Hockey Watch Party Menu With Wine Pairings: Red Wings vs Canadiens

A hockey watch party menu with wine pairings works best when the food follows the game: a crisp bite and a bright white at the opening faceoff, a braise or a sauced slider with a bold red in the middle, and something sweet with bubbles or port for the finish. This menu is built for a Detroit Red Wings and Montreal Canadiens night, with Motor City comfort on one side of the room and French-Canadian flair on the other. Every recipe is written for four, scales for a crowd, and can be mostly done before puck drop.

Affiliate disclosure: This page contains affiliate links. If you buy through them, Wine Drop Cookery may earn a commission at no extra cost to you. Our affiliate disclosure page explains how we use them. We are not endorsed by or affiliated with the Red Wings, the Canadiens, the NHL or Fanatics, and we use team names only to describe the gear.

The Night at a Glance

The whole menu on one screen, with the reasons below.

Split the Room: A Fan Cave in Red and in Bleu-Blanc-Rouge

Let the room pick a side. Draw an invisible line down the middle of the couch and let each half carry its own colors.

On the Detroit side, think red and white, with the winged wheel on the sweaters. The Red Wings name goes back to an amateur club from the 1890s called the Winged Wheelers, which is where the wheel comes from, according to NHL.com's team name history. Detroit Red Wings jerseys at NHL Shop are the obvious start, and the Detroit fan on your guest list will know exactly which one they want.

On the Montreal side, think blue, white and red, and the Canadiens crest. The team took its name in 1909, using the French spelling, per the same NHL.com history. Montreal Canadiens jerseys at NHL Shop do the same job on the other half of the couch.

Then set the table. Team pint glasses and coasters make the coffee table feel like a bar, and they matter more than they sound. For Detroit, browse Red Wings pint glasses and drinkware at NHL Shop. For Montreal, the Canadiens 16 ounce pint glass set at NHL Shop is a clean fit. Coasters for either team are on the NHL Shop coaster page, and the Canadiens coaster page narrows it to Montreal.

A pint glass is for beer, cider or sparkling water, not for the wine. Pour the wine into real wine glasses, which is where a good bottle earns its price. Our guide to red versus white wine glasses explains why the shape matters.

For the whites tonight, the Riedel Veloce Sauvignon Blanc glass set has a narrower bowl, which the listing says suits high acid, aromatic whites. For the big red, the Riedel Veloce Cabernet glass set holds 829 ml, per its listing. For the finish, the Riedel stemless champagne glasses are built for sparkling wine. More shapes are in the stemware collection, and the wine and whisky glass guide goes further.

The Two Franchises, in Neutral Terms

This rivalry is old, and you can say so without taking a side. According to NHL.com's brief history of the league, the Original Six era ran from the 1942-43 season through 1966-67, when the league was made up of the Boston Bruins, Chicago Black Hawks, Detroit Red Wings, Montreal Canadiens, New York Rangers and Toronto Maple Leafs. Detroit and Montreal were both in that group the whole time.

The same page says the Canadiens attended the founding meeting of the NHL in Montreal in 1917, and that Detroit joined as the Cougars, later the Red Wings, with owner James Norris renaming the team in 1932. We leave out records, standings and this season on purpose, so the page stays right next year.

Detroit has the Coney, a hot dog in a natural casing under a beanless meat sauce, with yellow mustard and chopped onions. Quebec has poutine, fries with cheese curds and hot gravy. Each side has a dish its fans are proud of, so the menu gives both a fair turn.

The Hosting Plan: What to Do and When

A hockey game does not run on the clock you see on the screen. Penalties, whistles and unforeseen stoppages stop the clock, so no two periods take the same time in real life. Do not promise guests a dinner time. Plan around the intermissions and the breaks in play.

The day before

Make the gravy, the Coney sauce, the compote and the dessert dough, if you are baking the pastry bites. Braise the short ribs now if they are on the menu, because a braise is better after a night in its own juices. Cool everything quickly and refrigerate it. Chill the wine and wash the glasses.

The afternoon of

Cut the potato wedges and keep them in cold water until you roast them, then dry them well. Pull the cheese curds out of the refrigerator so they come up to room temperature. Slice the onion for the Coney topping. Shape the pastry dough if you are making it fresh. Set out the glasses and coasters.

