How about a glass of ros? to go with that hot dog? It's an unexpected combination but one that's a winner according to Dan Smith, the President of Hospitality of Legends, the company that oversees the culinary offerings at Yankee Stadium. As baseball season rolls into full swing, and fans head to games to root for their favorite teams, it's fun to ditch the same-old beer and try some creative thirst quenchers to pair with popular ballpark eats such as popcorn, peanuts, and, yes, hot dogs.
Along with expanding culinary options to appeal even to die-hard gastronomes, many stadiums around the country have bumped up their wine choices too, leaving imbibers with more to pick from than the usual cold brew. Even if your team doesn't win the game, at least the below surprising matches are guaranteed to be a hit:
Hot Dogs
Smith likes ros?s with hot dogs, the top selling food at Yankee Stadium, because they contrast well with the smokiness of the meat. "Ros?s are dry but tend to be more fruit forward and balance out the fat and the sodium of the hot dog," he said. He prefers ones with a Grenache-based grape such as McCall Ros? from Long Island and Underwood Ros? from Oregon. Otherwise, he suggests the ros? from Shinn Estate Vineyards in New York that's made from a 100 percent Merlot grapes.
Micah Wells, a sommelier at Camden Harbour Inn in Camden, Maine, agrees that ros?s are a hit with hot dogs because they cut through their fattiness, and his go-to match is an Austrian red sparkling called Leo Hillinger that's made with a 100 percent Pinot Noir grapes.
Popcorn
Bring the glamour of Champagne to the ball park by sipping some bubbles while you nosh on popcorn, says Sean Parisi, the national beverage director for Levy Restaurants, a food service provider to more than a half-dozen ballparks including Dodger Stadium in Los Angeles and Wrigley Field in Chicago. "The great carbonation and the citrus flavors balance the saltiness of the popcorn plus the bubbles are refreshing and cleanse the palate," he said. His hands down favorite pick is Piper-Heidsieck Rare 2002, a vintage Champagne that's affordable and beautifully made.
Hamburger
Red wine purists rejoice. Here's a ballpark staple that pairs well with a red, provided that it's not too heavy or tannic -- a killjoy quality on hot and sticky summer days and nights. "An overpowering red will drown out the burger," said Wells. He suggests Pinot Noirs from California or Oregon because the slight smokiness characteristic of these wines are an ideal complement to the meat.