Food & Wine

Wine and Snack Pairings for Super Bowl Sunday


Super Bowl Sunday is all about tasty snacks, awesome beer (and wine) and of course the commercials! We asked a few of our friends, Chehalem staff, and wine club members to share their favorite Super Bowl recipes and really, who doesn’t love a good dip while watching the game?!


Smoked Salmon Spread

As a former U.S. Fish & Wildlife Assistant Regional Director for the Columbia River Basin, Bill Shake’s favorite go-to Super Bowl snack is a no-brainer: it’s his wife Deanna’s Smoked Salmon Spread. Bill specializes in smoking salmon and Deanna’s recipe is a popular party staple. “The recipe came about from too many lox and bagel brunches with most of the cream cheese, salmon and capers falling on the plate. It’s easy to prepare and leaves me time to enjoy the game and hang out with friends and family. And, if we have any leftover, I can whip it into a quiche or scrambled eggs the next day.”

  • 1lb. Smoked Salmon
  • 16 oz. Cream Cheese (room temperature)
  • 1/3 C. Green Scallion (just the greens)
  • 3 Tbsp. Capers with juice
  • 1 tsp. Lemon Pepper
  • Zest of 1 Whole Lemon

Prepare: Combine all the ingredients in a large bowl, mixing completely. Serve with toasted baguette or buttery crackers.

Suggested Pairing: Chehalem Three Vineyard Rosé of Pinot Noir

Our 2017 Rosé with bright acidity and pale spice notes pairs well with the smoked salmon and rich cream cheese. The subtle notes of pomegranate and dried cherries is refined and balanced, yet fun and easy.

Bill and Deanna Shake

Chehalem Wine Club Members


Prosciutto Wrapped Dates

Michelle Fritts loves any reason to throw a party and cook for friends. “Pairing people with awesome wine (and food) is my job! But, why reinvent the wheel. When a friend shared this recipe, my search was over. With the combination of smoky prosciutto and sweet date, I knew it would be the perfect Super Bowl snack to pair our Pinots. It’s easy and loved by everyone!  There are many adaptations or this recipe online adding soft cheeses and/or toasted almonds, just have fun and play around!”

  • 24-36 whole pitted dates
  • 10 slices of prosciutto, torn into strips
  • Honey to drizzle (optional)

Prepare: Preheat oven to 350 degrees. Roll the prosciutto tightly around the date and place on a baking sheet. Cook until prosciutto is crisp and dates are heated through, roughly 8-10 minutes. Drizzle lightly with honey (optional). Skewer with toothpicks, and serve

Suggested Pairing: Chehalem Three Vineyard Pinot Noir

Pinot Noir is an excellent choice to pair with most pork dishes. Our Three Vineyard Pinot Noir is bright, with silky tannins and lush pie cherry notes. The delicate nature of this wine makes it ideal to pair with this dish because the earthiness complements the fattiness in the prosciutto, while the brightness of the acidity cuts through the sweetness of the dates and honey.

Michelle Fritts

Chehalem Business Development


Crab and Avocado Crostini

NW Portland Chef Janet O’Connor shared her crab and avocado recipe. She made it clear she watches the Super Bowl purely for the commercials and half time entertainment. “Don’t get me wrong, I enjoy hanging out with our friends and family, indulging in all the glorious food and wine for sure, but the commercials are always my favorite part. This year, I am looking forward to Gladys Knight performing the National Anthem! My crostini recipe is simple and delicious, and always a big hit in the restaurant. Just remember to serve the avocado more on the chunky side!”


  • 4 Avocados, cut into large cubes
  • 5 oz. Fresh Dungeness Crab Meat
  • 1 Large Red Pepper
  • 2 Tbsp. Shallots
  • 1 Tbsp. Fresh Lemon Juice
  • 1Tbsp. Olive Oil
  • Dash Cayenne
  • Salt and Pepper to taste

Prepare: Mix everything together gently in a small bowl, spread on a toasted crostini and serve right away.

Suggested Pairing: Chehalem INOX Unoaked Chardonnay

Our INOX unoaked chardonnay is a perfect match for Dungeness Crab. It’s crisp and citrusy enough to highlight the seafood’s delicate flavors. The palate shows more fruit than flower, primarily that of lemon curd and honeyed apricots and a nice complement to the creamy avocado. The finish is balanced with a linear acidity and a lasting weight that is smooth and round.

Janet O’Connor

Chef and Owner of Bethany’s Table


Whatever team you’re rooting for, thanks for making Chehalem part of your Super Bowl LIII Celebration!