You’ll Never Be Too Full for This French Dessert How to Make Gnocchi French? Crudité is the Perfect Way to Celebrate Spring and Summer Produce I Took a Bath in Maple Syrup Steak Frites Is the Perfect Date Food, According to Ludo Lefebvre Mushroom Hunting (and Cooking) Lessons from an Expert Forager Pot-au-Feu: The Ultimate French Comfort Food Top 10 Food Moments Every 'Girls' Fan Will Remember Potage Parmentier: The Perfect Potato and Leek Soup in Any Language 5 Reasons Why Pie Is the Best Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze Like most kinds of chicken, the sauce and preparation dictates the drink pairing. Here are four ways to pair different types of chicken wings.The classic vinegary hot sauce is generally a disaster for wine. Instead, opt for beer—something with bitter flavors, like an IPA, works well to quell the heat and cleanse your palate of all that butter and blue cheese.Wings with a darker barbecue sauce, including this molasses one, is great with full-bodied, ripe-style reds, like Malbec or red Zinfandels.

If the wings are both sweet and spicy, like these cherry-glazed wings, similar wines can work, but beer is usually better. German Doppelbocks are full-bodied with sweeter, roasty flavors that are nice with this style of chicken wing. Related: 17 Wing Sauce RecipesEven when they’re spicy, wings sticky with an orange or apricot glaze pair well with richer-style, slightly off-dry whites, like Chenin Blanc from France’s Loire Valley or Pinot Gris from Alsace in France or Oregon. These wines tend to have enough sweetness to match the glaze. If you’re thinking beer, wheat beer, with their sweet-spiced and citrusy flavors, are best. With Southeast Asian-style wings. Whether marinated with fish sauce or tossed with a Thai curry paste, Southeast Asian flavors tend to be great with off-dry Rieslings from Germany or New York’s Finger Lakes. The acidity in these wines acts like lime juice, which is always great with these funky flavors. Plus, the slight sweetness keeps the heat in check.

For beer, opt for a snappy pilsner or other lighter beer, which is probably what you’d down if you were eating wings on the streets of Thailand. Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn. Related: Chicken WingsBarbecue RecipesAll-American AppetizersWhen I say Super Bowl, you think—what? Buffalo wings and pizza, nachos and chili, chips and dips like guacamole. Oh, and maybe football. The snacks served on game day are bold and vibrant, just like the team colors, and the flavors are salty, spicy, and meaty, with a creamy, cheesy layer to smooth them all out. Super Bowl food is comfort food on steroids. Now when I say Super Bowl beverage, you probably think: beer. Beer's a natural match, playing against the meat of the chili, the salty heat of the wings, the crunch of chips and dip. But what's a wine lover to do?

The very qualities that make Super Bowl snacks a natural with beer make them tricky to pair with wine. Spicy food seems hotter when served with tannic red wines. top 10 brand wine in indiaDelicate whites wimp out in the face of flavorful, hearty titans like chili and nachos. how late can you buy wine in dcAnd some wines just seem wrong for the occasion. red wine best health benefits But ironically, fruity, slightly sweet, and fizzy wines are terrific mates for nearly all the food on your Super Bowl spread. buy rose wine onlineSo are youthful, juicy reds and crisp, fruit-driven whites. best california wines of 2012

And since the food's easy-going, the wines should be, too, at prices that won't bust the budget if you're hosting a crowd.best wine on diet Below are some favorite Super Bowl snacks along with wines guaranteed make them taste even better.good wine to gift in christmas Let's tackle (sorry) the hardest pairing first. amazon best wine booksThese oven-fried buffalo wings are delectable—not too rich, with a crisp skin and a nice kick of heat. how much beer and wine to buy for a partyBut they're seriously tricky to match with wine. The hot sauce is vinegary, the skin is salty, the meat is savory, and when you serve them with blue cheese dressing, you get pungent and creamy flavors too.

