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?).<\/p>\n
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.<\/p>\n
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 \u2013 that is, the soup stock \u2013 the guidelines for pairing it with wine are really quite simple. Here are three basic stocks to consider:<\/p>\n
![\"null\"](\"http:\/\/www.101cookbooks.com\/mt-static\/images\/food\/thumbnails\/orzo_soup_recipe.jpg\")
Creamy 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.<\/p>\n
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\u2019s also high in acidity to help complement the soup\u2019s flavors. Sangiovese makes a natural choice, and a good Spanish Rioja or an Italian Chianti should easily fit the bill.<\/p>\n
Finally, for heartier soups and stews that might use a beef stock you\u2019ll 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.<\/p>\n
Next week I\u2019ll offer a few suggestions on specific wines that pair well with soups.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-312","post","type-post","status-publish","format-standard","hentry","category-from-the-bellingham-herald"],"_links":{"self":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=312"}],"version-history":[{"count":0,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/312\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}