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Here are our suggestions for wine varietals to pair with popular hot soups, celebrating the rich, spicy or creamy flavors in each. While each chili recipe is going to differ (as anyone who has been to a chili cook-off well knows), there are some commonalities: lots of spices, high-acid tomatoes and protein (ground meat or beans). To cut through all those spices and maintain the chili's heat, a fruit-forward, jammy Zinfandel is your best bet.
Soups with curry flavor -- whether they match it with chicken or root vegetables, like squash or pumpkin -- need a high-powered, muscular wine. An Aussie Shiraz can handle that, no problem.
A beloved comfort-food soup, broccoli and cheddar cheese, contains sharp and creamy flavors. Pinot Gris is a solid marriage with the broccoli, and will complement the cheddar, too. If you can find it, a cooler-climate Pinot Gris, such as those grown in Oregon, would work well, but so would Italian, Californian or Alsatian.
Pinot Noir's earthiness truly comes out when enjoyed with potato and leek soup. The soft structure of a Pinot Noir, combined with autumn spices on the nose, won't take center stage over the leeks and potatoes due to its lighter-body style.
As delicious as it is, a bowl of tomato soup is a difficult pairing for wine. Our suggestion is to unscrew or uncap a bottle of Sauvignon Blanc from the Marlborough region of New Zealand. That zippy, gooseberry flavor won't compromise the tomatoes' acidity.
The dry, savory qualities in a bowl of French onion soup aren't that different from the experience of drinking an Argentinian Malbec. Inky-red in color and with earthy qualities, the dryness in each is a successful match.
And we would be remiss to not include chicken noodle soup in our list. A buttery California Chardonnay is the right balance for this protein-enriched soup and will bring out the soup's savory flavors. And if you're holed up inside with a cold, a complex white wine like Chardonnay is a nice distraction.
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2-19-2010 @10:31AM Amy3e said... These look so great.. am planning to have a "girls night" to watch the Oscars and thinking I will do lots of appetizers and then add in one of these soup./wine combos.. found a great game that we will all play to add lots of laughs to our gathering: http://www.celebrationideasonline.com/fun-party-game.html
Thinks it will be such a fun night!
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2-21-2010 @9:45PM Mark Dallmeyer Healthy Remnants, LLC said... Good to look at pairings for your belly. The health is one thing but pairings are key to preparing our stomach to feel good. This gives your entire body and mind the understanding of true health. In pairings, I look to satisfy the ability of the stomach to make us feel good overall. Your pairing suggestions are great and open the door for us to keep focus on the spendid ability of our internal organs. The stomach thrives on good parings. Another good thing is a clean focus on some bitters. This is the same as pressing the belliy reset button.
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2-21-2010 @9:45PM david said... potato/leek soup with pinot noir? that's crazy talk. what you want with it is a good white burgundy (chardonnay) or a decent domestic chardonnay, so long as either has low to medium oaking.
french onion soup also calls for chardonnay-- what is the author thinking?
and so far as tomato soup, again.... adding an acidic wine like a new zealand sb to an acidic soup even if cream is added? no thanks. consider instead a wine with much lower acidity wine be it red or white. consider a nero d'avola for a red or an "oily" white like an alsatian varietal that was mentioned elsewhere in this uninformed internet post. you want an oily white wine to balance the acidtiy of the tomato.
check out my blog for more genuine wine knowledge and education:
www.davidkulko.blogspot.com
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2-22-2010 @8:32AM Ed Francis said... Thanks for a voice of sanity. I kept thinking, what is this writer talking about???? As soon as I thought about the richness and flavor of potato leek soup a really good Chardonay popped right into MY head too!
2-21-2010 @11:28PM Kristine Hansen said... David: Thanks so much for sharing your comments. I'm going to try your suggestions next time I have a cup of potato/leek, French onion or tomato soup, okay? There's definitely more than one pairing, of course! -Kristine
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