Before the opening faceoff

Get the oven hot, roast the wedges and reheat the gravy gently. Put the red out to take the chill off.

First intermission

Clear the poutine plates, reheat the Coney sauce or the short ribs, and put the sliders together.

Second intermission

Bake the pastry bites, or warm them if you made them earlier. Warm the compote and set out the sparkling wine and the port.

Overtime and after

If it goes to overtime, you are already done cooking. Refrigerate the leftovers promptly, and reheat anything with meat in it to 165°F (74°C), the figure the USDA Food Safety and Inspection Service lists for leftovers.

A digital thermometer makes this plan easier. The digital instant read meat thermometer is listed with a read time of two to three seconds, which helps when you are checking sauce and short ribs and do not want to miss a goal. Our guide on meat thermometer calibration shows how to check it. Prep goes quicker with your favorite chef's knife, and the Mora 8.5 inch chef's knife is a reasonable everyday blade. Knife techniques for beginners covers the cuts.

First Period: Poutine Bites and a Bright White

The opening faceoff calls for something you can eat with one hand and a gravy that is not shy. Poutine is a Quebec dish of fries and cheese curds topped with hot brown gravy, and this version turns it into bites. The potatoes are roasted wedges, not fried fries, and the gravy is built from real stock and mushrooms.

Why roasted wedges, and what you give up

Classic poutine uses fried fries, often double fried, so the inside is soft and the outside crisp. Roasted wedges will not match that, and it is better to say so. What you get in return is a hands-off oven batch that holds up under gravy for a few minutes and does not need a pot of hot oil in the middle of a party. If you want fried fries, fry them your own way.

Why the curds squeak, and when they melt

Fresh cheese curds squeak against the teeth. That squeak fades as the curds age, because air and moisture work their way out and the proteins lose their spring. So buy curds as fresh as you can find them and use them quickly, as Wikipedia's article on poutine explains.

Curds do not melt like shredded cheese. Under hot gravy they soften and go gooey at the edges, and the centers stay springy. That is the correct result. Do not bake them on the wedges.

The gravy, and a note on the name

Traditional Quebec poutine uses a thin, light gravy, a sauce brune made with beef or chicken stock and a little pepper. Ours is a mushroom gravy, a little darker and thicker, which is our own adaptation for a bite on a wedge. It starts like any good brown sauce: browned vegetables, a roux and a good stock. Our traditional gravy page covers the roux technique in depth, our espagnole page shows the classic French brown sauce, and the skillet mushrooms page explains why mushrooms should hit a dry pan first.

Poutine Bites with Mushroom Gravy

Serves 4. Hands-on 25 minutes, total about 55 minutes.

For the roasted wedges

• 1 1/2 pounds (680 g) Yukon Gold potatoes, scrubbed and cut into 1 inch wedges
• 3 tablespoons (45 ml) neutral oil, such as canola or avocado
• 1 teaspoon fine salt

For the mushroom gravy

• 2 tablespoons (28 g) unsalted butter
• 8 ounces (225 g) cremini mushrooms, thinly sliced
• 1 small shallot, minced
• 2 tablespoons (16 g) all-purpose flour
• 2 cups (480 ml) good beef stock, warm
• 1 teaspoon (5 ml) soy sauce
• 1/2 teaspoon fresh thyme leaves
• Black pepper and salt, to taste

To finish

• 8 ounces (225 g) fresh cheese curds, at room temperature
• Chopped chives, optional

Method

1. Heat the oven to 425°F (220°C) with a rimmed sheet pan inside. Toss the wedges with the oil and salt.
2. Spread the wedges on the hot pan in a single layer. Roast 35 to 40 minutes, turning them once at the 20 minute mark, until deep golden and crisp at the edges.
3. While the potatoes roast, melt the butter in a saucepan over medium-high heat. Add the mushrooms in a single layer and let them sit undisturbed 3 minutes, then stir. Cook 5 to 6 minutes more, until the liquid has cooked off and they are browned.
4. Add the shallot and cook 1 minute. Sprinkle in the flour and stir for 1 minute to cook out the raw taste.
5. Whisk in the warm stock a little at a time so there are no lumps. Add the soy sauce and thyme. Simmer 12 to 15 minutes, stirring now and then, until the gravy coats the back of a spoon. Season with pepper and salt.
6. Pile the hot wedges on a platter. Scatter the curds over them. Pour the boiling hot gravy over the top and serve at once, so the curds soften but keep their shape.

