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Super Bowl Treats and Wine Pairing

Posted on by Still Waters Vineyards

I know what you’re thinking… how can I possibly pair super bowl snacks with delicious wines , well here are a few tips along with a couple recipes to help you out.

We all know chips and guacamole are a game day favorite, or at least they are here at Still Waters Vineyards, so why not try a slight variation on the tradition.  Instead of the trusty tortilla chips,  use a nice toasted baguette. Instead of the bowl of guacamole, step up the presentation and use homemade guac with lime and cilantro. Serve this as a Guacamole Bruschetta and your guests will be amazed!  Pair this appetizer with our Sauvignon Blanc. The crisp acidity of the Sauvignon Blanc will compliment the richness of the guacamole. (Guacamole Bruschetta  recipe below)

For those of you planning to host a chili cook-off for your super bowl party, wow your guests with this twist on the classic. White Lightning Chicken Chili – a  slightly lighter version then the original tomato based chili.  The base for this chili contains… WINE!   Serve this favorite in warm bread bowl and top with some pepper jack cheese for a zesty finish. Pair this with our Chardonnay or Merlot and enjoy! (White Lightning Chicken Chili recipe below)

Hope these ideas help change up the traditional game day treats and remember our tasting room is open 11-5pm for those of you who would like to skip the game all together and enjoy a taste of wine with us.

Guacamole Bruschetta

(original recipe

½ loaf French bread
1 Clove Garlic
2 Tbsp Olive Oil (Still Waters Of Course!)
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tbsp freshly squeezed lime juice
½ tsp salt
¼ tsp pepper


Preheat oven to 400 F

Slice the French bread on a diagonal into ½” rounds and place on a baking sheet

Toast the sliced bread in the oven for 3 minutes then flip each piece and toast an additional 3 minutes

Remove the toasted bread from the oven and immediately rub with the clove of garlic

Brush the tops of the garlic rubbed toasts with olive oil and set aside

In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated with the lime juice

Spoon a portion of the mixture onto each of the garlic toasts and enjoy!


(original recipe

4 boneless skinless chicken breasts, cubed
2 cans great northern beans, rinsed
1 whole white onion, diced
1 cup frozen white corn
1 yellow bell pepper, diced
1 ½ cups fresh mushrooms, sliced
1 bulb fresh garlic, minced
6 habanera peppers
½ cup white wine
1 can chicken broth
2 tsp. cumin powder
1 tsp. coriander powder
1 tbsp. ground white pepper
3 tbsp. olive oil
1 lime, squeezed for juice
½ cup sour cream
½ cup shredded pepper jack cheese


Heat olive oil in large sauté pan to medium-high heat, and add garlic, onions, and chicken. Sauté for 10-15 minutes or until chicken is no longer pink.

In a large Dutch oven add chicken broth, cumin, coriander, ground white pepper, lime juice, habanera peppers (if mild chili is preferred, use fewer hot peppers, as desired – the quantity given is very hot!), and bring to a boil. Reduce heat to medium, cover with lid, and let simmer for 10-15 minutes.  Add the chicken, garlic, and onion mixture, plus the corn, beans, yellow bell pepper, mushrooms, and white wine.

Cover and let simmer for approximately 30-35 minutes.  Garnish with sour cream and shredded jack cheese.  Serve with crusty french bread and a glass of Still Waters Chardonnay or Merlot!

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