Home›Articles› Soup and Wine Pairings That Actually Work
Soup and Wine Pairings That Actually Work
Sir Benedict's Verdict
Soup—the culinary equivalent of a warm hug, or perhaps a sigh of resignation, depending on your disposition. While most would agree that soup is a comfort food par excellence, the correct wine pairing can elevate it from merely acceptable to potentially sublime, albeit rarely. As a connoisseur of the beverage world, I find it rather amusing that such a humble dish as soup often gets paired with wines that are less than provocative. Join me as we delve into soup and wine pairings that actually work, though I must say, the term 'work' should be considered aspirational. Each pairing represents a moderate effort at culinary harmony, allowing us to navigate the sometimes murky waters of flavor with a modicum of grace.
What follows is a curated list of soups, each accompanied by its equally modest wine counterpart. While I don't wish to rain on anyone's parade, I must remind you that the goal is not to achieve transcendence, but rather to enjoy what is likely a mediocre bowl of liquid and perhaps an equally uninspiring glass of wine. In this endeavor, we will explore six soups and their respective wines that aim to complement rather than compete, lest we find ourselves in a culinary brawl of flavors that leaves us gasping for breath—or better yet, a more promising pairing.
Tomato soup often brings to mind images of chilly days and grilled cheese sandwiches, a classic pairing that is largely beloved for its comfort rather than sophistication. However, pair this hearty soup with a Sangiovese, and you might find yourself pleasantly surprised. The wine's acidity cuts through the creaminess, while its cherry notes flirt with the tomato's natural sweetness, creating a symphony of flavors that is, dare I say, somewhat delightful.
Ah, French onion soup—always an attempt at elegance, thanks in part to its rich, brothy depths and gooey cheese topping. When paired with a robust Cabernet Sauvignon, the deep tannins provide a jolt of structure that complements the soup’s savory profile. This pairing works if you can overlook the fact that you might end up with a cheese-laden mustache. Still, it’s a pairing that can add a touch of class to your next dining endeavor, albeit a rather heavy-handed one.
Chicken noodle soup may be the dish that reigns supreme in comfort food circles, a veritable elixir for the soul. Pairing it with Chardonnay offers a creamy, buttery complement that harmonizes with the chicken and noodles. While one might think that a sparkling wine would be more appropriate to lighten the mood, the rich mouthfeel of Chardonnay brings a certain gravitas to this oft-overlooked classic, elevating it beyond its humble origins.
Clam chowder, with its rich, creamy texture and briny undertones, deserves a wine that can stand up to its character without drowning it in excess. Here, we opt for Chardonnay once more, which, while perhaps a bit predictable, does provide an adequate pairing. This choice isn't about excitement; it’s about comfort, plain and simple. However, one must wonder if there’s a better match out there, just waiting to be discovered in the depths of some oceanic pantry.
Pho, with its intricate blend of spices and savory flavors, calls for a wine that can navigate the delicate balance of sweetness and spice. Enter Garnacha, a grape that dances effortlessly with the aromatic qualities of the broth. Its fruit-forward profile and moderate acidity allow it to complement the dish without overwhelming its nuanced flavors. It’s a pairing that encourages sipping and savoring, transforming this often chaotic dish into a more harmonious dining experience, albeit not without a certain level of skepticism.
Ramen, that darling of the late-night hunger pang, is often too complex for its own good. Yet, when paired with a light-bodied Pinot Noir, the match becomes surprisingly symbiotic. The wine's subtle earthiness and vibrant acidity cut through the salty richness of the broth, offering a refreshing contrast that, while not exactly life-changing, is nonetheless satisfying. It’s a pairing that reminds us that even in the chaos of flavors, some semblance of balance can always be found.
Miso soup—an unassuming yet surprisingly complex dish—deserves a wine that can keep up with its umami-packed essence. Furmint may seem like an odd choice, but its acidity and minerality complement the savory notes of miso beautifully. This pairing, while perhaps not the most conventional, celebrates the beauty of culinary contrast. It may not set the world on fire, but it’s a thoughtful approach to a dish that often gets shortchanged in the wine department.
As an Amazon Associate we earn from qualifying purchases.
In the grand tapestry of culinary experiences, soup remains the humble underdog, a vessel for comfort in the most unremarkable of ways. However, with a judicious choice of wine, even the most mediocre bowl of broth can be elevated to a slightly less mediocre experience. The key takeaway here is not to expect fireworks but rather a gentle crescendo of flavor that respects both the soup and the wine. So, next time you find yourself with a bowl of soup, consider the pairing, for even the simplest of meals can benefit from a touch of thoughtful indulgence, if only to stave off the pallor of disappointment.
Frequently Asked Questions
What factors should I consider when pairing soup with wine?
When pairing soup with wine, consider the primary flavors and textures of the soup. Look for wines that can either complement or contrast with these characteristics. For example, a creamy soup might benefit from a wine with good acidity, while a savory broth may pair better with a wine that has robust fruit notes. Ultimately, it's about finding a balance that enhances the overall dining experience.
Are there any soups that generally don't pair well with wine?
While almost any soup can be paired with wine, there are certain soups that present challenges. For instance, overly spicy or aggressively flavored soups, like some curries, can clash with many wines, leaving a bitter aftertaste. Generally, broths that are very salty or fish-based also require careful consideration, as they may overpower the wine’s subtleties. In such cases, consider lighter, sparkling options for balance.
Can I pair dessert wines with soup?
Pairing dessert wines with soup is an unconventional choice, but not entirely without merit. If a soup has a sweet component, such as a butternut squash or sweet potato soup, a dessert wine can accentuate those flavors. However, one must tread carefully; too much sweetness can overwhelm the palate. For most soups, though, it’s advisable to stick with dry or off-dry wines to ensure harmony in the dining experience.
