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/

[Robin Garr]

I posted this in the Wine Forum and then wondered if it should have been in FLDG, so I decided to make a copy and post it in both. After all, it's getting to be soup season, in the Northern Hemisphere anyway. (Hi, Barb Downunder!)

One can do it. Because of course it's just wine and one can always pour it down one's throat. But if we're really getting particular then I don't think it's the best match, too much liquid following liquid.

[Robin Garr]

... I don't think it's the best match, too much liquid following liquid.

<Lightbulb going off>

I hadn't thought of it that way before, Rahsaan. I know that in theory I feel that food-matching principles should work, yet the match is rarely exciting. You make a strong argument why that should be. It also suggests (as David suggested in the WLDG iteration of this topic) that thicker, richer soups work best. I'm thinking chili, clam chowder ...

I agree with both of you: it's too much liquid, generally speaking, but a very thick soup can make it work. I recall Jay Miller serving a very rich cream of celery root with Chablis that worked wonderfully.

[Jenise]

I don't agree with any of you! Other than the fact that I rarely serve brothy soups at the time of day or in the meals in which I serve wine, there's no reason on earth why I wouldn't based on texture alone. Chicken noodle soup? The way I make it, it's chicken and noodles with some broth. Ditto tomato/beef/onion/noodle. Pho. Ravioli lightly cooked in chicken broth. Chinese hot and sour soup. Mexican meatball soup. Or, say, garbanzo bean and leeks with noodles in a chicken-parmesan broth. These are all broth-based favorites in the soup department here at Chez J. Wine is thirst-quenching; salty/meaty broths are not. Wine would provide that fruity opposition/contrast in flavor and temperature just like it does with solid food. I see no difference at all.

Sherry with consommé is a classic pairing, and I could go a nice dry sherry with a gazpacho (soup for "my" season Robin )

I don't agree with any of you! Other than the fact that I rarely serve brothy soups at the time of day or in the meals in which I serve wine, there's no reason on earth why I wouldn't based on texture alone. Chicken noodle soup? The way I make it, it's chicken and noodles with some broth. Ditto tomato/beef/onion/noodle. Pho. Ravioli lightly cooked in chicken broth. Chinese hot and sour soup. Mexican meatball soup. Or, say, garbanzo bean and leeks with noodles in a chicken-parmesan broth. These are all broth-based favorites in the soup department here at Chez J. Wine is thirst-quenching; salty/meaty broths are not. Wine would provide that fruity opposition/contrast in flavor and temperature just like it does with solid food. I see no difference at all.

Well then you're not really advocating for the virtues of liquid chasing liquid. Rather, you're saying that soup can be more than liquid. Which is fair. And I'm not the biggest stickler for 'perfect matches'. But one thing I do find sub-optimal is the mingling of two different liquids in the mouth, because then the distinctions are gone and the integrity of the wine is muddied. So yes, all things can be flexible and the thicker and less brothy the soup the better.

[Jenise]

But one thing I do find sub-optimal is the mingling of two different liquids in the mouth, because then the distinctions are gone and the integrity of the wine is muddied. So yes, all things can be flexible and the thicker and less brothy the soup the better.

Ah, then we eat/drink differently! I swallow my food before taking a drink. Mingling does not occur except with the aftertaste.

I mostly swallow the food before drinking as well, but something still seems off about soup. Perhaps I'll try it again soon with soup and pay more attention to how it all goes down!

A thick puréed black bean soup, preferably with smoked ham hock added, pairs wonderfully with sherry (my preference is for dryish Oloroso).
Likewise, I am told, with a puréed pea soup, although I'm allergic to it, so I don't partake of it.

I just found a recipe for pasta e fagioli soup that is supposed to go well with Chianti.

[Jenise]

A thick puréed black bean soup, preferably with smoked ham hock added, pairs wonderfully with sherry (my preference is for dryish Oloroso).
Likewise, I am told, with a puréed pea soup, although I'm allergic to it, so I don't partake of it.

I just found a recipe for pasta e fagioli soup that is supposed to go well with Chianti.

Pea soup with sherry is a favorite here at Chez J!