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.