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January 3, 2007

Soups On!

Filed under: Wine — admin @ 12:36 pm

On of the hardest courses to match with wine without a doubt has to be the soup course. From a texture point of view, matching a liquid with a liquid is not an easy feat regardless of what you are serving. Soups that are a thick puree or one with lots of chunky ingredients can handle being paired with wine but don’t even try to pair a consommé or a broth based soup! Why? Because both of those will have a very hard time differentiating themselves from wine. Because the bubbles will set it apart from a broth, serving Champagne or sparkling wine is your best bet. The citrus flavour and acidity profile make it a versatile partner from minestrone to wonton soup. Bon Appetite!

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