Welcome to our expert break down of popular food categories, outlining the main challenges (and pairing solutions) for wine lovers with globetrotting tastes.
This round, we focus on pairing soup with wine.
The challenge: Pairing options can depend on the soup’s temperature, base (meat/fish or vegetable, cream, broth, etc.) and major ingredients.
Wine fix: “Unoaked Chardonnays won’t overpower most soups. This is key, or all you’ll taste is hot liquid,” says Toranosuke Matsuoka, president and beverage director of KOA Restaurant, which serves modern Chinese cuisine. “Italian wines like Soave and Pinot Grigio can balance many soups well and are also affordable.”