Wine with soup?

[Robin Garr]

Wine with soup? Some say it doesn't work, but this article persuasively begs to differ. What do you think?

http://www.foodrepublic.com/2016/11/07/ ... with-wine/

[David M. Bueker]

Richer, thicker soups are fine for wine IMO. I would not have wine with a basic broth chicken noodle.

Well, I would have wine, but I would not expect it to matter from a matching standpoint!

I'm with David. No issue at all with stews and the like. Thinner more bouillon-y soups are tougher, but just look for non-clash.
Sweet pureed vegetable (carrot, butternut, etc) need to look at spicing (if ginger, Riesling, for instance)
I love Provencal rose with bouillabaisse
Sturdy reds with thick beef stews
Light spicy reds or roses with pho
Many many more

[Jenise]

What don't I understand? I've never thought soup--texture--presented any reason why I wouldn't pair wine with it. Viognier with tomato bisque, chardonnay with chicken and noodles, virtually any crisp dry white with a vichysoisse or clam chowder. Certain pairings are particularly spot-on, but really I think it all goes back to this: drink the wine you like with the food you like.

One of my favorite soup pairings was in a Raleigh restaurant where I had a Vouvray Silex with squash soup.

There are some pretty extreme soups in that article. Does beef stew really count as a soup?

For me the problem with many thinner soups is that liquid food with a liquid drink does not work so well, and the solution is to go for a wine with more body. And for body, read alcohol. Sherries and Madeiras can work very well.

Amontillado with broth!

Greetings from Sweden / Fredrik L

Amontillado with broth!

Greetings from Sweden / Fredrik L

Agree!