How to Pair Wines with Soups, Broths, Cream Soups and More

With the arrival of the colder months, there's nothing better than warming up with a delicious, steaming soup. Today, soups, cream soups, and minestrone soups are found even on the menus of top-rated restaurants, thanks to a wide variety of ingredients, including creams, herbs, oriental soups, and broths. But have you ever wondered which wine pairs best with your favorite soup? Let's find out together.

How to Choose the Perfect Wine Pairing for Hot Soup Dishes

Sipping a glass of wine while dipping your spoon into a steaming soup is a pleasure that can transform a simple meal into a richer and, above all, more satisfying sensory experience. But how do you choose the right wine to accompany such hot dishes? Pairing wine with foods at high temperatures follows very specific rules, which take into account not only the ingredients, but also the characteristics of the wine itself and how heat alters the perception of flavor.

The first aspect to consider is temperature. Soups and hot dishes tend to enhance the alcoholic sensations and alter the perception of the wine's structure. A white wine served too cold, for example, could contrast unpleasantly with the heat of the dish, while an overly tannic red risks amplifying the sensation of heat in the mouth, making the whole thing excessively heavy. For this reason, the best choice often falls on medium-bodied, soft red wines, with delicate tannins and good freshness.

The other important factor to consider is the consistency of the soup or hot dish. Creamy soups, characterized by a soft and enveloping texture, require equally balanced wines, with good acidity to counteract the sweetness of the ingredients and a structure that can complement the creaminess. A Pinot Noir, for example, can be an excellent choice for a pumpkin or mushroom cream soup, because its elegance and earthy aromas pair perfectly with the sweet and slightly toasted notes of these ingredients.

When the dish has a more rustic and savory component, as in the case of legume soups or meat-based minestrone, a wine with more character is called for. Bean, lentil, or chickpea soups have a thicker consistency and a generally sweet and rounded flavor, which requires a wine capable of balancing this sensation with light acidity and good body. A young Chianti or Barbera d'Asti can be excellent companions, because their freshness and fruitiness soften the paste-like texture of the legumes and enhance their flavor without overpowering it.

And then there are fish soups, a true test of wine pairings. The first choice would be white wines, but if you prefer red wine, you can opt for light, low-tannin, and aromatic wines. A Lagrein or a Schiava from Alto Adige, served slightly chilled, can enhance the complexity of a Livorno-style fish soup without overpowering its flavor, thanks to their delicacy and fruity notes that pair beautifully with the sweetness of the fish.

Finally, the pairing game is based not only on the structure of the dish and the wine, but also on the spices and aromas. If the soup is particularly spicy, perhaps with chili pepper, curry, or ginger, the wine should be smooth, fruity, and with an acidity that cleanses the palate without accentuating the sensation of heat.

What Wine to Pair With Soups?

Choosing the right wine to pair with soup is a bit of a challenge. It's not just a matter of pairing a random white or red, but of finding a balance between textures, flavors, and aromas. Each soup has its own personality, shaped by its main ingredients and preparation technique: some are creamy and delicate, others rich and spicy, others still substantial and robust. Therefore, the right wine varies depending on the recipe.

Legume soups are very complicated because the wine you choose varies depending on the preparation and seasoning. If the soup is seasoned with animal fats, soft, floral red wines are needed, capable of cleansing the palate without overpowering the flavors of the dish. A Barbera d'Asti Superiore or a Valpolicella DOC are perfect. If the dish is based on olive oil, like Tuscan farro soup or grass pea soup , it's best to opt for fruity reds that complement the dish without overpowering it. A crisp Chianti or an Aglianico del Vulture, with their acidity and minerality, can enhance every spoonful.

And then there are the Asian soups, a world unto themselves, with their spicy flavors and rich umami content. The wine here must have character and intense aromas, so as not to be overshadowed by the aromas of ginger, soy sauce, and spices. Gewürztraminer is often the winning choice: aromatic, with notes of lychee and rose, it manages to harmonize with the most flavorful Asian dishes, from ramen to Vietnamese pho.

And what about fish soup? Contrary to popular belief, it can pair very well with a young red. A Morellino di Scansano or an Alto Adige Pinot Noir, served slightly chilled, can enhance the flavor of the fish without overpowering it, thanks to their soft tannins and crisp palate.

What Wine to Pair With Minestrone?

There's no single recipe for minestrone. Every region has its own version, and even within the same region you can find a thousand different variations, depending on the time of year and the ingredients available. The one constant? Beans and potatoes, which add creaminess and body to an otherwise delicate and light dish. Now, the question is: what wine best pairs with this rustic, vegetable-based dish? Minestrone has a light structure, dominated by sweet, mellow flavors, especially from onions, carrots, zucchini, and potatoes. The broth, then, further dilutes the flavor, making it less intense than other dishes. For this reason, it's important to choose a wine that doesn't overpower it, but rather enhances its freshness and delicacy.

Contrary to popular belief, the ideal wine to pair with minestrone is not a full-bodied red, but a young, fragrant white. It should have good acidity to balance the natural sweetness of the vegetables, and a discreet aromatic persistence, so as not to be too bland next to a dish that, despite being simple, boasts so many nuances of flavor. Aging in stainless steel or cement is preferable to wood, which could add overly intense notes and overwhelm the lightness of the dish.

Among the best choices you might consider a young Chardonnay from Alto Adige, with its balance of freshness and softness, or a Soave Classico, whose floral and fruity aromas pair perfectly with the delicate vegetables. A Pinot Grigio from Friuli or a Lugana can be good alternatives, as can a Müller-Thurgau from Trentino or Alto Adige, with its minerality and aromatic touch that adds complexity without weighing down. A Trebbiano d'Abruzzo, if well-crafted, can also prove to be an excellent choice, thanks to its freshness and discreet structure.

What Wines Can You Pair With Cream Soups?

What's more comforting than a well-made cream soup? When seasonal vegetables are blended into a smooth, enveloping cream, the result is a dish that warms the heart and the palate. The secret to their irresistible creaminess often lies in a final touch of fresh cream, which makes them even more velvety. Accompanied by golden croutons or a drizzle of extra virgin olive oil, cream soups are a versatile dish, perfect for any season. But there's one detail that can really make the difference: pairing them with the right wine.

If you love creamed asparagus soup, with its herbaceous and slightly bitter flavor, the wine must have the right freshness to balance the dish without overpowering it. A dry white, with mineral notes and good acidity, is the best choice: Tocai is an excellent option. Its elegance and bold character pair perfectly with the delicate flavor of the asparagus, enhancing every nuance.

Another must-have soup on our winter tables is leek and potato soup , a creamy and flavorful dish with a natural sweetness that deserves careful pairing. Here, the choice falls on a dry, light, and lively red wine, capable of contrasting the smoothness of the soup without weighing it down. Lagrein and Pinot Bianco are perfect choices.

When it comes to pumpkin soup, things are different. Its natural sweetness, slightly toasted notes, and enveloping creaminess call for a wine capable of balancing it all with freshness and a light acidity:  Blaufränkisch, a German wine, is perfect. Rustic and convivial, with a medium body and a touch of lively acidity, it manages to provide a perfect contrast to the sweetness of the pumpkin, enhancing its flavor without overpowering it.

If, on the other hand, you are in the mood for a creamy pea soup, perfect in spring when these legumes reach their peak sweetness and freshness, the ideal wine is something equally lively and sparkling like a Pet-nat.