Three Tips for Soup & Wine Pairing

Choosing the right wine to pair with soup complements both perfectly. Here are three tips for a great pairing.

Wine Acidity should balance the soup rather than overwhelm it. Light broths require wines with higher acidity to cut through the liquid’s texture. Creamy soups pair well with wines with more subdued acidity to avoid a sharp contrast.

Soup Texture plays a significant role in pairings. Creamy soups like the Butternut Squash pair well with full-bodied white wines, such as Chardonnay, which complement the soup’s richness. Broth-based soups pair with a lighter-bodied Sauvignon Blanc that won’t overpower the soup.

Flavor Profiles should be considered. Spicy soups pair well with slightly sweet wines that cool the palate. Savory, stew-like soups pair well with robust wines like Malbec, Zinfandel, or Petite Sirah, which can stand up to the hearty flavors. 

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