Spring Soups + Wine PAIRING

Soup is considered a staple for fall and winter seasons, but often overlooked in warmer weather months. Spring vegetables are perfect for making delicious soups on both the lighter or substantial ends of the spectrum. Whether it's chilled or warm, soup is a great way to enjoy the bounty of the season. Here are a couple of recipes and wine pairings from our Spring Seasonal Cellar highlighting some of our favorite spring ingredients and wines to pair. 

Share with us what you're tasting this spring and tag #whatareyoutasting on Instagram and Twitter. Cheers!

photo from Bon Appétit

photo from Bon Appétit

The Soup
Green Garlic and Pea Soup with Whipped Cream

The Wine Pairing
Domaine Zind-Humbrecht Pinot Blanc 2011

The Takeaway
In this case, the rule of matching weights is deftly applied. This soup has a touch of richness which begs for a wine that has texture, but with sufficient acidity to help temper any sense of heaviness. The green garlic brings an abundance of savory goodness which provides a nice contrast with the mango, citrus flavors in the wine. 


photo from Food 52

photo from Food 52

The Soup
Springtime Pho Soup

The Wine Pairing
Onward Malvasia Bianca Pétillant-Naturel 2013

The Takeaway
In general with Asian cuisine, you'll want lower alcohol, higher acid wines to complement spices and avoid overpowering the dish. The effervescence and punch of ginger zest in this wine works well with exotic spices such as star anise in this soup. The fresh tropical fruit and floral notes in the wine also make it a great partner to almost anything spicy.