Pairing Wine with Soup for Cozy Winter Perfection

Let's get some soup. [music] Soup season is in full swing. So, let me show you some of my favorite pairings for a nice cozy bowl. First up, one of my favorites, Yiddish Panasonic. This rich spoonful craves something acidic, like a sincere, a dry sevy. I know it's a white wine. It's freezing outside, but the soup is boiling up. So [music] next, if you want to pull out the butteriness of the broth, you can also do an un anog chardonnay, but sunny blanc [music] or sincere is the perfect match. Another favorite soup that I just learned to make with chef me. Thank you to wine and spice, the delicious tomato soup. So originally we recommended the barbetta because of the grilled cheese, the pairing with the tomato soup. But if you do it on your own, paths, the bojallet would be the perfect pairing. Lentil or bean soup, you want to try a dry shenan like this one. It will cut through that earthy creamy flavors that will make your palette go sink. This can also work perfectly with umami flavors like a miso and sushi or ramen flavors, ramen soup, beef stew. Get your favorite red. Big, bold, powerful, loud. Yes, it works. What about your grandmother's delicious bar soup? You want to try the Herszak pino? It will enrich the earthy and rudy flavors of the bar. You will start feeling new tastes on your palette that you haven't never tasted before trying bar alone. Lastly, for a veggie based cream, uh, like split pea or butternut squash, you want an oky buttery chard. This one is new and it's going to be perfect. Nobody ever thinks about soup and wine, but I promise you, if you follow my lead, these [music] two go together very well. So stay warm, stay cozy, stay curious because remember the more we taste, the more we know.