What wines with the game?

So, do you know what wine(s) you might be hauling out for the big game tonight?

We are having a friend over, so I guess I will open something light and refreshing for "befores". I have a lot of German Riesling Kabinett hanging around, so perhaps a Gunderloch Jean Baptiste might fit the bill.

We are having chilli and nachos for the game itself. Perhaps a gutsy Malbec.

How about you?

Bruce, join the Malbec Hounds!!!! I will be helping out at one of the Sportsbars in our operation, already over 100 booked for 2pm!! Probably just help the servers running food.
Later on might just pull the `02 Pic St Loup Ermitage.

As a matter of interest Bruce, what did you pay for the Jean Baptiste?

The last time I received a leg of venison from a hunter friend, I figured that only a real Canadian red would do - so Marechal Foch was the natural choice, though with something like venison stew (my preferred way of preparing deer meat), even a Syrah would go well, and Peninsula Cellars makes what I think is Ontario's finest example (winemaker Jean-Pierre Colas is a real asset to them IMHO).

Haven't had a chance to get any other kinds of wild game yet. I am constantly asking around though. I cook lots of rabbit throughout the year but it's always the farmed type. Apparently wild rabbits have much darker meat that does well with a bit of marination beforehand.

Something red, maybe Killians.

Kickin' Ass Colt Cuvee Pinot
Homer (not my real name)

Paul B, good one. Game with the game eh....LOL !!!!

ps the Soverign Opal is still moving on the winelists.

We'll be having pizza and wings at my son's house. I'll be bringing along some of my home made Steuben Rose.

As a matter of interest Bruce, what did you pay for the Jean Baptiste?

It has been around $15-$16 for a number of years now Bob.

The last time I received a leg of venison

Made my whole day with this post, Paul!

[Robin Garr]

Is there a game tonight?

Made my whole day with this post, Paul!

Cynthia, you know me ... ever the contrarian ...

Finally decided on my "line up."

With munchies: Arboleda Sauvignon Blanc from Chile. A joint venture between Robert Mondavi and Chile's Eduardo Chadwick of Vina Errazuriz.

For chilli and the game: Wakefield Shiraz 2004 Clare Valley.

Started with a Chimay Grand Reserve Ale. We'll move into Brandy Manhattans shortly. Haven't picked the wine yet but will report when we do.

Mike

[James Roscoe]

Washington Hills Gewurtz really worked with the hot wings my wife made.
Congratulations to the Colts and their fans!

Ended up with the 2004 Vino Noceto Sangiovese. One of the better sangios from California (and I really don't mean to damn with faint praise there, it's a pretty good wine).


Mike

I had brunch in Raleigh having spent Saturday night there after seeing a stage production of "Dirty Rotten Scoundrels." At Enoteca Vin I had a hazelnut encrusted chevre with salad with pomegranate vinaigrette and a pomegranate mimosa (delicious) to accompany it. Also ordered a 3 oz. pour of Four Graces Pinot Noir from Oregon. Didn't take notes on the Pinot Noir but it was fruity without being over-the-top and quite nice. (Four Graces also makes Pinot Blanc and Pinot Gris and is a new winery in the Dundee Hills of Oregon.)
In the evening, during the Super Bowl, I had some of the screwcapped Bedford Road Estate Sauvignon Blanc from New Zealand which I hadn't finished off.

Oh, when I saw the title of this thread I thought I'd check it out and maybe get some suggestions as to what to drink with that piece of venison in my freezer. Guess you could say I'm not a big football nut! Tom V