By Lesley Lopez
Not being an avid football watcher, there isn’t much I know about the anticipated game this Sunday. I have discovered this year it’s a match up between the Colts and the Saints, though even after some research on the teams themselves I still don’t really know which is favored to win. Aside from that I know that football is better experienced on a larger television and in groups, or so is the reasoning behind throwing a Super Bowl party.
When it comes to the party, I’m the quarterback of planners. Walking into any supermarket, I’m faced with the traditions and staples of all Super Bowl Sundays. Tortilla Chips, salsas, crackers, soda and beer in stalks around any market send the clear message: this is all you need for a successful party.
Not that I don’t agree, you could have a great party with just the essentials of what is right next to all the cash registers at your Vons. Not to mention the key selling point of no preparation time needed, just pull open the bags and set out the cans and you’re done. But this year, I want to stray off the beaten path and try a few things differently.
So veering away from the stalks of sodas, I headed towards the fruit section of the market. This year, I was thinking punch bowls of sangria for drinks. I picked up some pineapple, peaches, granny smith green apples, lemons and some ginger ale. Also on my way back towards the check out stands.
I caved and picked up some bean dip and chips because who can really have a Super Bowl party without tortilla chips? A new snack idea occurred to me. Recently I discovered a smoked mozzarella cheese from Boss Hog a part of the Swine and Wine Club featured through Coastal Vineyards and Bacon Freak. The gourmet cheese would be a perfect addition to either bean dip or a new twist on a platter of nachos.
Using a great bottle of wine from Vina Robles, featured as one of the Coastal Vineyards Wine Club selections I would be making chardonnay sangria.
Now it might take some time to cut up all the fruit but not only can the pieces be used for the sangria itself but also for a selection of slightly healthier finger foods! Dumping all the chopped pieces into a bowl, I can pour in the wine and some of the ginger ale and presto like magic the sangria is finished.
I might even venture to make another bowl with a Merlot wine also featured in the Coastal Vineyard Wine Club. But maybe throw in some berries, club soda and triple sec into that one.
The possibilities are endless when making sangria, which means that my new Super Bowl tradition can be trying something different every year. Though, tasting the sangria with my new nachos I might not wait until next year’s Super Bowl maybe I’ll have a Oscars party too!
By Lesley Lopez
Signing Off and Pigging Out,
Rocco “Boss Hog” Loosbrock
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