11/13/08 Food & Wine

Welcome to Vine to Wine this is your host Linda Moran and today is Food & Wine pairing day. I think we all enjoy soup in the fall and winter and I must admit it is a pretty easy one pot meal. But I had never considered warming up my normally cold soup until now. This summer I made a chilled edamame bean soup from a recipe I found in Food & Wine magazine - and it was delicious. The other day I made it and served it hot. Oh my gosh, it was equally as good, but in a very different way. The soup still went well with Chardonnay but it also was complimented nicely by a rather smoky red wine that I had planned to serve with the main course. I am pretty sure there are at least a few other cold soup recipes that would be good served hot. I mean potato soups are often made in a chilled style and yet we eat them mostly when they are hot. Speaking of potato leek soups - try them with dryer styles of Pinot Gris. They are delicious. Variations on the chilled tomato soup gazpacho can be made and served hot with red wines such as lighter styles of Rioja or Chianti. They also lend themselves to crisp dry white wines like Sauvignon Blanc or Semillon. So pull out a few of those chilled soup recipes and see if they might not be adjusted and served hot for this fall season! Remember to send your wine questions to Linda at vine to wine dot net and thanks for joining me on today's Vine to Wine.