On one hand that dairy tames the heat, making the dish more wine-friendly. On the other hand—Wow! There's a lot going on here. I recently tried a range of wines with this recipe and the best pairings, hands down, were fruity, off-dry whites. My favorite was a breezy $12 bottle from Southern France, a blend of Grenache Blanc, Chardonnay, and Marsanne, with flavors of tropical fruits and melon. Its acidity was a match for the vinegary sauce, while the mild sweetness tamed the wings' sharp heat. By the same token, white port (I like Fonseca Sirocco), mixed with a splash of tonic and twist of lime was also a terrific pairing. Sweet Riesling and off-dry sparkling wines work beautifully, too, along with un-oaked white blends from California. Those who prefer red wine should look for fruitier styles with modest alcohol and low tannins. Zinfandel is a natural, if you can find one under 14% alcohol. Some reds can be chilled down to feel more cooling, too: fruity, supple wines like Beaujolais, Grenache (called Garnacha in Spain), and Austrian Zweigelt take a chill and still taste great.

This robust chili recipe incorporates lots of meaty, smoky flavors and calls for a structured red. If you like your chili only moderately spicy, reach for Monastrell. This robust red wine from southern Spain has an inherent smokiness that provides a bridge to the dish, plus ample tannins to take the meat head-on. Malbec and Petite Sirah play by the same rules. If you like your chili souped-up with extra spice, go for a smoother, fruitier red with good acidity. You might be surprised, but sweeter white wines also work well with spicy chili. Vegetarian chili is more, well, vegetal—more herbaceous because of its beans and aromatic vegetables. But the adobo in this recipe gives the body of the chili a smoky edge, and the heat makes it a good match with fruit-driven, non-tannic reds like Zinfandel. If you want to pick up the green notes of the chili peppers, reach for a Cabernet Franc from the Loire.Make this foolproof pan pizza (or order delivery) and start with Italian reds, including Barbera, Chianti Classico (Sangiovese), Nero d'Avola, Dolcetto, Nebbiolo, and Primitivo.

You can fine-tune your selections according to the pizza's toppings. Pepperoni and sausage need a hefty red like Aglianico or Monastrell. Onions, peppers, and olives like peppery Grenache and Zweigelt. Reach for an off-dry Riesling, which has tropical notes that complement the fruit and sweet ham, but enough acidity to tackle the tomato sauce. Nachos made with corn-based chips need a gutsy, grassy white wine like Sauvignon Blanc. Adding melted Cheddar or Jack cheeses lets them harmonize with easy-going reds, and sparkling wines are terrific with crispy fried foods (including chips). Definitely reach for a white here, especially one that's grassy or herbal, like Grüner Veltliner or Sauvignon Blanc. Don't even try to go red. Dry rosé's crispness and red fruit flavors make it my favorite pairing with fresh tomatoes. Herbaceous whites, meanwhile, mingle well with cilantro and lime. If the salsa's jalapeño-heavy, try off-dry Riesling or sparkling wines—red Lambrusco is a natural.

This French Onion Dip is sweet, savory, salty, and tangy—all at once! You'll want a round, nutty white to meet the onion's sweetness. Dryer styles of sherry, most orange wines, and some white Rioja, in particular those from Lopez de Heredia, have nutty, oxidative notes. Pinot Gris has an inherent spiciness and full body that'll also pair beautifully. Artichoke can play tricks on your tongue, making a wine seem sweeter than it is. That actually helps this Spinach and Artichoke Dip pair with a wider range of wines, since pungent garlic can be a tricky match. Try Sauvignon Blanc, which has an herbal side and great acidity. Avoid red wines, which can taste metallic with spinach. Planning to serve a range of snacks and want a range of wines? Below are five styles that work well with an assortment of game day foods. Pick one from each category—and may the best wine win! About the Author: Meg Houston Maker is a wine writer who contributes regularly to food, wine, and lifestyle publications.