Regardless of the time of the year, it is always pleasant to enjoy a good soup. Its different ingredients, from green vegetables to shellfish or meats, provide unique flavors and textures, permitting an endless number of preparations. Wine appears as a perfect pairing for all these possibilities.
The following are some suggestions that the sommelier Kerstin Strandberg makes for accompanying various soups.
This dish is clearly a classic of French cuisine. A delicious broth of meat or vegetables in which the onion cut a la juliana and caramelized is the star ingredient. To crown these flavors, a slice of baguette on top with grated gruyere, emmental or parmesan cheese, followed by a few minutes in the oven au gratin. The perfect pairing for onion soup is Marques de Casa Concha Chardonnay, which manages to accentuate the creamy nature of the dish.
This simple preparation can be made from ripe, dehydrated or mashed tomatoes. Their mix contributes a unique flavor that combines well with celery, onion, coriander, cream and vegetable broth to obtain a perfect texture. A more summery version can be obtained by adding sweet basil. Casillero del Diablo Merlot is a good pairing for this preparation due to its freshness, medium intensity and the level of acidity in the tomato and wine.
Also mainly prepared based on tomatoes, gazpacho is a cold soup enjoyed principally in summer. Others of its ingredients are olive oil, vinegar and vegetables like cucumber, peppers, onion and garlic, which make it into a fresh and tasty dish, traditionally served as a starter. To enjoy it and enhance its flavors, Casillero del Diablo Shiraz Rosé is a good alternative. “The sweet notes of this wine pair perfectly with gazpacho, especially when red peppers are included in the dish. It is a wine served cold and accompanies light dishes like this very well”, explains the sommelier.
Typical of the United States, this is a cream based on a thick broth and clams. There are different versions of Clam Chowder, including different ingredients, especially potatoes, onions, celery and in some cases bacon. To accompany this dish, the sommelier recommends a Terrunyo Riesling wine, which harmonizes with shell fish due to its minerality, freshness and fineness.