Make ahead. The gravy keeps in the refrigerator for up to 3 days. Reheat it to a rolling boil before it touches the curds, adding a splash of stock if it has thickened. The wedges are best roasted the same day. If you must work ahead, par-roast them, cool them, and finish them in a 425°F (220°C) oven for 10 to 12 minutes.

Scaling for a crowd. Double the wedges onto two pans and swap them halfway through, and double the gravy in a wider pot. Crowded potatoes steam and go soft.

Substitutions. Use vegetable stock for a vegetarian gravy, and check the soy sauce label. For a gluten-free gravy, swap the flour for a gluten-free blend and use tamari.

Allergen note. Cheese curds and butter are dairy. The flour is gluten, and standard soy sauce contains soy and wheat. Check labels if anyone at the party has an allergy.

First Period Wine Pairings

The wine has to cut through the fat of the curds and the gravy.

• Sauvignon Blanc from France, such as a Sancerre or a Touraine bottling. Its high acidity slices through cheese and butter, and the green, citrus edge keeps salty potatoes from tasting heavy. Serve it at 45 to 50°F (7 to 10°C).
• Pinot Noir, the lighter and cooler-climate style. Its low tannin and red-fruit acid will not fight the mushrooms, and the earthy notes in good Pinot echo the gravy. Serve it a little cool, about 55 to 60°F (13 to 16°C).
• Budget-minded: an everyday Sauvignon Blanc from a regional French or Chilean label.

Second Period: The Main Event, Coney Sliders or Braised Short Ribs

Second period is where the food should get serious. This menu gives you a choice of main: a Detroit-style Coney slider, or slow roasted short ribs. Pick the one that fits your crowd and your afternoon. The sliders are quick and loud. The short ribs are slower and quieter, and they reward the host who likes to cook ahead.

What a real Coney is, and what the slider adds

According to Wikipedia's article on the Coney Island hot dog, a Detroit-style Coney is a natural-casing hot dog topped with a beanless chili sauce, yellow mustard and chopped onions. Detroit's two best-known Coney restaurants sit side by side downtown, and we are not taking a side on who did it first. The slider is Chef Alan's adaptation: the same franks, sauce, mustard and onions in a soft roll, built to eat standing up.

Coney Sauce Sliders

Serves 4 (8 sliders). Hands-on 20 minutes, total about 1 hour 15 minutes.

For the sauce

• 1 pound (450 g) ground beef, 80 percent lean
• 1 cup (240 ml) beef stock, cold
• 1 small yellow onion, finely minced
• 2 cloves garlic, minced
• 2 tablespoons (30 g) tomato paste
• 1 tablespoon (8 g) chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1 tablespoon (15 ml) apple cider vinegar
• 1/2 teaspoon salt, plus more to taste
• Black pepper

To build

• 4 natural-casing beef franks, cut in half crosswise to make 8 pieces
• 8 soft slider rolls
• Yellow mustard
• 1 cup (150 g) finely diced yellow onion, raw

Method

1. Put the cold stock and the ground beef in a cold saucepan. Break the meat apart with a potato masher or a whisk while it is still cold. This gives the fine, loose texture a Coney sauce needs, and it is a different technique from browning the meat first.
2. Add the minced onion, garlic, tomato paste, spices, vinegar, salt and pepper. Stir well.
3. Bring to a simmer over medium heat, then reduce to low. Simmer uncovered 40 to 45 minutes, stirring every few minutes and mashing any clumps, until the sauce is thick and spoonable with no pool of liquid.
4. Check the sauce with a thermometer. Ground beef must reach at least 160°F (71°C), the figure on the USDA FSIS safe temperature chart. A sauce simmered for this long will be well past it, but the thermometer settles the question. Taste, and add salt if needed.
5. Heat the franks in a skillet over medium heat for 6 to 8 minutes, turning, until browned in spots and steaming hot, at least 165°F (74°C) in the center.
6. Warm the rolls. Put a frank piece in each roll, spoon on a generous amount of sauce, add a stripe of mustard and finish with the raw diced onion. Serve right away.

