What Wine Should You Sip With That Soup?

It’s no secret that we enjoy our wine around here. And my love of soup has actually become almost a bit of a joke with my local friends. I guess maybe the next time I have people over for dinner, I should make them … well, basically something other than soup. But it’s just so easy for a group, and you can serve it with a salad, and maybe some good crusty bread!

And also? It pairs well with wine. Did you know that? The folks at Boulder Organic sent over some samples along with pairing notes for enjoying their soups with the right varietal of wine, which you’ll find below.

But first, if you’re not gonna make a homemade soup (like my favorite), think about whether you want to go with a refrigerated soup or a canned soup. Canned soup is super convenient, of course, but there are some benefits to buying your soup fresh — they tend to contain less sodium, fat, and there aren’t generally artificial preservatives or chemical additives, so you might find that you get more nutrition and more flavor in a fresh soup!

soup and wine pairing

Soup and Wine Pairings

Roasted Tomato Basil: This soup is best paired with a red that shows more polished tannins to balance the acid of the tomatoes. The Roasted Tomato Basil can handle anything from a nice Bonterra Cabernet Sauvignon or Sangiovese to a Parducci Pinot Noir. The Vina Roble Red 4 mix is a fun pairing with a warm crusty bread and salad dressed with a creamy vinaigrette. Anything goes here!

Red Lentil Dahl: Lentils are so deliciously easy to pair with wines, and the curry almost begs for a spicier choice like the Bonterra Viognier. Toss a little browned lamb into the Red Lentil Dahl, and you have the perfect companion to the Bonterra Pinot Noir.

Green Chili Corn Chowder: A little heat from the chilies, together with sweetness of corn, is a wonderful pairing with the Vina Robles Red 4, a nicely balanced blend of reds. The Green Chili Corn Chowder is versatile enough to make a lighter meal with some guacamole or avocado salad and the Bonterra Viognier.

Tuscan White Bean: Cannellini beans simmered with fire-roasted tomatoes dishes up the umami flavor that is so well matched with a heartier wine. Try Tuscan White Bean with the Bonterra Cabernet Sauvignon, the Vina Roble Red 4 or the Parducci Pinot Noir.

Cuban Black Bean: The rich black beans with heat from cayenne call for a wine that can stand on its own. Try the Bonterra Cabernet Sauvignon or the Vina Roble Red 4 with Cuban Black Bean. Wine enthusiasts that prefer a lighter grape will enjoy a sip of soup with the Bonterra Pinot Noir — a lovely fruit-forward red.

Butternut Squash: Butternut Squash soup is a delicate flavor and should be paired with a grape that won’t upstage the subtle flavor of the squash and spices. Leave the reds behind for this one and let the Bonterra Viognier showcase the butternut and nutmeg.

Chicken Vegetable Chili: A hearty chili deserves a sturdy wine and the Vina Roble Red 4 is up to the task. Chili spices with the richness of beans call for a wine with moderate tannins — not too complex. Just the right soup and wine combination to enjoy with a Bonterra Sangiovese as well.

Chicken Quinoa & Kale: A lighter soup with all the goodness of veggies and quinoa is versatile enough to match well with a Parducci Pinot Noir or the Bonterra Viognier. Kick it into high gear with a dash of crushed red pepper and the Sangiovese for an earthier red.

What’s your favorite kind of soup … and what do you like to wash it down with? —Kristen

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This article was originally published on fitbottomedeats.com.

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