By Nikki Scott
It’s hard to believe that autumn is here yet again, but now that we have officially activated daylight savings mode, it’s hard to ignore. The countdown to Christmas has begun, and we’ve celebrated one out of two pumpkin-themed holidays. If you live in a normal part of the country, you’ve seen the leaves start to change color. If you live in California, you’ve seen four rain drops. But wherever you are, you’re probably begun to enjoy all of the wonderful creature comforts of fall: sweaters, scarves, and soup.
There’s no better food for fall than soup, and there’s a soup to suit every palate. Of course, that crisp autumn air will make you want to curl up with your favorite cozy blanket and a glass of wine. Pairing wine and soup may seem like a tricky task, but it can actually be a delicious treat.
Like other food and wine pairings, there’s no need to stick to a strict set of rules, but there are a few guidelines to keep in mind:
- Avoid tannic wines with high-acidity tomato-based soups. Instead look for reds that are light and crisp. Certain Italian wines like Valpolicella, Barbera, and Sangiovese tend to have an affinity for tomato-based anything.
- Match the weight of the wine to the weight of the soup. A light vegetable soup can work with white, rosé, or a light red, while a chunky, creamy, or protein-rich soup would go better with a denser red.
- Pair creamy soups with high-acidity wines. A white wine like Chablis, which has both texture and acidity, can stand up nicely to the weight of the soup while cutting through the richness of the cream.
- Pay attention to the flavors. As with any food pairing, complementary flavors will help make your pairing work. Pinot Noir or Nebbiolo, both natural matches for mushrooms, would work nicely with a mushroom-based soup.
Beyond these basic guidelines, feel free to experiment! The most important rule of pairing wine is to choose a wine that you enjoy, above all else. Here are some recipes and ideas to get you started:
Creamy Mushroom and Wild Rice Soup
Pair with: Nebbiolo
Our pick: 2013 Produttori del Barbaresco Langhe Nebbiolo, Piemonte, Italy
Nebbiolo has two important things that make this pairing work: mouthwatering acidity and and aromas of earthy truffles.
Pair with: Riesling
Our pick: 2012 Hubert Meyer Riesling, Alsace, France
The high acidity and citrus notes in dry Riesling make it a perfect partner for this creamy, lemony, and savory Greek comfort soup.
Pair with: Chardonnay
Our Pick: 2014 Lioco Chardonnay, Sonoma County, California
Unencumbered by oaky or buttery flavors, this clean and crisp mineral-driven Chardonnay has the perfect texture and level of acidity to balance this oh-so-indulgent soup
Pair with: Sangiovese
Our Pick: 2010 Castell’In Villa Chianti Classico, Tuscany, Italy
There are few pairings in the world of food and wine that work better together than tomatoes and Sangiovese. It’s impossible to mess this one up.
Lamb Stew with Herbes de Provence 
Pair with: Syrah
Our pick: 2013 Domaine Combier Crozes-Hermitage, France
Syrah’s spicy, peppery, and earthy notes are an excellent match for roasted meat. This is the ultimate comfort combination for a cozy autumn day.