Make ahead. The sauce is better on day two. Cool it quickly, refrigerate it for up to 3 days, and reheat it with a splash of stock, bringing it to a rolling boil, which is the USDA's advice for sauces.

Scaling for a crowd. Double or triple the sauce in a wide pot, and keep the simmer time the same, checking for thickness. A slow cooker on warm keeps it ready at the table.

Substitutions. Some Michigan versions are built on beef heart, per the Wikipedia article linked above. We use ground beef because it is easy to find. Natural-casing franks give the snap; any all-beef frank will work, but you will lose that bite.

Allergen note. The rolls contain gluten and may contain dairy and soy. Some franks contain gluten or dairy, so check the label. Mustard may contain sulfites.

The Alternative Main: Braised Short Ribs

If the afternoon is yours, braise. A long, gentle cook turns the fat and connective tissue of a short rib into something tender. If you want the science of why, our guide to braising versus stewing explains it, and the beef bourguignon page shows the same wine-braise logic in a French classic. For a closer look at the cut, see the primal cuts quick reference.

The pot matters. A heavy Dutch oven with a tight lid holds steady heat and keeps the liquid from evaporating away. The 5 quart round Dutch oven is listed as cast aluminum with a non-stick interior and a fitted lid, and the listing calls it suited to braising meat.

The listing does not state an oven-safe temperature, so check that with the maker before you put it in the oven. If you cannot confirm it, braise on the stove at a bare simmer instead. Both routes are written below.

Red Wine Braised Short Ribs

Serves 4. Hands-on 30 minutes, total about 3 hours 45 minutes.

• 3 pounds (1.4 kg) bone-in beef short ribs
• 2 teaspoons (10 ml) kosher salt, plus more to taste
• 1 teaspoon black pepper
• 2 tablespoons (30 ml) neutral oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 3 tablespoons (45 g) tomato paste
• 1 cup (240 ml) dry red wine, such as a Cabernet Sauvignon
• 2 cups (480 ml) beef stock
• 4 sprigs fresh thyme
• 2 bay leaves

Method

1. Pat the short ribs dry and season them all over with the salt and pepper. If you can, do this an hour ahead and leave them uncovered in the refrigerator.
2. Heat the oil in a heavy skillet or the Dutch oven over medium-high heat. Sear the ribs in batches, 3 to 4 minutes per side, until deeply browned. Move them to a plate.
3. Pour off all but about 2 tablespoons of fat. Cook the onion, carrots and celery 6 to 8 minutes, until softened and lightly colored. Stir in the tomato paste and cook 2 minutes.
4. Pour in the wine and scrape up the browned bits. Simmer 5 minutes to cook off the raw alcohol smell and reduce slightly. Add the stock, thyme and bay.
5. Return the ribs to the pot, bone side up if they fit, with the liquid reaching about two thirds of the way up. Bring to a simmer, cover tightly, and braise. In the oven: 300°F (150°C) for 2 1/2 to 3 hours. On the stove: the lowest heat that keeps a bare simmer, for 2 1/2 to 3 hours, checking the liquid every 45 minutes.
6. The ribs are done when a thermometer probe or a fork slides in with almost no resistance and the meat pulls back from the bone. By then the meat has long passed the 145°F (63°C) minimum that the USDA FSIS lists for beef roasts, steaks and chops.
7. Move the ribs to a platter and tent them. Strain the sauce, skim the fat from the top, and simmer the sauce 10 to 15 minutes until it coats a spoon. Season, pour it over the ribs and serve.

Make ahead. Braise the ribs the day before and chill them in their sauce. The fat will rise and set, so it lifts off easily the next day. Reheat gently, covered, on the stove or in a 300°F (150°C) oven until steaming hot, at least 165°F (74°C).

Scaling for a crowd. Double the ribs and use a wider pot or two pots, keeping the liquid at the same depth. The cook time stays about the same, so test for tenderness rather than adding time.

