Just in time for Super Bowl Sunday, a giantly patriotic dish showcasing American innovation: Buffalo wings!
Is it impossible to pair wings with wine? You make the call! (And don’t forget the blue cheese dip.)
Related: “Betting wine for football.”
“Impossible food-wine pairings: chips and salsa!”
UPDATE: Thanks, Mark, for pointing out the “classic” wine pairing!
Image: istockphoto.com
Blog posts via email
One of the “fresh voices taking wine journalism in new and important directions.” -World of Fine Wine
“His reporting over the past six months has had seismic consequences, which is a hell of an accomplishment for a blog.” -Forbes.com
"News of such activities, reported last month on a wine blog called Dr. Vino, have captivated wine enthusiasts and triggered a fierce online debate…" The Wall Street Journal
"...well-written, well-researched, calm and, dare we use the word, sober." -Dorothy Gaiter & John Brecher, WSJ
Saveur, best drinks blog, finalist 2012.
One of the "seven best wine blogs." Food & Wine,
One of the three best wine blogs, Fast Company
On January 30th, 2008 at 11:18 pm ,Saul M wrote:
Beer! and given the time of year (its Imperial IPA season) Troeg’s Nugget Nectar or Bell’s Hopslam would do wonderfully, though something with a bit tamer profile might be a more reasonable bet.
On January 31st, 2008 at 9:30 am ,tom wrote:
Bonny Doon Vin Gris — or a Zinfandel (Ridge, Rosenblum, JC Cellars) — Zin is an all-american, buffalo wing kind of wine……….
On January 31st, 2008 at 9:37 am ,Gregg wrote:
I’m with Saul. But if wine it must be, then how about a nice chewy Syrah.
On January 31st, 2008 at 9:48 am ,Raul wrote:
I’d go with a party wine. Go with Lambrusco. The sweetness will let you spice it up, and it will not ignore the blue cheese. Wings and a chilled red. Think about it.
On January 31st, 2008 at 10:07 am ,Sonadora wrote:
Personally I like a nice crisp white with wings…I’d say a Sauvignon Blanc, I like that it chills the spice out, refreshes my palate, and still works with the blue cheese for me. I’m loving the ones from Chile and South Africa these day.
On January 31st, 2008 at 10:08 am ,JdW wrote:
Mmmmmmmm……. Nugget Nectar, I agree, a nice hoppy zippy IPA is perfect with spicy buffalo wings. Also a good Riesling Kabinett like Leitz Dragonstone, or even a Spanish Rose, fruitier and a bit off dry. I used to say a big spicy Zin, but I’m so tired of the monstrous abv levels.
On January 31st, 2008 at 11:37 am ,Sal wrote:
I like either a Guinness or an IPA with wings (my 2nd favorite food of all-time) but I like the Zin idea. I’ll try that out next time.
On January 31st, 2008 at 3:43 pm ,Nick wrote:
What about a gewurtzraminer? Spice with spice, no?
On January 31st, 2008 at 3:46 pm ,Nick wrote:
gewurtztraminer that is. Tough one to spell…
On January 31st, 2008 at 5:35 pm ,Bob W. wrote:
I’ve tried a number of different wine pairings and the best one I come up with is…..Beer.
On January 31st, 2008 at 7:30 pm ,Dr. Vino wrote:
Bob W –
Hysterical! Very well played.
On January 31st, 2008 at 8:09 pm ,Lacey @ The Road is Life wrote:
prosecco could be nice too!
On January 31st, 2008 at 8:45 pm ,2 Guys Uncorked wrote:
Riesling. It’s a strange pairing, but think about it. After putting down “fire-breather” level wings, a cool, tart, mouth-coating riesling will put the fire out.
Check out our review for the 2005 “Bunny” Riesling.
On January 31st, 2008 at 9:38 pm ,Mark Ashley wrote:
This is an easy one: A bottle of Dom Perignon. The folks at Hooters have been selling this for years. Seriously:
Personally I prefer a Bollinger 95 with my wings.
On February 1st, 2008 at 8:49 am ,Jen wrote:
Sparkling, definitely. The bubbles and acids cut through the fat and cool the spice leaving a fresh, clean aftertaste.
