Is it soup yet? Oakville’s Sommelier

Soups can be a challenge to pair with wine because of the multitude of ingredients

Moroccan Cauliflower Soup
Is it soup yet? Oakville’s Sommelier
Kerr Street Cafe
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About the Author

Cynthia Silversides

Cynthia Silversides

Cynthia Silversides is an accredited Sommelier certified by both the Court of Master Sommeliers (CMS) and Canadian Association of Professional Sommeliers (CAPS). Passionate about great wine, food, and travel experiences, Cynthia is owner of Niagara Vino providing tutored wine tasting and tour services in the Niagara Peninsula wine region of Ontario, Canada. Follow me on Twitter and Facebook.

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With days getting cooler and autumn approaching, soup sounds so appetizing. No longer yearning for the cool gazpachos of summer, many satisfying soup flavours come to mind. Alas, but what to pair with soups of the season?

Soups can be a challenge to pair with wine because of the multitude of ingredients used in recipes. Take a look at the main flavours, texture and weight of the soup when matching with a wine. Also look for wines with good acidity, typically found in the cooler wine producing areas of the world such as Ontario. Here are some soup ideas to get you going and pairings to try:

Kale and Apple Soup: Pinot Grigio, Soave, Unoaked Chardonnay

Carrot Ginger Soup: Riesling, Chenin Blanc, Pinot Gris

Butternut Squash Soup: Chardonnay, Viognier, Semillon

Curried Lentil Soup: Gewurtztraminer, Pinot Gris, Chardonnay

Cream of Mushroom: Pinot Grigio, Chablis (Unoaked Chardonnay), Pinot Noir

Potato Leek Soup: Riesling, Sauvignon Blanc, Gruner Veltliner

Broccoli Cheddar Soup: Chenin Blanc, Pinot Noir, Côtes du Rhône (Grenache blend)

French Onion Soup: Hermitage Blanc (Marsanne/Roussanne), Beaujolais (Gamay Noir), Syrah

Tomato Soup: Sauvignon Blanc, Gamay Noir, Barbera d’Alba

Chicken Noodle Soup: Sauvignon Blanc, Chardonnay, Chenin Blanc, Pinot Noir

Try this Moroccan Cauliflower Soup from The Good Earth Food and Wine Co. in Beamsville with their Betty’s Blend, Chenin Blanc, or White Burgundy. Remember, the best pairing is the one you like. If you find your pairing does not work perfectly, eat bread before sipping wine. Sherry tends to work with many soups, and when all else fails, sparkling wine will pair with most any food. Look for a crisp, dry sparkler. Cheers!

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