Pregame It- Wednesday Feb. 8th!


Have you ever contemplated what wine pairs best with pork rinds? Of course you have; who hasn't? What about Nacho Cheese Doritos- a nice Zinfandel, perhaps? Stop by for a wine flight paired with your favorite Superbowl (r) snacks and find out! See below for wine pairings to go with your favorite tailgate grub!

Kansas City BBQ: Cabernet Franc/Cabernet Sauvignon
When most Americans think of barbecue sauce (outside a specific region, of course), they think Kansas City-style. The tomato and brown-sugar sweet sauce sits in grocery stores from coast to coast and is drizzled, dipped, dolloped and dowsed over beef, pork and chicken alike. 

Given its tongue-clicking sweetness, Kansas City barbecue sauce needs a fruity yet complex red wine that’ll match and deepen the flavors of its region’s slow-smoked meats. For that, stick with the cabs — cabernet franc and cabernet sauvignon, that is. -grillagrills

Philly Cheesesteak: Cabernet Franc
Cabernet Franc is a red wine that’s usually medium-bodied, with acid and tannins that will complement the texture and fat in the sandwich. It also can have green pepper flavors that will work with peppers if you have them on your cheesesteak. (In Philadelphia, green peppers are not traditional. Usually, cheesesteaks are simply served with meat and cheese – onions, “wit or wit out,” are optional). -wtso