Soup and wine have not always been the best of buds, traditionally speaking. Soup can contain multitudes in every spoonful, but to pair a liquid with another liquid, well, that’s a unique problem, as complementing or contrasting texture is removed from the wine-pairing toolbox. The key to pairing wine with soup is finding a point of interest in the individual ingredients, allowing you to choose your wine accordingly. This soup’s tomatoes, chard and Parmesan are all great pairing partners with these wines — each bottle option offers a complementary flavor that will lift and celebrate the soup’s savory harmony.
Make this: Tomato-Bean Soup with Pasta
Cook 1 cup acini di pepe pasta according to package directions; drain. Meanwhile, heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 small onion, diced, and 2 cloves garlic, minced; cook until fragrant, about 5 minutes. Add 2 cans (14 1/2 ounces each) chicken broth; 2 cans (15 ounces each) cannellini beans, drained, rinsed; 1 can (28 ounces) diced tomatoes; 1/4 cup red wine; 1 bay leaf; and salt to taste. Simmer, 20 minutes. Add 4 Swiss chard leaves, coarsely chopped; cook until wilted, about 5 minutes. Serve over pasta with grated Parmesan. Makes: 6 servings
Recipe by Renee Enna
Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:
2013 Fattoria del Cerro Vino Nobile di Montepulciano, Tuscany, Italy: This sangiovese-based wine smells of sweet cherries, raspberries, dried flowers, rosemary, tomato leaf, leather and smoke. The structure is medium-bodied with a slight bitter finish that is relatively short. The tomato leaf characteristics will match nicely with the tomatoes in the soup, and the slight bitter finish on the palate will be a good complement to the bitterness of the Swiss chard.
2014 Clos du Mont Olivet Cotes du Rhone Vieilles Vignes, Rhone Valley, France: A grenache-based wine with a little syrah and carignan blended in, it smells of black cherry, plum, black pepper, green herbs, lavender and tea leaves. The wine is medium-bodied with a little tannin, which will pair nicely with the creaminess of the beans and Parmesan. Also, the herb flavors will match nicely with the Swiss chard.
2014 Couly-Dutheil La Baronnie Madeleine Chinon, Loire Valley, France: Made of 100 percent cabernet franc, this wine smells of cranberry, raspberry, violets, green pepper, tobacco, cedar, dried herb, fresh sage and gravel, with a slight gaminess. It’s medium- to full-bodied but not very tannic. A slight green flavor will match the vegetal flavors of the Swiss chard and bay leaf, and the gaminess will complement the savory notes in the chicken broth.
Thank you for reading the Dayton Daily News and for supporting local journalism. Subscribers: log in for access to exclusive deals and newsletters.
Thank you for supporting in-depth local journalism with your subscription to the Dayton Daily News. Get more news when you want it with email newsletters just for subscribers. Sign up here.