During the winter months, Niall’s soups were a necessity in the Curious Wines warehouse. You either ate soup, or you died a horrible cold death.

OK, slight exaggeration, but at the time there was nothing better, and even now with the warmer weather, these kind of recipes are great for making lunch interesting again. Nice thing is, there’s nothing complicated about making them, you don’t even have to have any real experience in the kitchen before giving it a go (Dad, are you listening?)

I thought I might have a tricky one on my hands when it came to finding a wine match for this. Indeed, it’s not quite as straight forward as matching with a normal meal, but break down the main ingredients and you have something to work on.

I’m not always right, so scold me if you think otherwise, but I believe white wines in general work better with soup. There’s not much green in this recipe, so I’m not thinking dry Sauvignon Blanc. Instead we have pepper and carrot which add a sweetness, and potato, giving it body.

So here it goes – a nice rounded, full-bodied off-dry Gewurztraminer. Try New Zealand or Alsace for good examples. If you prefer red, a light Beaujolais or a Burgundy Pinot Noir are also sure to hit the spot.

Video courtesy of Look and Taste.