Substitutions. No wine? Use more stock and a tablespoon (15 ml) of red wine vinegar. Mashed potatoes, creamy polenta or buttered egg noodles catch the sauce. Our smoked beef ribs with duchess potatoes article has a side to borrow.

Allergen note. This dish has no flour, so it is naturally gluten-free as written, but check your stock label. Wine contains sulfites.

Second Period Wine Pairings

Fat and protein soften tannin, which is why a bold red works with a rich main.

• Cabernet Sauvignon, American and fruit forward. Its firm tannins grip the fat in the short ribs, and the ripe dark fruit stands up to the Coney spices. Serve it at 60 to 65°F (16 to 18°C).
• Syrah, with a peppery edge. The spice in a good Syrah echoes the chili and cumin in the Coney sauce, and the dark fruit loves a braise. Same serving temperature.
• Budget-minded: a California-labeled Cabernet blend, or a Syrah from the south of France.

Cook with the style of wine you will pour. A harsh wine in the pot tastes harsh in the sauce.

Third Period: Sudden Death, Dessert and the Overtime Toast

Dessert is the toast, and the Montreal bagel inspired pastry bite needs a plain label. A Montreal-style bagel, according to Wikipedia, is boiled in honey-sweetened water and baked in a wood-fired oven, and it is smaller, sweeter and denser than a New York bagel. The recipe below borrows the honey bath and the sesame, but it is not a Montreal bagel and it does not use a wood-fired oven. It is a bagel-style pastry bite with a fruit compote.

Honey Sesame Bagel-Style Bites with Fruit Compote

Serves 4 (about 16 bites). Hands-on 45 minutes, total about 2 hours 40 minutes, including rising.

For the dough

• 2 cups (260 g) bread flour, plus more for dusting
• 1 teaspoon (3 g) instant yeast
• 1/2 teaspoon (3 g) fine salt
• 2 tablespoons (42 g) honey
• 1 large egg, at room temperature
• 1/2 cup (120 ml) warm water, 105 to 110°F (40 to 43°C)

For the honey bath and coating

• 2 quarts (2 L) water
• 2 tablespoons (42 g) honey
• 1/3 cup (45 g) sesame seeds

For the compote

• 2 cups (300 g) blueberries, fresh or frozen
• 2 tablespoons (25 g) sugar
• 2 tablespoons (30 ml) water
• 1 teaspoon (5 ml) lemon juice

Method

1. Whisk the flour, yeast and salt in a large bowl. Stir the honey, egg and warm water together, add them to the flour, and mix to a stiff dough.
2. Knead on a lightly floured counter for 8 to 10 minutes, until smooth and elastic. Put the dough in a lightly oiled bowl, cover, and let it rise 60 to 75 minutes, until puffy.
3. Divide the dough into 16 equal pieces, about 30 g each. Roll each into a smooth ball. Rest them under a towel for 15 minutes.
4. Heat the oven to 425°F (220°C). Line a sheet pan with parchment. Bring the 2 quarts (2 L) of water and 2 tablespoons (42 g) of honey to a gentle boil in a wide pot. Spread the sesame seeds on a plate.
5. Boil the bites in small batches, 30 seconds per side. Lift each with a slotted spoon, let the water drip off, roll the top in sesame seeds, and place on the pan.
6. Bake 12 to 15 minutes, until deep golden brown. Cool 10 minutes on a rack.
7. For the compote, combine the blueberries, sugar, water and lemon juice in a small saucepan. Simmer over medium heat 10 to 12 minutes, until the berries burst and the juices thicken slightly. Serve warm or cool, with the bites.

Make ahead. The compote keeps 3 to 4 days in the refrigerator. Bake the bites the morning of the party, and refresh them in a 350°F (175°C) oven for 5 minutes just before serving. This recipe is written for same-day dough.

Scaling for a crowd. Make the dough in batches rather than doubling it in one bowl, so you can keep up with the boiling. The compote doubles without trouble.

Substitutions. Swap the blueberries for sour cherries, or use frozen mixed berries. Maple syrup can stand in for the honey in the bath, but the flavor will shift.

Allergen note. The bites contain gluten, egg and sesame. Honey should not be given to infants under 12 months. The compote is dairy-free and egg-free.

