Beyond Beer and Chips: Easy Ways to Host a Football Party that Scores by the First Down

(ARA) – There’s more to a great football party than opening a bag of chips and putting out a six-pack. The food and drink you offer should be just as enjoyable as the game on the big screen. This can be as easy as adding wine and creative munchies to your football celebration. Not only is a glass of red wine a lot more inviting on a cold winter day than a frosty mug of beer, it goes just as well with chicken wings and guacamole as it does with shrimp and sushi.

But where do you start? How do you plan a gathering that offers an interesting menu to complement the football action? First, keep it simple. You and your guests don’t want to miss a second of the action so the food and refreshments need to be easy to serve and eat. Everything should be appropriate for a buffet table because people will be eating at different times throughout the party.

For wine, think big -- one or two magnum-sized bottles can serve ten to fifteen football fans. Select something fun and offbeat with a smooth taste and good balance. David Frakes, executive chef at Beringer Vineyards compares wine and food pairing to football: “When executed correctly, it can be the winning play.” He recommends his favorite football combo: a bowl of fried calamari with a spicy, full-bodied red wine like Stone Cellars by Beringer Shiraz-Cabernet.

Here are some additional insider wine pairing plays from Chef Frakes:

* Chardonnay is like a reliable quarterback. Always popular, this versatile white combines both citrus and ripe pear with soft, oak undertones and hints of spice to make a good match with a variety of foods including fried chicken wings, nuts, and crackers.

* Sauvignon Blanc is similar to a receiver - when given the opportunity, it can make fun and exciting plays. The bright citrus and gooseberry aromas add kick to rich dishes like cheese fondue or crab dip.

* Merlot is the experienced, savvy player that has been around awhile. It’s a versatile red wine with silky raspberry and black cherry flavors that makes an excellent pairing with a variety of foods, ranging from cheeses to chili.

We’ve all had the same old party snacks. Don’t be afraid to try something new. Instead of settling for the typical onion dip, try an herbed cheese spread, creamy baked crab, or a smoked salmon dip. Try a new twist on old favorites such as chicken wings with a Thai peanut sauce -- it can score big with a crisp Sauvignon Blanc. Or serve something completely unexpected like Frakes’ Fried Rock Shrimp and Calamari recipe.

Fried “Frito Misto” Rock Shrimp and Calamari with lemon dipping sauce

Wine pairing: 2000 Stone Cellars Shiraz-Cabernet Sauvignon

Serves 8

2 quarts corn oil for frying

2 1/2 cups cornmeal (or ground polenta)

1 1/2 cups all purpose flour

3/4 cup Masa Harina Flour (substitute regular flour if not available)

salt, pepper, paprika and cayenne pepper to taste

1/2 - 1/3 pound rock shrimp (picked over for shells and deveined)

1/2 - 3/4 pound calamari (cleaned and cut into small rings)

1 lemon (sliced paper thin crosswise and de-seeded)

Place corn oil into a large pot and heat to 325 degrees. Pat seafood and dry with paper towel. Combine the cornmeal, flours and seasonings and mix well. One batch at a time, toss the shrimp, then the calamari, then the lemons, into crust mixture and coat well. Shake off excess crust mixture (with a basket or by hand). Drop each batch separately into the hot oil and cook until golden brown. Drain on paper towels. Toss the cooked ingredients together in a bowl and then place on serving platter. Serve with lemon dipping sauce and sprinkle with parsley.

Lemon Tarragon Dipping Sauce

1 cup of mayonnaise

1 tablespoon Dijon mustard

2 garlic cloves (minced)

4 tablespoons lemon juice

1 1/2 tablespoons tarragon

salt to taste

Place mayonnaise into a small bowl. Stir in mustard and garlic followed by lemon juice, tarragon and salt (season to your own taste).

For more information about Stone Cellars by Beringer wines, go to www.beringerblass.com.