5 Soups With Paired Wines To Comfort You During Cold Winter Nights

By Eiliv Sonas at Unsplash

My not so favorite time of year is winter. I get up and commute in the cold and dark. It is the same on the return trip home. When I get home cold and tired, there is nothing better than a steaming hot bowl of soup to set things right. Pair it with the right wine and all is better.

I polled my friends as to which are their favorite soups to come home to. Here are the top 5 most popular with suggested wine parings. I give you links to Canadian Living recipes so you can make them. I love Canadian Living recipes because they are well tested in their kitchens.  Enjoy and stay warm.

Curried Butternut Squash paired with gewürztraminer 

ood styling by David Grenier | Prop styling by Catherine Doherty

This was the number one soup loved by my friends. The spicy curry, ginger tastes in this creamy dish just fills you with good satisfying feelings. This soup gets its creaminess from pureeing the vegetables and not from added cream. The swirl of red pepper garnish adds colourful flair.

Gewürztraminer is a semi-sweet, aromatic white wine. It has notes of cinnamon, ginger, and honey that mesh wonderfully with the spice and silky texture of this soup.

Split Pea Soup paired with Reisling

Québécois-Style Pea Soup Image by: Canadian Living

Traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham hock in the meat department of your local supermarket. If you can’t find one, a smoked ham hock will work – just reduce the salt in the recipe to 1/4 tsp.

A classic, off-dry German Pradikat style reisling is recommended. The honeycomb and beeswax notes found in these offerings go hand-in-hand with the ham, with the minerality and sweetness being a nice palate cleanser between bites, and heightening an otherwise humble meal.

Beef and Barley paired with Cabernet Sauvignon or Carménère

from Canadian Living’s New Slow Cooker Favourites.

Thick, tender, and familiar, we’re all bound to be Crock-Potting this soup at some point this winter. This hearty soup makes an excellent main course or starter. For a filling lunch, heat and pack it into a vacuum bottle. Marrow bones give this soup its rich beefy flavour and body. Ask your butcher for them.

Though it’s popular to combine with full-bodied reds like Cabernet Sauvignon, instead try it with a Carménère. Whereas basic Cab can belly up to the hunks of beef and potatoes, medium-bodied Chilean Carménère can add a much needed dimension to this dish.

Lentil Soup With Medium Bodied Reds

This vegetarian soup brims with flavour — and nutrition. Spinach and lentils make it an excellent source of folate, carrots are an excellent source of beta-carotene and lentils are a high source of fibre. Serve with whole grain bread and follow with frozen yogurt and fruit.

This is the kind of soup that’s almost a stew. It matches well with medium bodied rustic reds like Côtes du Rhône or young Syrah or Sangiovese.

Seafood Chowder Goes With Muscadet

Chock-full of a variety of seafood, fish and vegetables, this rich soup is inspired by a similar chowder served at the Masstown Market, near Truro, N.S.

Lean, green, and at times, downright saline, Muscadet is a peerless match for a supper of Seafood Chowder.

Other Mentions

My friends had a long list of soup favourites. I love them all and are worth going for as a belly warmer:

  • Mushroom
  • Tomato and Rice
  • Navy Bean and Pork
  • Minestrone
  • Potato Bacon
  • Vietnamese Pho
  • Italian Wedding
  • Borshct
  • French Onion
  • Hot & Sour

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s