During Super Bowl season, beer and football almost seem like synonyms. But what if you or your crowd prefer wine?

Since most foods served on Super Bowl Sunday — chili, ribs, chips, dip — are salty, David Snyder, a wine instructor at the Wine School of Philadelphia, suggest high-acid wines such as Champagne or sauvignon blanc.

“Champagne with potato chips goes perfectly,” he says. “High-acid wine goes with salty foods because it’s going to moderate the saltiness. It’s a fantastic combination.”

But be careful when it comes to chili or ribs, especially if they’re spicy. Low-acid whites, such as chardonnay, or high-tannin reds, such as cabernet sauvignon, react poorly with the heat.

“It will override the natural flavors, and the food will end up tasting terrible,” Snyder says.

A low tannin red, such as sangiovese, could moderate the heat and create a neutral pairing. “You don’t have to have fireworks, but you don’t want to wind up face down in the gutter,” he says.

The best bet for Superbowl fare: anything sparkling or a sauvignon blanc from New Zealand. “It’s racy and a perfect pairing for salsa or chili,” Snyder says.