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5 Delicious Soup and Wine Pairings That Will Soothe The Soul
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It’s dark and cold outside. You’re walking around the house with a stocking cap and fingerless gloves on, and you want soup. Soup makes you happy. And hey, wine makes you happy. Coincidence? I think not. So, why not combine the two. But what soup to make and what wine to choose?

Yeah, tomato soup and grilled cheese sandwiches can hit the spot, and chicken noodle has been a staple since your mom opened that first red and white can for you about 40 years ago. But what you need is soup that is special, warm and comforting, worthy of being the central figure in a great meal. And you need a nice bottle of wine that can fit it perfectly.

Light a fire (or turn up the heat), blast some laid back beach music, pop a cork, and make you a soup that will make you feel warm and happy. To help, here are some of our favorites, with wines to match. Grab a spoon and a glass. Miso and Potsticker Soup With Crispy Snap Peas

Photo by Marcus Nilsson

Photo by Marcus Nilsson

Miso and Potsticker Soup With Crispy Snap Peas

Miso soup is an incredibly simple and traditional Japanese vegetable and fish stock soup. It is light, salty, and warming to the core. Adding pork or vegetable potstickers makes it hearty and filling without losing the essence of what it is. Like a lot of salty dishes, the best wine to pair with Miso Soup is something light and slightly sweet, like a Semillon and Sauvignon Blanc blend from the southern section of Bordeaux, in Sauternes. But those can be hard to find, so instead, head west and go after what the Columbia Valley in Washington is offering.

Recipe: http://bit.ly/1PH2vOc

Wine Pairing: L’Ecole 41 Semillon 2014, Washington – $15

 

(Image: Food Network)

(Image: Food Network)

Beef Bourguignon

There is truly nothing better than traditional Boeuf Bourguignon, if done right. It takes time. It takes effort. It takes love. Yes, you have to cook with love, and crazy French lady music in the background. But, when you do all that, what you get is richness and flavor that cannot be matched. Get your mise en place ready (look it up), and go buy yourself a few bottles of red Burgundy, one for the cooking, one for the cook, and one for the guests you’ll be having over.

Recipe: http://bit.ly/1g8SluI

Wine Pairing: Duh – Burgundy
For you: Joseph Drouhin Cote de Beaune 2013, France – $46
For your guests: Bouchard Pere & Fils Beaune du Chateau Premier Cru 2011, France – $46

 

(Image: Jamie Oliver)

(Image: Jamie Oliver)

 

Costa Rican Black Bean Soup

You think soup is too light for you? Wrong. This powerhouse will stick to your ribs and fill you up for hours. Add spicy salsa and a few whole wheat tortillas and you can eat it like a hearty chili.If you listen to this soup cooking, you will actually hear it tell you go open a bottle of California Zinfandel. Something fruity, spicy, and high in alcohol with low tannins will play with this soup nicely in your belly.

Recipie: http://bit.ly/1QO25ea

Wine Pairing: Seghesio Old Vine Zinfandel 2012, California –  $35

 

PHOTO © PETRINA TINSLAY

PHOTO © PETRINA TINSLAY

White-Bean Soup with Bacon and Herbs

This soup offers a little twist on a classic Spanish soup. The light broth, mixed with white beans, herbs, and saltiness of the added bacon will make you never want to have boring chicken noodle soup again. The light nature of this soup screams for Albarino, a relatively unknown grape from Western Spain/Eastern Portugal, that is light and crisp enough to match, but offers bold acidity and ripe fruit for balance.

Recipe: http://fandw.me/1PLQAVu

Wine Pairing: Pazo de Senorans Albarino 2014, Spain – $22

 

Tuscan Ribollita - Image- New York Times

Tuscan Ribollita – Image- New York Times

Tuscan Ribollita

Ribollita is an old Tuscan peasant tradition. Using fresh, simple ingredients and day-old bread, you can make one of the best hearty soups to warm your soul through the coldest of winters. And what goes best with Tuscan food? How about Sangiovese, the quintessential Tuscan wine grape that adds fruit and crispness with just the right earthiness and tannins to balance the peasant nature of the soup.

Recipe: http://bit.ly/1nEUO53

Wine Pairing: Tenuta di Nozzole Chianti Classico Riserva 2012, Italy – $1

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Wine Geo
Wine Geo
  • February 13, 2016 at 5:30 pm

    The everyday beussl kept me from putting a few words out about our 6th trip to the Black Star in the last 6 years. For the third time, I spent a wonderful birthday at the most relaxing place in Michigan. It is always such a grand time, I regret having to checkout. Jill and Cory are the perfect hosts and treat us like kings and queens on every visit. I can’t wait until the next relaxing visit. Maybe a five night stay instead of three. Cortez and Stacey Taylor.PS. Ditto from Herman and Sharon Stacy.

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