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Game Day with California Wines

The big game is in the Golden State this year. Even if you can't make it in person, you can celebrate California style at home.

We’re kicking off the 2022 Super Bowl with California wines and easy game day recipes that will take your gathering to the next level, wine country style.

Along with our friends at Visit California and California Grown, we’re sharing recipes, wine pairing ideas and a free Golden State Game Day Eats e-book filled with easy recipes that bring a California twist to game day classics.

Read on for delicious snacks and pairings for the big game and beyond.


game day ricotta toasts

Ricotta Toasts with Roasted Grapes

  • ¼ pound (125 g) seedless grapes, preferably red or black, stemmed 
  • 1 teaspoon extra virgin olive, plus more for drizzling  
  • Sea salt and freshly ground black pepper 
  • 1 lemon 
  • 4 to 6 ounces (125 g to 175 g) whole-milk ricotta 
  • 4 slices ciabatta or baguette, sliced on the diagonal about ½ inch (1.25 cm) thick and 6 inches (15 cm) long 
  • Fresh mint leaves, whole if small or torn if large 

Makes 4 toasts


Preheat the oven to 425°F (220°C). Put the grapes in a baking dish, add 1 teaspoon olive oil and sprinkle lightly with salt. Stir to coat the grapes with oil. Tuck 2 strips of lemon zest under the grapes. Bake until the grapes are sizzling, softened and starting to release some juice but have not collapsed, 12 to 18 minutes (watch closely to avoid overcooking). Let cool for about 5 minutes. 

Put the ricotta in a bowl and stir in salt and pepper to taste. 

Toast the bread on both sides. Drizzle 1 side of each slice with olive oil, then top with ricotta, spreading it evenly. You may not need all the ricotta, depending on the size of your toasts. Spoon the warm grapes on top, dividing them evenly. Spoon any juices on top. With a microplane, grate a little lemon zest over each toast, drizzle with a few more drops of olive oil, then garnish with mint leaves. Serve immediately. 

Recommended Pairings

California Chardonnay or California sparkling wine
game day burger

Grass-Fed Burger with Avocado and Chipotle Mayonnaise

  • 1 1⁄2 pounds (750 g) grass-fed ground beef chuck
  • Scant 1 1⁄2 teaspoons kosher or sea salt
  • 3⁄4 teaspoon garlic powder
  • Freshly ground black pepper
Chipotle Mayonnaise:
  • 1⁄4 cup plus 2 tablespoons (90 ml) mayonnaise, homemade or store-bought
  • 1 tablespoon extra virgin olive oil, if using store-bought mayonnaise
  • 1 small clove garlic, grated with a rasp grater or very finely minced
  • 1 1⁄2 teaspoons very finely minced chipotle chile in adobo, or more to taste
  • 1 tablespoon extra virgin olive oil
  • 4 hamburger buns, split
  • 1 ripe but firm small avocado
  • 1⁄2 lime
  • About 1⁄2 cup (20 g) loosely packed fresh cilantro leaves
  • 4 large, soft lettuce leaves

Serves 4


Make the burgers: Put the beef in a bowl and add the salt, garlic powder, and several grinds of black pepper. Mix quickly with your hands; try not to overwork the mixture. Divide into four equal portions, each 6 ounces (185 g), and shape into balls. Flatten each ball into a round patty about 3∕4 inch (2 cm) thick. Make the patties a little thinner in the center. They shrink a bit when cooked, and this step ensures they will be of even thickness after cooking. Place them on a tray and refrigerate.

Make the mayonnaise: Put the mayonnaise in a small bowl. If it is store-bought, whisk in the olive oil to improve the flavor. Whisk in the garlic and chile. Taste and add more chile if you like. Cover and refrigerate until needed.

Preheat the broiler. Heat a large cast-iron frying pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. When the oil is hot, add the patties and fry until nicely browned and done to your taste, flipping them with a spatula two or three times and adjusting the heat to keep them from getting too crusty on either side. For medium doneness, the total cooking time will be about 10 minutes.

Set the burgers aside on a platter to rest for about 3 minutes. Meanwhile, toast the buns, cut side up, under the broiler. Halve, pit, and peel the avocado and slice thinly.

Spread chipotle mayonnaise on both halves of the toasted buns. Top the bottom half of each bun with a burger. Divide the avocado slices evenly among the burgers. Sprinkle the avocado lightly with salt and a squeeze of lime. Top with a tuft of cilantro leaves, then with a lettuce leaf, and finally the top half of the bun. Cut in half with a serrated knife and serve immediately.

Recommended Pairings

California Cabernet Sauvignon or Syrah
Deviled Eggs

Deviled Egg Trio

  • 1-1/2 dozen large eggs, at room temperature
  • ½ cup plus 1 tablespoon (125 g) mayonnaise, or more as needed
  • 1 tablespoon Dijon mustard
  • Kosher or sea salt and freshly ground black pepper

With smoked trout:

  • ¼ teaspoon prepared horseradish, or to taste
  • 1-1/2 ounces (45 g) smoked trout
  • Fresh dill for garnish

With harissa:

  • 1 teaspoon harissa paste, or to taste
  • Fresh cilantro leaves for garnish
  • Maras chili or hot paprika for garnish

With caviar:

  • 1 tablespoon thinly sliced chives
  • 1 ounce (25 g) California sturgeon caviar or salmon roe

Makes 36 deviled egg halves, 1 dozen of each type


Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water. Working in 3 batches of 6 eggs each, use a large spoon to lower the eggs one at a time into the boiling water, reducing the heat to keep the water from jostling the eggs against the pan and cracking them. The water must boil but not too vigorously. Simmer for 10 minutes exactly, then use a large slotted spoon to transfer the eggs to the ice water. Remove when cool and peel. Cut in half lengthwise and scoop the yolks into a bowl.

Add the mayonnaise and mustard to the yolks and mix vigorously with a fork or spoon until creamy and completely smooth, adding a touch more mayonnaise if necessary. Resist the temptation to use a food processor or mixer, which could cause the filling to break; the filling will become smooth if you work it persistently. Season to taste with salt and pepper.

Divide the mixture evenly among 3 bowls. You should have about 2/3 cup (150 ml) per bowl.

For the smoked trout deviled eggs: Stir in the horseradish, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small piece of smoked trout and garnish with a wisp of dill.

For the harissa deviled eggs: Stir in the harissa paste, adding more if desired. Fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Garnish each egg half with a small cilantro leaf and a sprinkle of chili or paprika.

For the caviar deviled eggs: Stir in the chives, then fill 1 dozen egg halves with the mixture, using a spoon or a piping bag fitted with a star tip. Top each egg half with a small spoonful of caviar, dividing it evenly.


Recommended Pairings

California sparkling wine or California sparkling rosé
game day ebook

Get Your Free Copy of the Golden State Game Day Eats E-Book

From our friends at Visit California and CA Grown ,this recipe-filled eBook puts a delicious California spin on the Big Game and is perfect for any and all #CAPregame activities. Recipes include Loaded Sweet Potato Nacho Fries, Roasted California Onion Dip and Spicy Cotija Popcorn.

Get Your Copy Here!

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