Tips for Serving Wine Simply with Your Super Bowl Spread

January 03 00:00 2003 Print This Article

According to Cajun Chef and entertaining expert John Folse, the main thing to remember is that there's nothing to be afraid of when determining what wine to serve. He provides the following simple tips when it comes to offering wine to your guests:

Add It Up

When preparing for your party, plan for about two glasses of wine per guest. To determine which types of wine, follow this simple formula: 60 percent white wine and 40 percent red wine. Champagne, sparkling wine and ros are considered white wine for these calculations.

Super-Size It
When buying wine for the party - remember that there are a wide variety of magnum-sized wine bottles (1.5 liters) that hold 10 glasses of wine compared to the regular 750 ml bottle of wine that pours 5 glasses.

Serve It Family-Style

Treat the wine like you treat food. Serve everything family style on a buffet and let your guests pick and choose the wines and foods that please them the most.

Variety is the key

There's a wine choice for everyone. According to the Wine Market Council, 65 percent of Americans are white wine drinkers, while 35 percent prefer red wine. The main thing to remember is to offer a variety - whether it's food or wine so that everyone's happy.

Chill Out

You don't need an ice bucket to serve white wine. Simply chill your white wine in the refrigerator for 2 hours or more until game time and it will stay at a pleasant, cool temperature out of the refrigerator for the duration of the game. Red wine need not be chilled.

Don't Worry About The Glass

You can serve wine in anything from a tumbler to a fancy stemmed glass. The thing to remember is not to spill the wine when cheering on your favorite team.

Leftovers Rule

Treat your wine leftovers just like you treat food leftovers. Simply reseal by recorking the wine or use a simple bottle stopper and place in the refrigerator. Your red or white wine will keep in the refrigerator for about 3-5 days.

John Folse is an award-winning chef and owner of Lafittes Landing Restaurant in Louisiana. He has published seven cookbooks on the subject of Cajun and Creole cooking, including The Evolution of Cajun and Creole Cuisine, Louisiana Sampler: Recipes from Our Fairs & Festivals, Something Old & Something New: Louisiana Cooking With a Change of Heart, and Hot Beignets & Warm Boudoirs. "A Taste of Louisiana" is Folses international television series produced by Louisiana Public Broadcasting since 1990.

Source: WineAnswers

Related Links

  Article "tagged" as: