Great Tips for Pairing Wine with Soup

Nothing warms you to the soul like a hearty bowl of soup or stew. But did you know the complex flavors of your favorite winter recipe compliment many types of wine? Pairing wine with a soup can be just as elegant as choosing a chewy Cabernet Sauvignon with a bold French cheese. However, it is a bit less pretentious and approachable for just about anyone who loves soup and wine. And, we could not think of a better subject to explore this winter. We’ve got some great tips for pairing wine with soup.

The first thing to consider is your soup’s ingredients, and next, the type of broth (consommé or creamy). Earthy flavors such as spices, herbs, and plump tomatoes pair well with wines with significant acidity. However, sweeter flavors like onions, carrots, and squashes call for more rounded lush and fruity wines. Ok, so what does this really mean?

Dishes Paired with Wine

Clam / Seafood Chowders: Creamy, rich, and hearty. Chowders are the quintessential winter staple. The briny flavors of the sea pair well with a citrusy, zesty white wine. Therefore, Reisling makes a perfect choice. It’s sweetness cuts through the luxurious broth and starchy potatoes.

Chicken Soup: Often referred to as “Jewish Penicillin,” every family seems to have a favorite recipe for this classic soup. It calls for a hefty white wine such as a buttery Chardonnay. The spices and oakiness compliment the chicken and vegetables, with a hint of acidity to help balance any fat in the soup. Chardonnay’s layers of peaches, butterscotch and melon are a delicious partner to chicken soup.

Chili: It seems like as soon as the temperatures drop, the chili cravings begin. A hearty, deep, rich and textured wine pairs deliciously with the heat from the peppers, chili powder, hot sauces and corn bread associated with chili. Consider a Zinfandel, Malbec, Syrah. The spicier the chili chose a more fruit forward wine.

Beef Stew: Whether you are following your grandmother’s or Julia Child’s Beef Bourguignonne recipe, nothing accompanies the tenderness of the slow cooked beef and vegetables than Pinot Noir. It is light and fruity with hints of raspberries and earthiness. The wine is often used while cooking the dish, so why not pour a little in your glass as well?

Have we sparked your appetite? Hungry for a hearty winter meal paired with the perfect wine? Try following a couple of these tips for pairing wine with soup this winter. It is sure to create a deliciously memorable meal! Not in the mood to cook? Order up a hefty helping of Garry’s Grill’s soup or chili, stop by and grab a bottle of wine, and voila! Dinner is served.

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Color Fire On January 19, 2017   /   Date Night, Fun stuff, What's On the Menu