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The Wine Cellar: Bowled Over – Winning Wines for Superb Soups
By Gordon Gilbert
Nothing warms up your soul on those cold winter nights like a hot bowl of soup, a traditional culinary delight that offers a limitless array of variations and flavors found in nearly every cultural corner of the world. With a dish that exemplifies that kind of global diversity, the wide range of available wine pairings can be equally vast and enriching. So pack your bags as we trek around the globe on a vino voyage to discover the perfect wine pairings for your favorite soups.
Cream of the Crop
Starting close to home, we commence our tour de soup with a classic cream based treat. Cauliflower cream soup offers a rich coating and distinctive nourishing quality that needs a wine capable of replicating those key characteristics. Thanks to the healthy dose of both cream and butter in the soup, white wines with a lactic texture are perfect. Here are two that will fit the bill:
Estancia Chardonnay; Monterey ($12): A full bodied white that complements the satisfying feel of the soup with a lush, creamy texture. The fruit profile has muted notes of honeydew, pineapple and baked apple that are subtle enough not to overwhelm the flavors of the soup.
Yalumba “Y” Viognier; Southeastern Australia ($11): Another full bodied white to work with the weight of the dish. This one carries more floral elements of honeysuckle, peach and a hint of sweetness geared to those who are looking for a slightly fruitier accompaniment.
Far East Flavors
Next up, we’ll cross the Pacific to Thailand, where we’ll find that a wide selection of wines can work in conjunction with the exotic tastes of Southeast Asia. As a general rule, when the spiciness of food increases, the sweetness of the wine should increase as well. Here are two options, a sweeter wine to accompany spicier fare and a more aromatic option for milder dishes:
Albrecht Gewurztraminer Reserve; Alsace, France ($20): Tropical fruits of this medium-bodied French wine dominate the flavor profile with touches of florals and a subtle spiciness. The sweetness beautifully offsets the spicier elements of the local cuisine.
Saget Chenin Blanc Vouvray; France ($12): Medium-bodied wine with a drier mouth feel than the Gewurztraminer. Orchard fruits, almonds and slight honey notes partner with the hints of curry and coconut that you will find in a variety of Thai dishes.
South of the Border
Residents of Mexico favor assorted forms of pozole soup to help warm up the winter. Though the soup’s composition changes from state to state, corn remains the heart of the dish. Varied regional additions include pork, chicken, chili peppers and more. To complement this range of flavors, we’ll head further south and dig up a couple of pozole pairings from New Zealand:
Matariki Sauvignon Blanc; Hawkes Bay, New Zealand ($15): This lighter delicate white from the north island has a clean texture to it that will not overpower the dish with remarkable citrus notes of lemon and grapefruit offset with a healthy shot of green pepper on the finish.
Crossings Pinot Noir; Marlborough, New Zealand ($17): Marlborough’s cool climate lends itself to growing great Pinot Noir. Medium-bodied with notes of red and black cherries, the tannins are not overbearing but remain sharp enough to complement the spiciness of the pozole.
Old World Offerings
To wrap up our journey, we’ll swing by the Mediterranean, where meatballs are often used to add weight, texture and flavor to soup. This kind of approach demands a heartier wine, but be careful to maintain the proper balance. A powerful Cabernet Sauvignon may be too heavy, while a Pinot Noir may run too light. Here are two wines that strike a happy Mediterranean medium:
Domaine de la Semelerie Chinon; France ($14): Made from Cabernet Franc, this French wine is lighter in weight and features higher acidity for a red wine, perfect for offsetting the meatballs. Fruit driven wines such as these are full of red currant, raspberries and a hint of roses.
Cortese Dolcetto d’Alba Trifolera; Italy ($16): This lighter-bodied red from the Piedmont region of Italy has notes of black cherry and violet. The tannins and dry nature of the wine break through the meatballs, while its lighter weight won’t take anything away from the broth.
The next time you sit down to enjoy a nice bowl of soup to help ward off that winter chill, remember that you can get more out of your dish than just broth and spices. Find the perfect wine to go with that bowl and your simple meal becomes a celebration of incredible flavor.
