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Because you don’t already have enough liquid in you.
There are a lot articles out there talking about the challenges of pairing soup with wine. Yes, the last thing you need when you’re working on a nice soup belly is more liquid. Yes, the interplay of broths, bases, and ingredients can leave even a seasoned gourmand stumped.
But you know what? Pairing soup and wine doesn’t have to be so hard. In fact, it’s actually pretty simple if you apply the basic concepts of food and wine pairing. Here at Wine Folly, we talked it over and came up with the soups we’re hot on this season and the wines we’d drink with them. Read on.
Pairing Wine with Soup
Chili Con Carne with Tempranillo
This hearty, spicy Tex-Mex favorite begs for an equally muscular and meaty wine to ride alongside it. That’s why we picked Tempranillo, specifically a Rioja Reserva (or Gran Reserva, if you’re feeling fancy). If you really want to be legit, try a Tempranillo from Texas (a specialty!).
Why? The dusty, leathery Tempranillo wines from Spain offer enough spice and meatiness to work as a congruent pairing with the dish. When served alongside the chili, it will actually make the wine taste a little more fruity (kind of like cherries and figs). There were many great recent vintages in Spain, so you’re pretty safe here, except for the 2012 and 2013 vintages (which were meh).
Chili Wine Pairing Alternative: Bubbles! Believe it or not, a bottle of Brut Cava is surprisingly great. The acidity, effervescence, and bitter backbone mesh with the scant cheddar cheese sprinkled on top (if you do so), and make the whole taste engagement more creamy. It’s like having sour cream, minus the sour cream.
Beef Stew with Carménère
Thick, tender, and familiar, we’re all bound to be Crock-Potting this bad boy at some point this winter. Though it’s popular to combine with full-bodied reds like Cabernet Sauvignon (and rightfully so), we instead want to make the case for Carménère.
Why? Whereas basic Cab can belly up to the hunks of beef and potatoes, medium-bodied Chilean Carménère can add a much needed dimension to this dish, especially if its trademark peppercorn and herbaceous notes are front and center. Of all the recent vintages in Chile, the only one we’re not excited about is the 2016 vintage, so keep that in mind when hunting for wine.
Chicken Tortilla Soup with Grüner Veltliner
What wine has the power to cut through chicken broth, roasted tomatoes, corn, and chiles? Survey says: A less-than-ripe Grüner Veltliner. Notes of lime zest and white pepper, as well as head-turning acidity, make it a shockingly good companion to Mexican soul food. (Supertasters, do brace yourselves before trying at home!)
Got No Grüner? Try Sauvignon Blanc. New Zealand styles bring complimentary passionfruit and jalapeño flavors to the table, while grassy Loire Valley interpretations (Sancerre, Pouilly-Fumé) can really highlight garlic and cilantro.
Butternut Squash Soup with Gewürztraminer
So, what’s one supposed to pair with this comforting crowd-pleaser? It’s gotta be Gewürztraminer. While haters are gonna hate on this semi-sweet, aromatic white wine, its notes of cinnamon, ginger, and honey mesh wonderfully with the spice and silky texture of this soup.
On Finding Good Gewürz: While there are plenty of affordable examples in your local supermarket, we recommend springing for a Grand Cru from Alsace, or one from Trentino-Alto Adige of Italy (for more crunchy bitter notes). The quality is unmatched and, even better, the prices are down-to-earth, relatively speaking.
Split Pea & Ham Soup with Riesling
Whether you like it thin or thick as fog, we went with Riesling for this simple, yet satisfying dish. While more and more people are singing the praises of Dry Riesling, we actually recommend more classic, off-dry German Pradikat styles.
Why? The honeycomb and beeswax notes found in these offerings go hand-in-hand with the ham (like a glaze), with the minerality and sweetness being a nice palate cleanser between bites, and heightening an otherwise humble meal.
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