The Chocolate Route

If you would rather skip the dough, go straight to chocolate. Our chocolate truffles page has the full recipe, and its ganache ratio is the key to the whole thing. Roll them in cocoa or chopped nuts. Dark chocolate and port are a classic match, so the truffles go best with the second wine below. The baking and pastry essentials collection has the tools.

Third Period Wine Pairings

At dessert the rule flips: the wine should be at least as sweet as the food, or it will taste sour and thin.

• Sparkling wine, such as a Prosecco labeled extra dry, which is a touch sweeter than brut. The bubbles scrub the palate, and a touch of sweetness matches the honey and the berries. Serve it well chilled, about 43 to 47°F (6 to 8°C).
• Tawny port. Tawny is aged in wooden barrels, where slow oxidation turns it golden-brown and adds nutty flavors, as Wikipedia's article on port wine describes, and that nuttiness suits sesame and chocolate. Port is fortified with a neutral grape spirit, which stops the fermentation and leaves natural sugar behind, so it is strong. Serve it slightly cool, about 55 to 60°F (13 to 16°C), in small pours. A ruby port is younger and fruitier, aged in tank to keep its color, and it is the better partner for the truffles. Serve ruby a little warmer than tawny, about 60 to 65°F (16 to 18°C).
• Budget-minded: a Spanish Cava or a basic Prosecco will do the sparkling job well, and a bottle of ruby port is usually kinder to the budget than an aged tawny.

House Rules for a Friendly Rivalry

A little structure keeps a rivalry fun. Here are the rules, and every one of them is optional.

• Wine bets. Nothing expensive. The loser of the night pours the next round, or the winner picks the next bottle.
• The goal toast. When a team scores, its half of the room raises a glass. Keep the pours small.
• The non-drinker's glass. Keep a good sparkling cider or an alcohol-free sparkling wine on ice, in a wine glass, so the drivers and non-drinkers get the same ritual.
• Neutral ground. Nobody insults a city, a player or a fan.
• Drive safe. Pour with care, eat alongside every glass, and make sure everyone has a safe ride home.

Questions Hosts Ask

What should I serve at a hockey watch party?
Serve food that fits the rhythm of the game. Start with an easy bite like poutine bites in the first period, move to a sturdy main like Coney sliders or braised short ribs in the second, and finish with a sweet course and a toast in the third.

What wine goes with poutine?
A high-acid white like Sauvignon Blanc cuts through the cheese curds and gravy, and a light Pinot Noir works if you want a red. The goal is acid, not weight.

What wine pairs with Coney dogs and sliders?
Pick a fruit-forward red with some spice, such as a Syrah or an American Cabernet Sauvignon. The ripe fruit and pepper stand up to the chili sauce and the mustard.

Can I make the gravy and the Coney sauce ahead?
Yes. The mushroom gravy keeps for up to 3 days and the Coney sauce for up to 3 days, refrigerated. When you reheat them, bring both to a rolling boil, as the USDA advises for sauces and gravies, and pour the gravy boiling hot over the curds.

Is the pastry a Montreal bagel?
No. A Montreal-style bagel is boiled in honey water and baked in a wood-fired oven. The pastry bites borrow the honey bath and the sesame, but they are a different recipe and are baked in a regular oven.

How long do the short ribs take?
Plan on 2 1/2 to 3 hours, in a 300°F (150°C) oven or at a bare simmer on the stove, until a fork slides in with almost no resistance.

What do I serve people who do not drink alcohol?
Sparkling cider or an alcohol-free sparkling wine, served in a wine glass so it feels like part of the toast.

Do the Red Wings, the Canadiens or the NHL endorse this page?
No. We are an affiliate of NHL Shop, which is run by Fanatics, so we may earn a commission when you buy through our links. The teams and the league do not endorse this page, and we use the team names only to describe the gear.

Where to Start

Start with the braise or the sauce, because those need the most time. A heavy pot with a tight lid does the work and leaves your hands free for the game.

Shop the 5 Quart Dutch Oven

Thank you for reading, and for making a rivalry night about the table as much as the ice. Cheers, Chef Alan. From all of us at Wine Drop Cookery.