Posted by Niall
I love food and I love wine but even though I know a lot about food I have never really been an expert on the wine front. My biggest problem, and this is a problem that a lot of people suffer from in my opinion, is that I know what I like and I tend to stick to it.
Since I have started meeting all the wine guys in Ireland I have got better but I tend to gravitate back towards Chateauneuf du Pape for red and Pouilly Fume for white. I love the taste and I pair them up with whatever food I tend to be eating but I really would love to be better at matching wines with food.
I think a lot of people will tell you that the wine is literally 50 % of the final meal, and I love being in the company of people who can make the choice for me, but if I am honest I have to say that I don’t have the palate to match wines with foods correctly.
One thing that I have never been able to do is match soup with wine. Soups are like sauces in that they contain a multitude of complex flavours that need to be balanced correctly with a complex wine but if truth be told I don’t even know if it should be white or red wine that you drink with soup. To hazard a guess I would say white as it is slightly lighter but I am sure a red could work just as well.
So in summary, I am meant to be writing a post enlightening you about wine and food but I am already asking for advice from wine lovers! What wine would you match with a soup? Have you ever matched a wine with soup or would you look at the main course and treat the starter as an aside? I presume it would vary from soup to soup and I would imagine warm hearty winter soups would require a red whereas a light summer soup would require a cold crisp white?
I could be miles off the mark but would love to hear what you guys think.
Here is one of everybody’s favourite soups that you could match something up with. I am going to make the soup and taste the wine and hopefully open up a new chapter in my wine knowledge :)
Niall Harbison is Co-Founder and Master Chef at Look and Taste.
Posted by Niall
How about the Blanck Gewurtztraminer 2007?
I think you’d benefit from something off-dry to complement the sweetness of the carrot, so the Gewurtz could world well – it’d certainly bring out the spice in the coriander. Cheers Will
i found that Brancott Sauvignon Blanc works well with soup,it would bring out all the hidden flavors and make them more pronounced,its dry and has a slightly fruity after taste.although many wines go with soup this one i found to be the best,so far anyway. :)