The food you enjoy during the championships tends to be cheesy, spicy, greasy, and so good. Your old pal wine makes them taste even better. Score with these shoppable bottle recommendations and tasting notes: Buffalo Chicken Wings + Albariño Few foods scream “CHAMPIONSHIPS!” like chicken wings drenched in spicy Buffalo sauce. Peach and lemon-scented Albariño from Spain tames the flames of extra hot sauce better than any smear of blue cheese or ranch! Plus, Albariño’s high acid cuts through the greasiness of fried versions. BBQ Chicken Wings + Grenache Crispy wings covered in sweet, smokey BBQ sauce demand a wine that’s equally flavorful and fun, like a juicy Grenache. Strawberry, raspberry, and cherry flavors add contrast to thick, peppery sauces and highlight the tang of vinegary tang. Spinach & Artichoke Dip + Grüner VeltlinerGrüner Veltliner might be hard to pronounce, but this Austrian white has a playbook full of tricks, and pairing prowess is one of them.

Mineral-driven and weightless, Grüner’s fresh citrus and pear flavors cleanse the palate from each savory bite, while elevating the fresh tang of artichokes and earthy spinach.best value wine list nyc Pulled Pork BBQ + Zinfandelbest selling wine in usa Zinfandel and BBQ were made for each other. best places to wine taste in the usZinfandel’s light tannins won’t overpower slow-roasted pork, while brazen fruit flavors—jammy raspberry, tart cherry, and fresh blackberry—elevate BBQ sauce to a fine-dining experience.best wine saying Mac & Cheese + Chardonnaywine and beer making shops

Chardonnay is the proverbial Tim Duncan to mac's Gregg Popovich. While macaroni and cheese is the star, Chardonnay supports every combination of cheesy goodness with golden apple flavors. best sweet wine under 50The dish needs the wine team to bring out its rich flavors, cleanse the palate of ooey-gooey cheese, and prep you for the next decadent bite.best price on wine coolers Potato Skins + Bubblybest wine cooler on market Loaded potato skins are more than football-shaped, they’re touchdown-worthy boats of incredible flavor. buy taken wineAll those tastes—from crispy bacon, tangy sour cream, scallions, and earthy potatoes—can make wine pairing seem hard, but all you need are bubbles.

Like a referee, bubbles play interference between fatty and spicy elements of potato skins, while citrus and apple flavors bright out the best of this game day classic. Infinite pizza toppings and styles beg for a wine that’s agile and versatile, and Italian Barbera fits the bill. An “everyday” wine in Northern Italy, its light tannins and bright cherry flavors are a slam dunk with meat lovers pies, four-cheese concoctions, and vegetarian slices. 7-layer Bean Dip + Beaujolais The mélange of flavors in this classic party dip call for a versatile wine, and none navigates the trifecta of creamy, spicy, and tangy like Beaujolais. Made from the Gamay grape, this light-bodied red bursts with wild berry aromas, but it's clean, crisp and dry. Through all seven layers and beyond, Beaujolais is the vinous full-court shot, and it always scores. Beef sliders + Syrah Syrah and sliders have more going for them than alliteration—the combination of grilled beef and Syrah’s classic smokey tones are better than any three-point shootout.

These rich, full-bodied wines pack plum and blackberry flavors with delicious earthy spice. Hummus & Veggies + Pinot Grigio Hummus, whether smeared on a pita, cracker, or crudité, lightens up any party spread, as does its wine match: Pinot Grigio. Especially from Alto Adige, these wines are light and bright, with lemony tones that bring out the citrus and sesame flavors of hummus.Edit ArticleHow to Open a Bottle of Wine Four Methods:Opening Wine with a Sommelier KnifeOpening Wine with a Wing CorkscrewOpening Wine with a Hammer and NailsOpening Wine with a ShoeCommunity Q&A Most people open wine bottles using corkscrews, but there are other things you can use too. This wikiHow will show you how to open a wine bottle using a corkscrew. It will also show you a few alternate methods as well. 1. Cut the foil off. 2. Open up a corkscrew and insert it in the cork. 3. Turn the handle to drive the corkscrew into the cork. 4. Push down the wings until the cork pops out.

5. Lift the cork and corkscrew away. Cut off the foil. The sommelier knife is constructed with a folded knife on one end and a folded corkscrew on the other. Open the knife and use it to score the foil just below the lip at the top of the wine bottle. Remove the foil cap and discard it, then close the knife into its recess. Some sommelier knives have a sharp disc, rather than a knife, intended to be used to cut the foil. The foil should always be cut just below the lip of the wine bottle to prevent any wine from touching it when poured. Coming into contact with the foil can change the taste of the wine. Unfold the corkscrew and insert it in the cork. Position the tip of the corkscrew in the center of the wine bottle's cork, push it in, and begin twisting. Keep twisting the corkscrew until you have only one twist left. Don't twist too far into the cork, or pieces from the bottom of the cork may get dislodged into the wine. If you don't twist far enough, the cork may break in two when you try to extract it.

Begin dislodging the cork. Move the lever arm down toward the neck of the bottle. Set the first set of ridges at the bottom of the lever arm on the lip of the bottle. Push down on the lever so that the cork begins moving upward. If necessary, use the second set of ridges on the lever arm to continue dislodging the cork. Make sure you have a firm grip on the bottle, and that the lever arm is firmly in place, before you begin pulling up. Otherwise, the arm might slip. If the cork won't budge, you may not have screwed the corkscrew in far enough. Twist it until there is only one twist remaining before using the lever.Pull up the handle of the sommelier knife's handle firmly. The cork should easily lift from the bottle with a slight pop. If the cork doesn't lift from the bottle, screw the corkscrew in deeper, lift the cork using the lever arm, and try pulling on the handle again. In fine restaurants, sommeliers untwist the corkscrew from the cork while it is still in the bottle, then finish removing the cork by hand.

The cork is set on the table for the patron to examine for signs of freshness. Cut off the foil. Set the corkscrew in place. Push down the wings and remove the cork. Place the bottle on a table and use both hands to push down the wings of the corkscrew. As you push them down, the cork will begin lifting. Continue pushing until the wings are flat against the bottle's neck and the cork has emerged from the bottle. If you flatten the wings and the cork is still in the bottle, use the handle to twist it further into the cork until the wings are raised in an upright position again. Push them down again to raise the cork. Continue this process until the cork comes out. You might have to grasp the corkscrew and pull out the cork to finish the job. Insert five nails into the cork. Use a hammer to gently nail five small nails in a row across the top of the cork. They should be in close proximity, but not touching. Hammer them until there's a small gap between the heads of the nails and the cork.

This method is most effective if you use long, thin nails. Short, thick nails won't dislodge the cork as easily. Be very careful when you're hammering the nails into the cork. Make sure the hammer doesn't touch the glass bottle. Begin lifting the cork. Take out the cork. Place the wine bottle upside down between your thighs. Rap the bottle with the sole of a shoe. Make sure you hold the bottle steady with your legs and one hand, and use the other to rap the base of the bottle with the sole of a flat shoe. With each strike, the cork should dislodge a little. Strike the bottle firmly and evenly across the base. Don't hit it as hard as you can, and don't graze the edge, or the bottle may break. However, if it doesn't seem to be making progress, you may need to hit it harder. Make sure the bottle is in a stable position. Don't just hold it between your thighs; use your free hand to grasp it, too. Check the cork and pull it out. Take a look at the cork's progress, then continue striking the bottle until the cork has dislodged enough that you can grasp it with your hand and pull it out of the bottle.