Unlikely companions? Not at all! Today we look at some great wine and soup pairings and debunk the myth that soup and wine are unhappy table companions.

Why are soup and wine considered difficult to pair?

The main reason that soup is considered difficult to pair with wine has to do with texture. Both are liquids. For some reason, conventional thinking does not find this an appealing combination.

Here are a few tips for enjoying a glass of wine with your bowl of soup:

Think about the texture beyond being liquid: Soup is a very broad and diverse category comprising clear soups, smooth and creamy soups, chunky stews and chowders that all have very different textures. As well as texture, consider the soup’s ingredients, much like you would with a pasta sauce for example.

Sherry is always a great stand-by: Sherry remains an excellent staple and ‘all-rounder’ to consider with a wide range of smooth textured soups. Sherry, being a fortified wine, provides a contrast to the smoothness and ‘liquid-ness’ of the soup. Try a fino sherry with the more delicate flavored soups, and a dry amontillado or oloroso with soups that are more earthy and stronger flavored.

Tomatoes don’t like tannic wines: With tomato based soups,  avoid tannic red wines. As tomatoes are naturally high in acid, I look for red wines with high acid and not too much tannin.

Cream soups like acidity: With cream soups (such as pea, cauliflower etc.) I usually pick a medium to high acid white. Often the final choice comes down to the garnish (if using).

Protein based soups can be very versatile: With protein-based soups containing fish, meat or pulses, I tend to apply the same (broad) rules that I apply to pairing wine with any protein dish. The choice of wine varies greatly depending on the texture, spices and other ingredients in the soup. So think creatively.

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Suggested soup wines

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