Embark on a culinary journey through the Sunshine State's cooler months with an unexpected twist: wine and your favorite steaming bowl of soup. Contrary to the cozy tradition of hot soup as a stand-alone star, we’re bringing the vintner’s craft to the table.
Embark on a culinary journey through the Sunshine State's cooler months with an unexpected twist: wine and your favorite steaming bowl of soup. Contrary to the cozy tradition of hot soup as a stand-alone star, we’re bringing the vintner’s craft to the table. Enhance the rich notes of your favorite soups with a carefully selected wine—taking two separate pleasures and combining them to create an experience greater than the sum of its parts. Whether you're a red devotee or a white aficionado, the harmonious blend of sips and spoonfuls await. Get ready to swirl, sip and savor with our guide to the perfect pairings.
Numerous white wines pair well with butternut squash soup, but gewurztraminer is a standout choice. Its aromatic, off-dry minerality, along with fragrant rose and lychee aromas, complement the earthy flavors of the squash excellently. Our wine expert, Bill Stobbs, recommends Valkenberg Gewurztraminer, as an exceptional match to your favorite homemade butternut squash soup recipe (or store-bought, we don’t judge here).
Whether you prefer white or red wine, this soup offers versatile pairing options. A fresh, somewhat acidic white wine, like Martín Códax Albariño from Rias Baixas in northwestern Spain, provides a delightful contrast to the creamy sweetness of the soup. Conversely, a red wine with its tannins and robust flavors, such as a young Rioja like Edulis Crianza, complements the soup's natural acidity perfectly.
The ultimate partner for a pumpkin-lover's dream soup is a dry rosé. A selection like Naughty French Rosé strikes an excellent balance, with its blend of acidity and subtle sweetness. Its robust body pairs well with the dish's flavorful creaminess, while its crisp acidity provides a pleasing contrast. Add a loaf of freshly baked bread as your side dish and you have a meal made in soup heaven.
For a hearty lentil soup, a medium-bodied red wine like I Domi Chianti Rufina DOCG is Bill's recommendation. Its black cherry and spice notes harmonize with the soup's spices and the natural sweetness of carrots and onions. If you're new to chianti, this pairing is an excellent introduction.
Sometimes it just makes sense to enjoy regional pairings – that is, a French wine with your French onion soup. The sweetness of caramelized onions, the savory beef broth and the creamy cheese topping all find their match in Domaine Robert Perroud Pollen Brouilly ‘En Saburin’. This high-quality Cru Beaujolais offers the necessary acidity to highlight the soup's flavors, while its ripe berry notes beautifully complement the caramelized onions.
This beloved soup pairs wonderfully with an equally popular and enjoyable wine: chardonnay. The Pillar & Post Chardonnay from Sonoma Coast, with its pleasing acidity, skillfully cuts through the soup's richness. Additionally, its full body complements the bold flavors of the cheddar perfectly.
If you open any pantry across America, odds are, you’ll find a loose can of chicken noodle soup. That’s why we’re pairing it with an everyday favorite: pinot noir. Block 853 Reserve Arroyo Seco Pinot Noir has notes of cherry and black pepper with just the right acidity to complement the light broth and delicate flavors of chicken noodle soup.
For a classic mushroom soup, a pleasing lightly oaked chardonnay such as Albert Bichot Petit-Chablis will work wonderfully and enhance the umami flavor of the mushrooms. Want to pair this with a red instead? Bill recommends Château de Cary Potet Bourgogne Pinot Noir, especially if the soup is heavy on the mushrooms.
Like many Asian dishes, a dry or off-dry riesling is the ideal wine pairing. Carl Graff Mosel Riesling from Germany comes highly recommended. Its lightly sweet, crisp yellow and green apple flavors effectively refresh the palate, cutting through the soup's saltiness.
Depending on how you make it, chicken tortilla soup can lean on the spicier side. To balance the spiciness of the soup, grab a crisp and refreshing sauvignon blanc. Single Lot Estate 03 Sauvignon Blanc from Marlborough, New Zealand, has everything needed to cut through the roasted tomatoes, corn and chili, while leaving the palate refreshed and cleansed.
The robust Italian favorite almost begs for a big easy-drinking red wine from Southern Italy such as Masso Antico Primitivo. Its rustic, full-body complements the soup’s earthy spices perfectly. It's a straightforward, delightful choice for a classic, unpretentious Italian dish.
