You have reached your limit of free articles this month.

Enjoy unlimited access to myAJC.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myAJC.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myAJC.com.

Soup and wine can be tricky to pair, but a sommelier finds workarounds


Soup and wine have not always been the best of buds, traditionally speaking. Soup can contain multitudes in every spoonful, but to pair a liquid with another liquid, well, that’s a unique problem, as complementing or contrasting texture is removed from the wine-pairing toolbox. The key to pairing wine with soup is finding a point of interest in the individual ingredients, allowing you to choose your wine accordingly. This soup’s tomatoes, chard and Parmesan are all great pairing partners with these wines — each bottle option offers a complementary flavor that will lift and celebrate the soup’s savory harmony.

Make this: Tomato-Bean Soup with Pasta

Cook 1 cup acini di pepe pasta according to package directions; drain. Meanwhile, heat 2 tablespoons olive oil in a saucepan over medium heat. Add 1 small onion, diced, and 2 cloves garlic, minced; cook until fragrant, about 5 minutes. Add 2 cans (14 1/2 ounces each) chicken broth; 2 cans (15 ounces each) cannellini beans, drained, rinsed; 1 can (28 ounces) diced tomatoes; 1/4 cup red wine; 1 bay leaf; and salt to taste. Simmer, 20 minutes. Add 4 Swiss chard leaves, coarsely chopped; cook until wilted, about 5 minutes. Serve over pasta with grated Parmesan. Makes: 6 servings

Recipe by Renee Enna

Drink this

Pairings by sommelier Aaron McManus of Oriole, as told to Michael Austin:

2013 Fattoria del Cerro Vino Nobile di Montepulciano, Tuscany, Italy: This sangiovese-based wine smells of sweet cherries, raspberries, dried flowers, rosemary, tomato leaf, leather and smoke. The structure is medium-bodied with a slight bitter finish that is relatively short. The tomato leaf characteristics will match nicely with the tomatoes in the soup, and the slight bitter finish on the palate will be a good complement to the bitterness of the Swiss chard.

2014 Clos du Mont Olivet Cotes du Rhone Vieilles Vignes, Rhone Valley, France: A grenache-based wine with a little syrah and carignan blended in, it smells of black cherry, plum, black pepper, green herbs, lavender and tea leaves. The wine is medium-bodied with a little tannin, which will pair nicely with the creaminess of the beans and Parmesan. Also, the herb flavors will match nicely with the Swiss chard.

2014 Couly-Dutheil La Baronnie Madeleine Chinon, Loire Valley, France: Made of 100 percent cabernet franc, this wine smells of cranberry, raspberry, violets, green pepper, tobacco, cedar, dried herb, fresh sage and gravel, with a slight gaminess. It’s medium- to full-bodied but not very tannic. A slight green flavor will match the vegetal flavors of the Swiss chard and bay leaf, and the gaminess will complement the savory notes in the chicken broth.



Reader Comments ...


Next Up in Food

Seven-Day Menu Planner
Seven-Day Menu Planner

5/ 7 Family Sunday Prepare your own Baked Ham for the family dinner. Add a special dish such as Mashed Sweet Potatoes and Apples With Pecan Streusel Topping (see recipe), along with green peas (frozen) and dinner rolls. You’ll love how easy raspberry shortcake can be using sliced poundcake with fresh raspberries and light whipped cream for dessert...
The 10 most anticipated restaurant openings of 2017
The 10 most anticipated restaurant openings of 2017

The rest of 2017 is set to bring a spate of new restaurant openings, and our mouths are already watering. Here are the eateries that we can’t wait to see open their doors this year: Ama:In 2016, Angus Brown and Nhan Le closed Lusca in Buckhead, opened 8Arm along Ponce de Leon Avenue, and started work on Ama inside Paris on Ponce, which...
Explore where to eat in Atlanta with AJC’s Spring Dining Guide
Explore where to eat in Atlanta with AJC’s Spring Dining Guide

The onset of spring sure does put us in a happy mood. Warm weather means we can finally shed sweaters and jackets. The days are getting longer. Summertime, swimming pools and vacation are on the horizon. Food lovers start to do happy dances as the change in season brings a new round of fresh produce to the plate. Patios reopen and al fresco dining...
Let’s eat: Chocolate, Salt and Pepper Sables
Let’s eat: Chocolate, Salt and Pepper Sables

These peppery French butter cookies are a grown-up’s version of a milk chocolate bunny. Sandy in texture, with the flavor of chocolate shortbread, they melt in your mouth, with a salty finish that’s a terrific contrast to the sable’s sweetness. You definitely won’t want to share. I suggest doubling or even tripling the recipe...
Everything’s up to date (for 1958, that is)
Everything’s up to date (for 1958, that is)

Forget the famous power lunch. For the time being, forget about any lunch at all in the rooms that used to house the Four Seasons. When the Grill, the first of two new restaurants in the Seagram Building space, opens to the public next week, it will serve only dinner. Jeff Zalaznick, a partner in Major Food Group, which now runs the restaurant complex...
More Stories