Food & Drinks: Super Pairing for the Super Bowl
Wine expert Cassandra Rosen offers a way to take game day beyond chips and beer with special pairings of super cocktails and edibles for a crowd. Rosen, who represents award winning Tussock Jumper Wines, has created a fascinating array of cocktail options along with food pairing ideas that are sure to score on Super Bowl day.
Calling it a twist on the classic ‘Bishop cocktail,’ Rosen says her recipe for The Smoking Quarterback will not only take the chill off, it’s a great pairing for all of those savory, cheesy dishes on the menu. “Try it with creamy cheese fondue, and a selection of breads, pretzels, and crackers. The rich, saltiness of the fondue will contrast well with the wine and apple flavors, and the spice notes in both the drink and the dish will complement each other.“
The Smoking Quarterback
750 ml bottle Tussock Jumper Tempranillo or Merlot
1 cup fresh apple cider
1 cup spiced rum
1 cup fresh apple cider
3/4 cup dark brown sugar
4 cinnamon sticks
½ tsp freshly ground nutmeg
3 whole star anise pods
Peels from 2 large oranges
1 teaspoon bourbon vanilla extract or one vanilla bean, split
Simmer all of the ingredients in a large sauce pot over medium low heat for approximately 1 hour. Strain and serve warm in mugs garnished with cranberries or cinnamon sticks.
“Spinach artichoke dip or chorizo stuffed mushrooms pair well with a white sangria cocktail,” says Tussock about her Touchdown Citrus Sangria. “Artichokes may make the drink seem sweeter than it is, so a crisp, citrusy cocktail or wine will complement the dip, and are also a good contrast for as the spice and fats in the sausage.
Touchdown Citrus Sangria
- 1 Bottle Tussock Jumper Pinot Grigio
- 4 oz dry orange liqueur
- 4 oz orange kombucha
- 1 cup green grapes
- 2 peaches, pitted and sliced
- 1 orange, thinly sliced
- 1 lime, thinly sliced
- Garnish: rosemary or mint sprig
Add all the ingredients to a pitcher and refrigerate for 2 to 4 hours before serving. Serve in wine glasses, over ice.
“Feed that hungry crowd with loaded nachos and this modern version of Spanish Sangria for a pairing that’s sure to please,” says Rosen about her concoction—The Red Zone. “The rich cheese flavors will pair well with an easy going red wine, and the citrus in the drink will complement both the corn chips, as well as the fresh salsa or pico de gallo.”
The Red Zone
- 1 bottle Tussock Jumper Tempranillo, chilled
- ½ cup brandy
- 2 tbs simple syrup
- 1 large orange, sliced into wedges
- 1 cup sliced or chopped seasonal fruit (apples, kiwi, strawberries, peaches, grapes)
- 1 lime or lemon, sliced into wheels
Slice the citrus and fruits, squeezing a few slices of limes over the apples to prevent browning. Squeeze half of the orange into a pitcher, chop the remaining wedges, and add them to the pitcher. Add the rest of the fruit. Add the brandy, simple syrup, and wine, stir to combine.
Serve the sangria immediately, or let it chill for a few hours or overnight for more flavor. Serve in glasses with ice.
“Give your party a little tropical flair with a hibiscus tea infused red wine spritzer,” says Rosen, about Welcome to Miami. “Serve with Cuban sandwiches or pork tacos. Pinot Noir is a lighter, fruit-forward wine, and the flavors will dissolve the oiliness of the pork. It’s also a great match for the buttery, nutty Swiss cheese on the Cuban sand.”
Welcome to Miami
- 1 bottle Tussock Jumper Pinot Noir
- 6 oz sweet hibiscus tea, brewed and cooled
- Fresh fruit, like orange slices and strawberries
- 4 oz vodka
- 2 oz dry orange liqueur
- Sparkling water
- Additional fruit for garnish
To make the cocktail: Add the fruit, tea, wine, and liqueur to a large pitcher. Stir, chill, and serve with
Pair teriyaki chicken wings or Asian style meatballs with this party-friendly cocktail, inspired by the Chambord Bellini says Rosen, adding that Riesling wines can be fruity and slightly sweet, which makes them an ideal match for the sweeter flavors in Asian dishes.
Apple Berry Snap
- 1 (750 ml) bottle Tussock Jumper Riesling, chilled
- 1 (750 ml) bottle Tussock Jumper Prosecco, chilled
- 1 cup fresh apple cider
- 4 oz raspberry liqueur
- Juice from ½ a lemon
- 1 Envy or Jazz apple, sliced
- 1 cup fresh blackberries
- 8 sprigs thyme
In a large pitcher, combine Tussock Jumper Riesling, apple cider, apples, and blackberries.
Chill the pitcher in the refrigerator for at least 1 hour, or overnight. When ready to serve, fill glasses with ice, top with Tussock Jumper Prosecco, and garnish.
About Tussock Jumper Wines
As a gold medal award winning wine portfolio, Tussock Jumper Wines sources only the best limited production vintages each growing season from producers around the globe.
The label speaks to the adventure-seeker, looking to explore new and unique wine experiences. Each bottle features a hand drawn animal representative of its country of origin, wearing a colorful sweater-traditionally red, or green for organic-as a mark of distinction for the Tussock Jumper’s focus on high quality, sustainably made wines.
Currently, the Tussock Jumper portfolio encompasses over 24 wines from eleven different winemaking regions. Each of their wines are bottled right at the source, capturing the best flavors and aromas from grape to glass. All natural and organic farming practices are also implemented whenever possible.
Get the App!
Adding to the fun, Tussock Jumper has also developed an augmented reality app, with each regional ambassador ‘jumping’ off the bottle to help with wine pairings and recommendations for the varietal. Download it free on the Play Store or iTunes now.