In principle, we simply don’t pair wines with soup, potages, or creams. The reason for this rule? A hot liquid is very hard to pair with a fresh liquid.
It’s true. It’s difficult to come up with an ideal pairing with a creamy leek soup, but you can always try! For example, you could try a light, fresh white wine with a round texture. Why not a sober Chardonnay, pure, balanced, with aromas of pear? The same pear that’s often used to add texture and aroma to creamy vegetable soups.
To avoid too much contrast between wine and soup, you can serve a white wine at a warmer temperature than usual. A white wine that is well balanced can be served between 12 and 14 degrees Celsius. For example, for a round white with a creamy leek soup, that’s been livened up with pear and a touch of curry, try Les Fiefs d’Aupenac, a white wine from the south of France, a blend of Roussanne and white Grenache.
Cozy soups like Italian Minestrone can be served as an appetizer or a main dish. In this case, with soups that have meat, legumes, diced vegetables (root vegetables or tomatoes for example), you can serve red wines. Normally you should serve it between 14 and 18 degrees Celsius, which lessens the temperature differences.
When you serve the soup can also influence the choice of wine. It’s difficult to start a meal with a soup and a bold red wine, without detracting from the rest of the meal… Choose a balanced red wine that’s easy to drink, with supple tannins, like Trevini Primo, a blend of Merlot and Primitivo from the Apulia region.
Why stop with wine? Use your imagination and pair your meals—both usual and festive fare—with beers, sakes, spirits or ciders!