Let’s face it. Not everyone drinks beer. And with Super Bowl coming up on Sunday, some of us are “deflated” at the idea of sipping on beer all afternoon while chowing down on chips and dip. Some of us need another option. Fear not, Carr is here to save the day – with wine on tap! We have three tasty options to choose from, Chardonnay, El Guapo, and Il Padrino, and we’ve paired each wine with some of our favorite sliders. Pick up a growler (or three!) and be your Super Bowl party MVP.
with Baja Chicken & Slaw Sliders
For the white wine lover. This wine begins with vivid flavors of pineapple and citrus, and is gracefully followed by a smooth floral, vanilla finish. The combination of stainless steel and French oak fermentation techniques contribute to a balanced vibrancy and warmth of the overall palate feel of this wine, perfect for an afternoon drink. Pair it with a lighter slider, like this chicken and slaw slider.
- ¼ c. reduced-fat sour cream
- ½ tsp. lime zest
- ¼ tsp. lime juice
- 1 c. broccoli coleslaw mix
- 2 tbsp. finely chopped sweet red pepper
- 2 tbsp. finely chopped sweet onion
- 2 tbsp. minced fresh cilantro
- 2 tsp. finely chopped jalapeño
- 2 tsp. lime juice
- 1 tsp. sugar
- 4 boneless skinless chicken breasts, halved
- ½ tsp. ground cumin
- ½ tsp. chili powder
- ¼ tsp. salt
- ¼ tsp. coarsely ground pepper
- 8 Hawaiian sweet rolls
- 8 lettuce leaves
- 8 tomato slices
1. In a small bowl, combine sour cream, lime peel and lime juice. In another small bowl, combine broccoli slaw, red pepper, sweet onion, cilantro, jalapeño, lime juice, and sugar. Chill sauce and slaw until serving.
2. Sprinkle chicken breasts with cumin, chili power and salt. Lightly grease and grill chicken, covered, over medium heat, 4 to 7 minutes on each side or until no longer pink.
3. Grill rolls until lightly toasted. Serve chicken on rolls with lettuce, tomato, sauce and slaw.
recipe adapted from Taste of Home
with Caramelized Onion Beef Sliders
For someone who enjoys an all around good red. This traditional Southern Rhône Blend yields pleasant aromas of candied cherries and red raspberries with the slightest, most subtle touch of wet earth. Black fruits such as fresh plums and ripe blackberries blend with mellow hints of lavender, black pepper, and cinnamon to give this medium bodied Grenache/Syrah a fragile, yet robust mouth-feel. Pair this wine with a classic beef slider.
- black pepper
- 1 lb. bacon
- Pinch of cayenne pepper
- ½ c. mayo
- 1 tsp. A1 steak sauce
- 3 tbsp. butter
- 2 yellow onions
- 2 sprigs fresh thyme
- 2 lb. ground beef or brisket
- 2 cubes beef bouillon
- 1 tsp. dried minced onion
- ½ tsp. each of celery seed, dried parsley, dried thyme
- 2 tbsp. butter
- 8 oz. Gruyere cheese grated/shredded
- 12 toasted slider buns
1. Sprinkle black pepper and cayenne pepper over the bacon slices and cook as desired.
2. In a small mixing bowl, whisk together mayo, A1 steak sauce, and cracked black pepper. Set sauce aside.
3. Heat large skillet over medium heat and melt butter. Slice onions into half rings and add to the hot skillet. Reduce heat and add sprigs of thyme. Cook for 40 minutes, stirring often.
4. In a large bowl, add ground beef, beef bouillon, dried minced onion, celery seed, dried parsley, dried thyme, and black pepper. Mix together until seasonings are evenly dispersed. Roll into 12 mini patties. Grill patties until cooked through. When almost finished, sprinkle patties with shredded cheese and continue to cook until cheese is melted.
5. Build your slider by adding a bit of arugula, caramelized onions, bacon, and A1 mayo.
recipe adapted from The Chunky Chef
with Pull-Apart Pizza Sliders
For someone who enjoys a full bodied, earthier red. This Sangiovese/Merlot/Syrah blend leads with distinctive flavors of dried plum on the nose and palate. Hints of cedar and cherry wood follow, before a lengthy finish of olallieberries and bright minerality. Pair this with these Italian influenced pizza sliders.
- 12 dinner rolls
- 1½ c. pizza sauce
- 1 package mini pepperonis
- 2 c. shredded mozzarella cheese
- ¼ c. butter, melted
- 2 tbsp. grated Parmesan
- 2 tbsp. chopped fresh parsley leaves
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
1. Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
2. To make the garlic butter topping, whisk together butter, Parmesan, parsley, garlic powder, oregano and salt in a small bowl; set aside.
3. Place bottom half of dinner rolls onto the prepared baking sheet. Top with pizza sauce, mini pepperonis, cheese and top of dinner rolls. Brush with half of the garlic butter topping. Place into oven and bake until the cheese has melted, about 10-12 minutes.
4. Serve immediately, brushed with remaining garlic butter topping.
recipe adapted from Damn Delicious