We love football season. Okay, not just another reason to eat and drink. We actually enjoy the sport. At a very young age, our father taught us the basic rules (and even gave us tests!) before he took us to our first game – Cornell versus Penn. Well, not a major competition, but at ages 8 and 10, we thought we were pretty groovy. That night after the game (our father’s beloved Cornell, lost) we dreamed of college boys.
These days our thoughts lean more to what to pair with football fare. Football food tends to contain lots of fat. Chips, wings, burgers, fried chicken, nachos. You know the cuisine and love it. And a beer goes down nicely with each bite. But what if you’re in the mood for wine?
With fatty foods, your best choices will be wines with significant acid or tannins. This is a great example of how food and wine affect each other. The fat in the foods actually make acid and tannin less noticeable in the wine. When taking a bite of a food high in fat, the food will leave a coating in our mouth. The high acid or high tannin wines act as a palate cleanser to wash away that coating and refresh your mouth for the next bite.
Some grape varieties are inherently more acidic. Climate has an effect too. The cooler the climate, the higher the acidity is likely to be. Some higher acid wines are Sancerre, Riesling, Sauvignon Blanc, sparkling wine and one of our favorites, unoaked Chardonnay.
So, for your next football game feast, try one of our unoaked Chardonnay picks – all under $25.
- Mer Soleil Silver Unoaked Chardonnay
- Simply Naked Unoaked Chardonnay
- Morgan Metallico Unoaked Chardonnay
- Kim Crawford Unoaked Chardonnay
- Joel Gott Unoaked Chardonnay
Barbara and Beverly