Pairing Wine With Soups

Soups are always difficult to match, and the traditional wine accompaniement is a glass of bone dry Fino Sherry, or fuller Amontillado for richer soups. However, here are some alternatives:

Fish/seafood soups – dry, crisp southern French whites such as Picpoul, or lighter styles of European Sauvignon blanc.

Chunky vegetable soups, or cream of vegetable soups – these work with richer flavoured Italian, or Spanish whites, particularly those with a tomato base, but would also be good with juicy Spanish or Italian young reds.

Creamy soups and chowders – the best bet here is unoaked Chardonnay.

Angela Mount

Angela Mount

Angela Mount is a wine expert, writer, and presenter, and is also responsible for the the range selection for online wine retailer She famously had her taste buds insured for £10million by her former employers Somerfield.

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