Beer Tasting Party Score Sheets
Wine: A teammate worthy Football
ARA) – Football and beer go together like baseball and hotdogs, but what about football and wine? Traditionally, wine has been benched on Sundays. But if you prefer to serve your guests something a step up from a can of beer, a glass of Cabernet Sauvignon on a chilly, fall afternoon can score a touchdown with your friends.
Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday:
Evaluate your players
First, look of wines available and what each has to offer. Some traditional dishes include Chardonnay, Merlot and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines citrus and ripe pear flavors with a soft, rounded body and hints of spices that make it a good match-up of a variety of foods. Merlot, selected in the popular has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the sponsor of this team, with great taste, bold can cope with the spicy flavors of football snacks. But do not forget "the bell", something no one will wait, but that is sure to win the applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep flavors of black fruits combined with Cabernet touch of spice and currant of Shiraz – is a favorite for Sunday afternoons.
Select alignment
Secondly, it is necessary look at the food and fine wines served to support the team well. The flavors of the food and wine interact with each other, not overpower each other. Do not worry if you have Buffalo wings and nachos on the menu, there are still wines that match well. Wines with good fruit flavors, soft tannins and a medium-weight body are very versatile and can be associated with a variety food. The sauce rich and spicy buffalo wings to play well with something like a Cabernet Sauvignon or Shiraz-Cabernet before mentioned. It is also suggested to expand the menu for a variety of different foods that complement wine. For example, there are plenty of holes that are delicious fun and easy, such as spinach and mushroom puff pastry footballs with a Merlot or a cheese sauce with crab a Chardonnay.
Make the necessary work
Once you have selected the wines and foods, the last step is the seamless execution of the two for a crowd-pleasing victory. In determining the amount of wine to buy, figure that there are five glasses of a bottle. For parties of football, I recommend easy magnum sized bottles, which are twice the normal size (ten glasses per bottle). Come on, that is football – a game where big always means better. And a bottle of magnum-size wine is made to last in the game.
Kim Party Caffrey's Favorite Football Recipes
Spinach and mushrooms and puff pastry balls par with Stone Cellars Merlot
Makes 18 appetizers:
1 / 2 pound mushrooms, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 small yellow onion, finely minced
3 oz fresh Chevre goat cheese
1 teaspoon fresh tarragon
3 tablespoons olive oil
5 oz frozen spinach, thawed and drained chopped
1 teaspoon freshly grated nutmeg
Salt and pepper to taste
A package of frozen puff pastry sheets, thawed
An egg, lightly beaten
In a large skillet over medium heat, sauté onions and shallots in olive oil until lightly tender. Add mushrooms and garlic and saute until very tender (about 10 minutes), stirring frequently. Add spinach, crumbled goat cheese tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat.
On a lightly floured surface, roll puff pastry on a sheet of 12 inches by 12 inches square. Cut into nine squares of 3 inches by 3 inches and glaze edges with egg. Place a heaping teaspoon of the mushroom / spinach mixture in the center of each square. Fold each square in half diagonally forming a football "triangle shape. Place on parchment paper-lined on a cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12-15 minutes in the oven 400 degrees. Cool 5 minutes and serve, or freeze and reheat 350 F, as needed.
Crab and Artichoke Dip par with Stone Cellars Chardonnay
1 onion, chopped
1 package frozen artichoke hearts
2 tablespoons garlic
3 tablespoons butter
2 tablespoons flour
1 1 / 2 cup half and half
1 / 2 cup Parmesan cheese
2 tsp lemon juice
1 / 2 teaspoon salt
3 / 4 pound crabmeat
Preheat oven 375 F. Lightly grease a 11-inch gratin or other baking dish.
Cook artichoke hearts according to package directions, drain and chop finely. In a skillet, melt 1 tablespoon butter and add the onion and garlic and saute until soft and golden. Add the artichoke mixture and transfer bowling.
Melt remaining 2 tablespoons butter in a saucepan over medium heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, whisking constantly until thickened and boil a little. Reduce heat and simmer, stirring constantly for about 3 minutes.
Remove from heat and stir in artichoke mixture, parmesan cheese, lemon juice, salt and crab meat. Spoon in a pan and bake in middle of oven for about 20-25 minutes. The sauce can be prepared (but not baked) one day before and chilled, covered.
Courtesy ARA Content
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