How to Pair Wine with Soup

Challenges like broth base and ingredients make soup particularly tricky.

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.”


Learn all about the different types of wine >>>


Make These Dishes

Chilled Pear Soup
Simple Harvest Soup
French Onion Soup
Winter Squash Soup
Matzoh Ball
Garlic and Portabello Soup
Normandy Brie Soup


Learn how to pair wine with these 6 other worldly cuisines >>>

Published on February 19, 2015
Topics: Wine and Food Pairings
About the Author
Alexis Korman
Contributing Editor

Currently based in New Orleans, Korman joined Wine Enthusiast as an editor in 2010 and has been authoring trends-driven travel, wine, cocktail and food content for over a decade, including work for publications like New York Magazine, Fodors.com, The Travel Channel, Premier Traveler, Time Out New York, Chicago Tribune and amNY. In addition to her role with Wine Enthusiast, she’s a short fiction writer, and is co-founder of Big Easy ‘Bucha—an artisanal kombucha beverage company that gives back to food charities in New Orleans. Email: akorman@wineenthusiast.net




SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories