Winter time! The best dinner: A big and nice bowl of warm soup that fills my stomach up perfectly! But what about the wine?  Can the dinner finish without the joy of the wine? Of course not. So, I decided to give a try to match with the soups that I’m cooking with the wines that I like to drink.

In this article, you will find 8 delicious soups that are found their pairings that they could have found at that moment! In the pairings that are done homemade, the most important thing is to be able to match your currently available ingredients with your available wines.

Before starting with the pairings, there is something that should be said about the temperature of serving – not only the one of wine, but also the one of the soup. Especially in the white wine pairings since the wine will be served around 10 ̊ C, and the soup let’s say around 75 ̊ C, and this big temperature difference can make the pairing unpleasant while it might also be uncomfortable for your stomach. My suggestion here is not to serve the soup too hot, never boiling. Try to find the corresponding serving temperature of each soup, depending on their density, where they are just on the limit of being pleasantly warm.

S is for soup, W is for wine… Here we go!

1) Bean soup – Cabernet Franc

S: Actually, this is my humble recreation of the famous Italian dish “pasta e fagioli”. I’ve used the mixed beans, which contain many different varieties; black beans, white kidney beans, red kidney beans, red beans, black-eyed beans, chickpeas, green lentils, and red lentils… beans in general, and it also has some pasta in it.

W: To me, these rich ingredients called for an elegant and aromatic red wine and a Cabernet Franc from British Columbia was exactly what I needed.


2) Chicken soup – Rosé of Tempranillo

S: I’ve kept it simple, boiled the chicken with lots of water and added some vegetables; onions, carrots and zucchini. I love to add some lemon juice and fresh parsley leaves on top just before serving.

W: Are you an all-year-long-rosé-drinker? I definitely am! Rosés made from Tempranillo grapes from Spain generally attract me with their lively color, continue with a fruitful nose and end with good memories on the palate. This pairing definitely worked out perfectly!

chicken 2

3) Cream of broccoli soup – Chardonnay

S: ‘Eat your broccoli!’ might not be your favorite sentence of your mother but drinking it with lots of cream is a definitely good idea. With the touch of the cream and a little bit of garlic, it becomes very tasty.

W: Chardonnay from sunny California can be good pairing with any creamy soup. This wine, as well bringing its nice full body to the table, it also reveals a little bit of sunshine kept in the bottle, look at this color! This ended up being one of the most successful pairings of this list, definitely recommended!


4) Creamy Mushroom soup – Gamay

S: Not very easy to make it, but definitely worth it! I stirred the mushrooms with some onion and garlic until all were soft and added some chicken broth, cream and a little bit of flour if you like it dense like me. I served it with some croutons and cheese on top.

W: Gamay Noir from Beaujolais, France being on the friendly side of vegetable dishes paired beautifully with this soup.


5) Lentil soup – Pinot Noir

S: One of my favorite soups, it has many other vegetables inside like carrot, tomato and potato, moreover some rice to be mashed all together with the lentils. I really like it to serve it with a piece of lemon on the side and decorated with parsley leaves.

W: I’ve paired this wine with Pinot Noir from Casablanca Valley of Chile. It made a great pairing with its lively aromas, fresh acidity and smooth texture.


6) Minestrone soup – Albariño

S: Another Italian dish that I made with my own recipe. My version had onions, celery, carrots, zucchini, and some pasta. I served with fresh parsley and a piece of lemon on side.

W: I paired it with Albariño from Rias Baixas, Spain, which I normally enjoy a lot. However I was expecting a little bit of higher acidity than I had, because this one couldn’t handle my lemon squeezes. So, lesson learned: Taste your wine first before grabbing the lemon!


7) Pumpkin soup – Viognier

S: Who doesn’t like a nice a warm bowl of pumpkin soup? I’ve got my favorite type of pumpkin and cut into pieces. You can also buy them already cut, since it is actually difficult to cut a pumpkin. Then I’ve put the pumpkin pieces together with some onion slides to a pot with chicken broth to boil. When everything is soft, I’ve just mashed it, and added a touch of cream –depends on your taste.

W: A Viogner from South Australia brought us flowers and a good body. Since this wine had a special richness thanks to the over-lees aging that it had, it made a good match with my pumpkin soup.

pumpkin 1

8) Salmon soup – Sparkling wine

S: This rich salmon soup, along with salmon pieces has some vegetable cubes inside. It’s a complete meal as itself.

W: I don’t think I will ever open a bottle of Champagne to pair with a soup. (Well, actually you never know…) So, I’ve paired this salmon soup with a sparkling wine made with Chenin Blanc grapes from Loire Valley of France. This pairing, considering the harmony of the flavors was a good match. But I am not 100% convinced to be honest, since the textures don’t match because of the bubbles.


I will keep on trying new soup & wine pairings, since we have a loooong winter awaiting us here in snowy Nova Scotia! Please let me know if you have a favorite soup & wine pairing that I should try.



All images © 2018 by Neslihan IVIT. All rights reserved.

Categories: Wine, Wine & Food


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