Food and Wine Party Pairings
From wine.about.com
May 16, 2011
Wines for Chips and Dips: Believe it or not, a sparkling wine is amazing with salty, greasy potato chips! Talk about versatility. It’s hard to beat an off-dry Riesling (the higher residual sugar does it’s part to tame the heat) or a sparkling Cava for chips and salsa. Another familiar favorite for chips and salsa is a well-chilled Sangria. Consider a bold, Australian Shiraz or an off-dry Rose with a plate full of nachos or buffalo wings. A light sparkling wine will also handle cheesy nachos well, especially if there is a bit of spice to them.
Wines for Veggie Trays: For those opting for the healthy veggie plate and creamy ranch dips, a bright citrus based Sauvignon Blanc with herbal undertones should fit the bill. For a red wine find, give Merlot a shot with your favorite vegetables.
Wines for Casseroles: This match-up is a bit trickier. Take your dominate flavor in the casserole dish. Is it the sauce, seasonings, cream, meat or vegetable and start to tailor the wine to that flavor and fan out from there. For a beef-based casserole, stick with a Cab or Zinfandel. Baked bean casseroles call for the likes of a Shiraz, Zin, Cab Franc or Grenache. A Green Bean casserole needs a Riesling or Sauvignon Blanc. For a cauliflower casserole, opt for an off-dry Riesling, sparkling wine or Gewurztraminer. For a chicken salad type of casserole, served cold – consider a Rose or Riesling. For a creamy chicken casserole, consider a tried and true Chardonnay.
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