Hearty Soup or Stew on the Menu? Try Serving it With a Red Wine

This article originally appeared in the October/November, 2015 issue of Bellingham Alive Magazine

What’s the first beverage you think of when serving that hearty soup or stew you’re preparing this fall? Sparkling water? Beer? Milk? Puh-lease! Be a little adventurous and expand your tasting horizons by serving a red wine with your soup or stew; you’re certain to be in for a true culinary treat.

With just a bit of pre-planning, you’ll find that red wines are perfect pairing partners when soups and stews are either part of a multi-course dinner or served as the full-meal deal. Red wines are varied, flavorful, and great food enhancers because they can either complement or contrast the flavor profile of the base ingredients.

For cream-based soups, consider serving a light to medium-bodied red wine with a high acid content. Pinot Noir makes an excellent choice because the wine’s natural acidity cuts through the cream, allowing you to taste both the food and the wine.

In a world of sky-high priced pinots, the Mark West Willamette Valley 2013 Pinot Noir (about $22) is a tasty, reasonably priced alternative with considerable character and depth. Red plum and raspberry flavors lead off, with touches of spicy crabapple and brisk acidity on the finish. Try it with roasted vegetable soups or perhaps a creamy lobster bisque.

Also from Oregon and worth a try: the Willamette Valley Vineyards 2014 Whole Cluster Pinot Noir (about $22) and their 2013 Estate Pinot Noir (about $30). The Whole Cluster begins with a base of black and red plum that develops a nice, edgy quality with hints of bittersweet chocolate on the extreme finish. The Estate Pinot is vibrant, lean, and lighter in body, with expressive flavors of red currant, cranberry, and pie cherry.

For tomato-based soups, medium-body/medium-acid red wines such as Sangiovese, Barbera or Grenache are ideal. You’ll find that the acidity content of the tomatoes often matches and softens the astringency of these wines, allowing the complementary flavors of each to shine through.

Made from Sangiovese grapes, the Avignonesi 2011 Vino Nobile di Montepulciano (about $29) should be on your must-try list to serve with minestrone soup. Gorgeous bright red cherry flavors predominate, framed by complex, spicy accents that suggest both slightly sweet and savory/earthy characteristics. The lengthy finish displays a harmonious compromise of lively acidity and soft tannins.

Sourced from Yakima Valley grapes, Walla Walla-based winery’s Palencia Wine Company 2012 Grenache (about $36) also makes a terrific choice. Aromas of toasted walnut fill the glass, with brighter strawberry and raspberry flavors to start. An underlying darker layer comes through on the finish with an artful flourish of dried black cherries.

For hearty stews, especially those calling for beef or pork, there are a number of red wines that make excellent, reliable choices – especially those with good tannic structure. Cabernet Sauvignon, Syrah, Tempranillo, and Zinfandel are just a few of the many options available.

From Spain’s Toro region, the 100-percent Tempranillo Pata Negra Toro Roble 2013 (about $15) should pair well with a variety of heartier soups and stews. A whiff of gingerbread on the nose, red berry flavors on the palate, and a slightly earthy/smoky finish capped with a hint of toasted oak highlight this affordable, “everyday” red.

And Oregon’s Raptor Ridge Winery 2013 Tempranillo (about $35) also has a current release of this Spanish varietal that’s drinking quite nicely. Sourced from the warmer Rogue Valley Appellation in the southwest region of the state, it’s beautifully balanced with understated blackberry fruit, a splash of acidity, supple tannins, and a spritz of black pepper on the finish.

Skillful winemaker Victor Palencia has handcrafted yet another gem with his Palencia Wine Company 2012 Syrah (about $30). It explodes with blueberry and black cherry flavors that seamlessly melt into an ultra-long finish of chocolate-cherry cordial and toasted hazelnut. This truly remarkable wine should pair well with the beef broth in a classic French onion soup recipe or it can be enjoyed simply on its own.

Comprised entirely of Nebbiolo grapes, the Damilano 2010 Barolo Cannubi (about $85) has plenty to offer. This amazing Italian wine features luscious red cherry and plum fruit upon entry while chalky, grippy tannins highlight a complex finish of tobacco, leather, mint, and a dusting of cocoa powder. It’s an impressive, full-bodied red that should stand up to the biggest, most robust soup or stew you can pair with it.

California’s Renwood Winery has earned a reputation for producing solid, reliable Zinfandels year after year. A couple of their current releases worth searching out include the 2012 Clarion Red Wine (about $20) and the 2012 Fiddletown Zinfandel (about $25).
The Clarion is a delicious, unique blend of equal parts Zinfandel, Syrah, Petit Sirah, and the white varietal Marsanne. It displays a base of gentle, black plum and brambly berry with touches of white pepper and licorice. The Fiddletown is an exceptional Zinfandel; it’s quite jammy from the start, with flavors of spicy cherry and plum compote. The lovely finish is soft with just a trace of tannic texture along with accents of caramel and toffee.

One final notable red wine blend is Bellingham’s Dynasty Cellars 2012 Irresponsible (about $18). This easy-to-drink combination of Columbia Valley Merlot, Malbec and Sangiovese is certain to be a crowd-pleaser. Sensual crème brûlée aromatics, vibrant red berry and cherry fruit flavors, and a bit of chewy tannins to match the acidity give this wine excellent structure and balance. Add in nuances of roasted espresso on the finish and an under $20-a-bottle price tag and you’ve got a complete-package red wine…perfect for enjoying this fall as well as any other time of year.