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Superbowl Party with Wine -- Tips and Recipes
Rate it! Votes (1) | Comments (0) By Chef John Folse Posted August 6th, 2007 Chef John Folse is the author of The Encyclopedia of Cajun & Creole Cuisine, (2004, Chef John Folse & Company Publishing)	The Encyclopedia of Cajun & Creole Cuisine

As the Super Bowl heads back to the Crescent City this year, it may be time to rethink your big game party's food and drink menu. You don't have to think of Super Bowl as a beer-only occasion. According to entertaining experts, more and more people prefer to sip wine on the sidelines. Many people are starting to discover that wine is a real crowd-pleaser - and it's very versatile. Wine goes just as well with chips and dip at a lively Super Bowl party as it does with beef tenderloin at a sit-down dinner.

Americans love Super Bowl Sunday and a New Orleans-themed party with delicious food and wine is a winning combination. What's so great is that with all the different flavors and spices in

New Orleans cuisine, you really can't go wrong when choosing a wine to serve. Pinot Noir and Chardonnay are great examples of wines that pair perfectly with New Orleans food.

Pinot Noir, with its wonderful aromatic qualities and supple texture make it a most versatile red wine that is as great an accompaniment to crab meat as Jambalaya.

White wine lovers will find Chardonnay, with its luscious fruit flavors and full-bodied style, a fine compliment to the fare from appetizers through the main course.

For those of you who really want to get into the New Orleans Super Bowl spirit, turn your living room into a luxury box by serving Pinot Noir and Chardonnay with these authentic Cajun and Creole specialties (Recipe links below):

• Pork and Sausage Jambalaya
• South Louisiana Shrimp Remoulade
• Crab-Stuffed Artichoke Bottoms

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