Not another plate of nachos, not another keg of beer. It’s Super Bowl Sunday, when the world looks in confusion at the American diet. What are they watching? What are they eating? Step it up, people: pair these delicious Green Bean “Fries” and Chipotle Mayo with a nice Pinot Grigio.
Who doesn’t love Pinot Grigio? It’s the best selling white varietal in the US – as suitable for opening night at the opera as it is for the Super Bowl. One of the few Argentine Pinot Grigios, the Graffigna Centenario Pinot Grigio Reserve 2010 has the wine’s well-loved translucence with a crisp, clean bouquet redolent of night jasmine and fresh peaches. Light in color, as pale as flaxen hair, this medium-bodied palate pleaser has a tangy and crisp finish, with mineral and citrus notes.
As lovely to inhale as it is to imbibe, the Graffigna Centenario Pinot Grigio Reserve 2010 is a testament to the wisdom of Santiago Graffigna who left Italy and founded his winery in Argentina in the unspoiled region of San Juan. Grown at 600 meters altitude, the wine benefits from constant sunshine, resulting in the Graffigna Centenario’s signature crispness and tangy acidity.
It might be a football game – but you can serve it up with style.
Green Bean “Fries”
Green Bean “Fries”
Ingredients:
-1 lb of fresh green beans, rinsed and trimmed
-1 tablespoon olive oil
-Salt and fresh ground pepper
Directions.
Preheat oven to 425° F. Line a rimmed baking sheet with foil.
Toss green beans with oil and arrange on baking sheet. Sprinkle with salt and pepper to taste. Roast for 20-25 minutes, until ends are crisp and lightly browned, tossing after 10 minutes.
Serve with chipotle mayo.
Chipotle Mayo
Ingredients:
-1/2 cup light mayonnaise
-1 clove garlic, finely minced
-1 chipotle in adobo, chopped, plus 1 tablespoon sauce
-1/4 teaspoon paprika
-1/4 teaspoon chili powder
Directions: Whisk all ingredients together.
Graffigna Centenario Pinot Grigio Reserve 2010
PRICE: $13.00
LINK: Graffigna Wines
