It’s that time of year. With the cold weather, you should know how to pair wine with soup.

There are a lot articles out there talking about the challenges of pairing soup with wine. But you know what? Pairing soup and wine doesn’t have to be difficult. In fact, it’s actually pretty simple if you apply the some basic concepts of food and wine pairing.

Most of us think hearty wines complement thick, meaty soups and stews, and sometimes that’s just the right call. But the ingredients in the pot really determine the perfect pairing. Earthy flavors, like spices, herbs, and tangy tomatoes, call for wines with good acidity. But sweeter veggies, such as onions, carrots, and squash, want wines with more rounded, lush, fruity flavors.


Clam Chowder

This luxurious soup, with its briny taste of the sea, calls for the citrusy zest of a Riesling. The lemon and lime accents cut through the silky, rich broth and starchy potato goodness in the chowder. Top off my glass, please.

Chicken Soup

A soul-warming soup begs for a wine that’s also weighty enough to blanket us from winter. Buttery Chardonnay works with the chicken and vegetables, and vanilla spice from the oak complements fresh herbs.

Butternut Squash Soup

So, what’s one supposed to pair with this comforting crowd-pleaser? It’s gotta be a Gewürztraminer. While haters are gonna hate on this semi-sweet, aromatic white wine, its notes of cinnamon, ginger, and honey mesh wonderfully with the spice and silky texture of this soup.


The heartiness and deep, dark warmth of beef demand a full-bodied red that can muscle up beside it like a Tempranillo or Rioja. Peppery, blackberry-rich Shiraz also can handle the heat from peppers, chili powder, or Tabasco sauce

Beef Bourguignonne

No surprise: Pinot noir is the classic match for the tender beef in this French stew that’s braised slowly in the same wine. Its earthy essence soaks into the savory meat; both melt gorgeously together in your mouth.

French Onion Soup

Classic French comfort food deserves a classic pairing: Beaujolais, with its just right flavor  to complement the distinct sweet flavor caused by slow-cooked onions. While some may say it’s too light for something so rustic and brothy, the acidity in this wine should cut right through without an issue!

See, no challenges here.  Plenty of options and reasons to be creative and experiment.  Nothing should keep you from enjoying a glass of wine with your next bowl of soup.