Wine With Soup? Absolutely!

There are a few foods that can be problematic when searching for wine pairings. Asparagus and artichokes always seem to be a bit tricky while ice cream and sorbet are nearly impossible (but then, why would you serve wine with a sorbet?).

And how about soup? With all of the possible combinations of types of soup, should you even attempt to serve it with wine? The answer is a resounding yes.

I suppose you could drive yourself crazy if you tried to analyze all the ingredients in a soup and then come up with the perfect wine. But if you focus on the just the basics – that is, the soup stock – the guidelines for pairing it with wine are really quite simple. Here are three basic stocks to consider:

nullCreamy soups and bisques tend to have a higher fat content, so wines that are higher in acidity work well here because they cut through the cream and allow you to taste both the food and the wine. A sauvignon blanc makes a great choice, or if you prefer your wines slightly sweeter look for a riesling or chenin blanc as a potentially good match. If red wines tend to be your preference, then a pinot noir can also provide you with an excellent option.

On the opposite side of the coin, the soup could have a high acid content, such as something with a tomato-based stock. In this case, try a good medium-bodied red that’s also high in acidity to help complement the soup’s flavors. Sangiovese makes a natural choice, and a good Spanish Rioja or an Italian Chianti should easily fit the bill.

Finally, for heartier soups and stews that might use a beef stock you’ll want to steer clear of wimpier, lighter-bodied wines that could be overwhelmed by the food. Here you can hardly go wrong by serving a big, bold cabernet sauvignon, a tasty syrah or even a nice, spicy zinfandel.

Next week I’ll offer a few suggestions on specific wines that pair well with soups.

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