sport and that is professional football.

Yeah, I know. The sport isn't perfect these days, and truthfully none of them are. Football game flow is choppier now and off-field transgressions are always in the spotlight. Basketball games come to a screeching halt with two minutes left in a half. Baseball can take forever since there is no clock. Major college sports is driven by the quest for the dollar. I get it, trust me. But with its ease of television viewing, ability to wager (where legal) and play fantasy games, I can't resist the call of the National Football League. 

So this little sporting event viewed by gazillions of people is being played on Sunday evening that I shouldn't really mention by name or some NFL executive's minion will beat down my door and give me a scolding, a fine, and perhaps take one of my children away as a penalty (Hint: it rhymes with "Duper Hole"). But this Sunday's championship largely isn't watched for the game itself (unless you live in Atlanta or a state north of Connecticut). Instead, we have large gatherings of friends, family, coworkers, and maybe even a few enemies. We watch the funny commercials and movie trailers. We have "square pools" and friendly wagers. We have tons of food and drink at the ready, because if you are getting started when the pregame shows are on, this is a 12-hour event for you.

This man hates your team. Image credit: Twitter @DrunkJoeBuck

Ah, drink you say? Indeed I do, because for roughly five hours, you have to hear Joe Buck, Fox Sports Lead Announcer, slight your team on Sunday (C'mon...you believe he hates your team with his commentary, no matter which team you root for). You can go in any direction you want: beer, wine or spirit. The key here is to get something you don't have to think about too much. Remember, you are likely at a casual party or focused intently on the game, eating many different things. Your party foods might be along the lines of nachos, pizza, wings, burgers, or pulled pork/barbecue just to name a few favorites.

I tend to favor low-alcohol beers, anything less than 6.0% abv and fruity and/or acidic wines low in tannin. Want a few recommendations? I have them for you below. Whether your team is in the game or you don't care about football, enjoy yourself this Sunday and as always...drink responsibly. 

If you are a beer person, rooting for New England: 

• Berkshire Brewing Co. (Massachusetts) Steel Rail Extra Pale Ale ($6, 22 oz. bottle). This is the brewery's flagship product; it is malty and rich, but not crazy-high in alcohol at 5.2%. A good match with a simple burger.

If you are a beer person, rooting for Atlanta:

• Pontoon Brewing Co. (Georgia) No Pants Pilsner ($9/six-pack). If you prefer a Lager style, this pine-scented Southern Pilsner is very refreshing, smooth, and easy-drinking, great with a plate of wings.

If you are a beer person who doesn't care about the game at all:

• Ommegang (New York) Game of Thrones: Iron Throne ($10, 25.4 oz bottle). Sit back and watch the chaos and squirming from afar while you sip on this Belgian-style Pale Ale from Cooperstown, NY. That's right...I recommended a beer from the Baseball Hall of Fame location for a football game.

If you are a wine person, here's what we are tasting at the store this afternoon from 2:00-5:00pm:

• Andrew Murray Vineyards Santa Maria Valley Viognier, (about $20). This white grape traditionally grown in the Rhone Valley of France has a second home in Santa Barbara County, California. Andrew Murray's expression is citrusy, floral, and has a honey-drizzled peach flavor. Great for Buffalo or "Hot & Honey" style wings.
• Monti Guidi Montepulciano d'Abruzzo Riserva ($15). When the Montepulciano grape shows its best, it is a fruity, dry red wine. Flavors of sour cherries and blackberry jam with a touch of black licorice. Two years in barrel increased the wine's body and softens the tannins. Perfect for a sausage and pepper sandwich or just a slice of cheese pizza.
• Bodegas Ateca "Atteca" Garnacha ($16). This Garnacha from Aragon, Spain is very full-bodied with soft caramelized red fruit peppery spice. I like this with a plate of loaded nachos.
• The Federalist Mendocino County Zinfandel, Bourbon-Barrel Aged ($21). Zinfandel when made as a serious red wine is plush, soft, and very fruity/jammy. After the wine is fermented and aged as normal, it is transferred to used Bourbon barrels for six months to impart extra cherry and vanilla flavor. Even though the abv registers a whopping 15.5%, you don't even feel the fire from the alcohol. Great with pulled pork or brisket BBQ.

If your team is victorious:

• Oban 14 Year Old Single Malt Scotch ($80): Treat yourself to what I feel is the most balanced flagship product of any distillery. It has just the right amount of fruitiness, malt, spice, and smoke. Congratulations to you! 

 If your team failed:

• Water (Free, from the tap): Rehydrate and go to bed. No need to wake up the next morning both hung over and a loser.