| Soups and Wine Pairing Two classic starter courses – soup and salad – create a lot of worry for people when it comes to wine pairings. Some people even suggest forgoing wine entirely, reserving it for the main course only. With salad, the problem is usually acidity; sharp vinaigrette dressings that clash with the wine. With soup, the difficulty cited most-often is texture: how to match a liquid with a liquid.
A smooth, light soup – say a consommé – has traditionally been paired with a fortified wine, most notably Sherry or Madeira. The heavier alcohol creates a textural contrast that makes the pairing interesting. Both come in several dry styles that suit soup well; save your sweeter wines for fruit soups and the like. Creamy puréed soups also take well to fortified wines; whereas I might open a Fino Sherry with a consommé, a richer, nuttier Amontillado or Palo Cortado blends well with a bisque.
Wine Suggestions |
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