On February 1st, 2008 at 12:28 pm ,Dr. Vino wrote:
Mark – wow, what a gem!! How could that piece of delicious Americana not have come to our attention earlier? And I’m sure you go to Hooters for the wings, of course…
If I had to pair wine n wings (have never tried and it’s not because I don’t like wine), I think sweet is the way to go with this spice. Cava perhaps? Off-dry riesling would most likely be a good pick but don’t overdo it on the price…
On February 1st, 2008 at 4:44 pm ,Lauren Schwartz wrote:
First, I absolutely love that everyone seems to have a different take on this one! I’m personally inclined to go with a zin, too — I don’t know if it’s more about the pairing itself or the fact that an American wine (well, sort of) seems like the most appropriate choice on this, the holiest day of football. I was initially thinking sparkling, too, but would be a little hesitant if the wings were really spicy just because of how extreme spice and fizz interact (think: pain!). But hey, if it’s good enough for Hooters, who am I to second-guess? 🙂
On February 3rd, 2008 at 8:31 am ,Grape Wall of China » Super Bowl sipping in Beijing: which beer with your wings? wrote:
[…] are posts by Dr. Vino on matching wine with Buffalo wings and and chips and […]
On February 5th, 2008 at 7:43 pm ,Bryan wrote:
Being from Buffalo originally, it’s my goal in life to make a wine that pairs perfectly with Buffalo wings. Hopefully next year by this time it will be a reality. It’s going to take alot of wing eating and wine drinking though in the meantime.
On February 8th, 2008 at 7:03 pm ,Dale Cruse wrote:
The fierier the wings, the more I want Riesling.
On February 10th, 2008 at 12:46 am ,Tyler wrote:
I just had a wine that I think would pair perfectly with hot wings; Hazlitt Red Cat. It’s a party wine, no doubt. A blend of braco noir and catawba, it’s sweet enough to balance the fire, and got enough fruit to match the sauce. For a bonus, it’s from Canadagua, in the Finger Lakes, not far from the home of Buffalo wings…
On March 10th, 2008 at 1:03 pm ,Foodiewino wrote:
If you must do a red…maybe a German Dornfelder. I like the Lambrusco idea, but I have to agree Beer is best with wings!
On March 10th, 2008 at 5:46 pm ,GI Jane wrote:
Wings + Gnarly Head Old Vine Zin=soul mates (Try it with BBQ, too)…
On November 11th, 2009 at 1:09 pm ,Diablito wrote:
I tried Champagne and Cava with Buffalo wings and it was a total disaster. It was painful. I think the carbonation in the wine amplifies the heat on the wings. I’d try a flat, off-dry wine to relieve some of that heat. Never tried it with White Zin but who knows, maybe those two culinary/viticultural wonders may be the perfect match! 🙂
On December 13th, 2009 at 2:32 pm ,Anthony wrote:
For some reason, a Dessert Catawba wine pairs great with bleu cheese dressing and mild wings for me. Maybe its the sweetness and how it has less carbonation. I agree with Diablito that the carbonation increases the intensity of the “heat” from the wings.
I’ve only tried one brand with my wings, and that is my local winery’s Dessert Wine.
http://www.stjameswinery.com/shop/wine/dessert/catawba-dessert-wine.html
On January 8th, 2010 at 10:59 am ,Seven layer dip: impossible food-wine pairing?!? | Dr Vino's wine blog wrote:
[…] we need to pair this viewing with some food. Since we have previously tackled wings and chips and salsa, this time we round out the viewing with something heartier: seven layer […]
On February 7th, 2010 at 5:35 pm ,Benjamin Lemoine wrote:
Demi-Sec Vouvray! Acidity to cut the rich dressing and fat, sweetness to balance the heat. Of course, Spätlese Riesling would work as well for the same reasons.
That being said, IPAs are the way to go, right?
Enjoy the Super Bowl!
On February 3rd, 2012 at 4:02 pm ,Robin wrote:
I think the regional pairing is best. Pair it with some of the sickly sweet Niagara wines they have around here, goes nicely with the really hot wing sauce. Maybe…
On February 1st, 2013 at 9:54 am ,The Super Bowl drinks score? Beer 42 – Wine 32 | Dr Vino's wine blog wrote:
[…] food-wine pairings.” So, from the archives, here they are: * Chips and Salsa * Buffalo wings * Seven-layer dip * […]