Three Winter Soup Recipes that Pair with Cabernet Sauvignon

Three Delicious Soup Recipes that Pair with Cabernet Sauvignon

During winter or on any rainy day, nothing warms the soul more than a savory, delicious soup. But which soups pair best with cabernet sauvignon, the king of red wines? Traditionally, soup is considered difficult to pair with wine due to texture and temperature, but there are always exceptions to the rules–and tips for finding the perfect wine and soup pairing that suits your palate. Because many soups are delicate in flavor, you need a wine pairing that acts as supporting actor and not the star of the table. That means cabernets with higher acidity, lower alcohol and softer tannins tend to be more versatile with different soups than the powerhouse style of red wines.

Try these wine country twists on three classic soup recipes that will make your soup sing with a glass of balanced, silky cabernet.

Delicious Winter Soup Recipe Ideas with Cabernet Sauvignon

Pouring Jordan Winery pho soup over prepared chicken and beef

Beef & Chicken Winter Pho Recipe

The intrinsic umami character of this Beef and Chicken Winter Pho highlights the beautiful layers of complex flavors that pho broth is known for while creating a new story for a classic soup. Traditionally a broth-based soup, this Vietnamese staple is served with rice noodles and thinly sliced raw beef or braised brisket with accompanying fresh herbs such as basil and cilantro. This winter pho soup recipe, however, is noodle free; it draws inspiration from the elegant and exotic flavors of the traditional broth but brings an umami-rich complexity with a conserve of mushrooms made with Jordan Estate Extra Virgin Olive Oil. Charring the scallions and onion on the grill enhances the food pairing with cabernet, as the alliums’ smokiness complements the wine’s subtle, toasted nuances from oak barrel aging. A comforting and exquisite dish, this delicious soup’s unctuous broth has the body and depth to pair with any cabernet sauvignon, though its unique blend of herbs completes a flavor journey to complement the Asian spices and the dark fruit flavors in the seamlessly balanced 2012 Jordan Cabernet Sauvignon.

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Shallot Soup With Triple Cream Crouton Recipe

A rendition of the classic French onion soup, this Shallot Soup with Triple Cream Crouton blends savory and herbal notes with a rich but bright broth for an elegant meal. For those who love aged cabernet with more than ten years in the bottle, substituting shallots for onions helps tame the sweetness of the soup, which can make a red wine taste tart or bitter. I also recommend deglazing the pan early—before the sugars have completely caramelized–for the same wine pairing reason. Using a rich beef stock instead of chicken better aligns with the silky body of an older cabernet and marjoram instead of parsley complements the aromatic profile of the wine. With its smooth tannin structure and herbaceous notes, a cabernet sauvignon with 10-15 years of bottle age, such as a 2002 Jordan Cabernet Sauvignon, is the optimal pairing for this hearty, rich soup.

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Roasted Butternut Squash Soup Recipe

Cabernet lovers can create a harmonious food and wine pairing with a few modifications to a traditional butternut squash soup recipe. For this savory Roasted Butternut Squash Soup, black pepper was substituted for sugar, mascarpone cream removed and sage added to complement the wine’s natural herbaceous notes. Also be mindful of the sweetness in the vegetables, which will accentuate the alcohol and tannin in the wine. You can counter-balance that sweetness with acidity by adding sherry vinegar to taste. Finishing off this earthy and herbaceous soup with black walnuts, pumpkin seed oil, sherry vinegar, and a quenelle of pork rillettes (if you’re so inclined) creates an exquisite pairing with a young Bordeaux or Bordeaux-like California Cabernet, such as the 2011 Jordan Cabernet Sauvignon or 2013 Jordan Cabernet Sauvignon. The addition of black walnuts helps highlight the fruit and tannins in a younger cabernet.

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Growing up in Hawaii, Todd Knoll developed a strong connection to the land and the ocean at an early age. As executive chef at Jordan Winery, he grows hundreds of heirloom vegetables, fruits and herbs, cooks hors d’oeuvres and meals for guests, makes olive oil, and tends to the estate’s honeybees and chickens. A visual artist at heart, Chef Knoll spends his free time with his son and wife, Nitsa Knoll, exploring the diverse terrain of Sonoma County with camera and pencil in hand, capturing moments in nature to inspire his next recipe.

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