Which Wines Go Best With Soups & Stews?

ImageWhen we think of pairing wine with soup, we often think wine only complements thick, meaty stews or soups...and sometimes that is right on. However, when it comes to making the perfect pairing, it's really what's in the pot that determines the perfect wine match.

With earthy flavors, like spices, herbs and tangy tomatoes, you want a wine with good acidity. When it comes to sweeter veggies like onions, squash or carrots, you'll need a wine that is more rounded and lush with fruity flavors.

Clam Chowder: Not all wines are equal here.  A luxuirious soup like clam chowder, has a briny taste of the sea and it begs for a citrusy zest of a wine like our Pinot Gris. This wine's lemon and lime accents easily cut through the silky, rich broth and starchy potatoes in the chowder.  It's heaven.  Some Rieslings might also work well here.

Chicken Soup:For a soup that blankets us in warmth, it begs for a wine that is as weighty as winter itself. A buttery, oaked Chardonnay works wonderfully with chicken and vegetables, while the hints of vanilla spice from the oak complements the herbs.

ImageBeef & Bean Chili:You'll need a full-bodied red to stand up to the heartiness and deep, dark warmth of the beef. A peppery, blackberry-rich Shiraz will stand up to the heat of the peppers and chili powder...even hot sauce.

Beef Bourguignonne:It's no surprise that Pinot Noir reigns supreme here.  Our old world style 2008 Pinot Noir is the classic pairing for the tender beef in this French dish. Since the stew is braised in the same wine, you are rewarded with the earthy flavor essence of the wine that has soaked into the meat. It's amazing and melt in your mouth unbelievable.



Cathy is currently in the development stages of her vineyard and winery in the Willamette Valley of Oregon.  She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living.  She lives with her husband and two sons.  You can visit her at noblepig.com.