Wine and Soup
09 Jan 2010 Leave a Comment
in Food & Wine
This is my all time favorite pairing in this category… Red Burgundy with French Onion prepared in the classic manor. Holy Frack, I’m drooling just thinking about it!
Just a reminder that Red Burgundy is Pinot Noir from the Burgundy Valley in France. I found that New World Pinot Noirs just don’t have the connection. This probably illustrates pairing ethnic is the best way.
Some peeps don’t like to pair wine with soup as it is “liquid with liquid” which seems senseless. But French Onion marches to its own drum here.
If you want to try other soups, think of body (light or heavy)and the predominant foods (mushroom to beef, etc) that are involved.
Being winter in Canada at the time of writing this, Canucks may be more prone to try this kind of pairing. We can make anything in our igloos.
Jump in with both snowshoed feet and enjoy!
cheers,
Norm
