With Super Bowl Sunday fast approaching, sports fans have been urged to try incorporating a fine wine or Champagne into their celebrations.

Wine critic Paul Gregutt, writing in the Spokesman-Review, believes that a good wine or champagne is a versatile crowd-pleaser that can complement the flavours of barbecue food perfectly.

As the Pittsburgh Steelers kick off against the Green Bay Packers in Dallas on February 6th, Mr Gregutt recommends serving Champagne to counteract the saltiness of the cured meats and snacks that guests will be enjoying.

Then, once the game reaches halftime and the smell of a barbecue begins to fill the air, Mr Gregutt suggests bringing out a "burly red". A Bordeaux or Burgundy could really help to cut through the intense flavour of the meat.

Barolo may also be a good red to consider, as Wine Spectator editor-at-large Harvey Steiman recently claimed that good Barolo pairs with any food and complements all flavours.