When it comes to wine on such an occasion, big, full, rich red wines aren't really conducive to the party atmosphere. Not there's anything wrong with popping open a bottle of red during the Super Bowl, especially if what's coming of the grill are well-marbled ribeyes and New York strips, dripping with fat and lots of flavor. Most beers wouldn't stand a chance against such meats, unless your beer of choice is a stout such as Guinness or Samuel Smith's, or maybe one of those rich Belgium-style ales such as Delerium Tremens or Chimay. Additionally, swirling around a glass of Bordeaux isn't exactly "Kosher" while the rest of the party is screaming at the referee for calling off-sides. Beware of dirty looks.
If you are a wine drinker, and simply aren't in the mood to drink beer, my suggestion is do as the Spaniards do, and drink Sangria. At many sporting events in Spain, instead of an ice chest full of beers, or in addition to, there lies a "bloody" (Sangria translated to English") bowl of punch made from red wine, fruit and brandy. This wine punch is served chilled, on the rocks, and topped with some soda water to add a refreshing fizz to the drink. It is also very high in alcohol, and makes for some good ol' fashioned smack talking to the opposing team. Here's the recipe:
1 (750 ml) bottle dry, red wine (preferably Spanish)
1/2 cup brandy
1/2 cup orange Cointreau
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
1/2 cup sugar
1 lime, each halve thinly sliced
1 orange, each halve
1 lemon, each halve thinly sliced
1 fuji apple, cored, and each halve thinly sliced
1 liter club soda, chilled
Combine all the ingredients except the club soda in a large pitcher. Cover and chill for 1 to 2 hours. Serve on the rocks, top with the club soda (about 3 ounces) and serve.