Which Wines Go Best With Soups & Stews?
Posted on Sunday, Jan 02 2011 - 12:00 am
When we think of pairing wine with soup, we often think wine only complements thick, meaty stews or soups...and sometimes that is right on. However, when it comes to making the perfect pairing, it's really what's in the pot that determines the perfect wine match.
With earthy flavors, like spices, herbs and tangy tomatoes, you want a wine with good acidity. When it comes to sweeter veggies like onions, squash or carrots, you'll need a wine that is more rounded and lush with fruity flavors.
Clam Chowder: Not all wines are equal here. I can however highly recommend our 2008 Pinot Gris. A luxuirious soup like clam chowder, has a briny taste of the sea and it begs for a citrusy zest of a wine like our Pinot Gris. This wine's lemon and lime accents easily cut through the silky, rich broth and starchy potatoes in the chowder. It's heaven. Some Rieslings might also work well here.
Chicken Soup: For a soup that blankets us in warmth, it begs for a wine that is as weighty as winter itself. A buttery, oaked Chardonnay works wonderfully with chicken and vegetables, while the hints of vanilla spice from the oak complements the herbs.
Beef & Bean Chili: You'll need a full-bodied red to stand up to the heartiness and deep, dark warmth of the beef. A peppery, blackberry-rich Shiraz will stand up to the heat of the peppers and chili powder...even hot sauce.
Beef Bourguignonne: It's no surprise that Pinot Noir reigns supreme here. Our old world style 2008 Pinot Noir is the classic pairing for the tender beef in this French dish. Since the stew is braised in the same wine, you are rewarded with the earthy flavor essence of the wine that has soaked into the meat. It's amazing and melt in your mouth unbelievable.