Barbara Posted April 19, 2011 Share Posted April 19, 2011 This is the recipe for a soup I want to serve on Easter: http://projects.washingtonpost.com/recipes/2010/12/08/fennel-soup-green-swirl/printer/ I'm stumped about which wine to serve with it. I have several white wines on hand--Riesling, Vigonier, Chardonnay, Fume Blanc--but don't know what would be best. Any ideas? Link to comment Share on other sites More sharing options...
goodeats Posted April 19, 2011 Share Posted April 19, 2011 Would it be a no-no to serve a sparkling with it? I feel like bubbles and fennel pair nicely.... Link to comment Share on other sites More sharing options...
Barbara Posted April 19, 2011 Author Share Posted April 19, 2011 Would it be a no-no to serve a sparkling with it? I feel like bubbles and fennel pair nicely.... Spartling is always a possibility for me. The question is: Dryer or sweeter wine? Link to comment Share on other sites More sharing options...
goodeats Posted April 19, 2011 Share Posted April 19, 2011 Spartling is always a possibility for me.The question is: Dryer or sweeter wine? Yay! Based on the recipe, here are my thoughts: sweeter if you want to bring out the basil, onion and fennel flavors out from the soup, but also add a bit of depth to the rice put into the soup (this would be a nice chaser/aftertaste post-sip of soup) and drier if you want to cut or tone down the chicken broth/onion/fennel oils. Link to comment Share on other sites More sharing options...
Mark Slater Posted April 19, 2011 Share Posted April 19, 2011 Sometimes the best thing to serve with soup is nothing. Link to comment Share on other sites More sharing options...
Banco Posted April 19, 2011 Share Posted April 19, 2011 Sometimes the best thing to serve with soup is nothing. Agreed. Wine and soup usually end up competing with each other. Link to comment Share on other sites More sharing options...
Barbara Posted April 19, 2011 Author Share Posted April 19, 2011 Sometimes the best thing to serve with soup is nothing. I was hoping you might chime in here, but this isn't what I expected. It seems somehow not right to serve nothing but water during an Easter dinner. I was all set to break out the Prosecco. Link to comment Share on other sites More sharing options...
Pat Posted April 19, 2011 Share Posted April 19, 2011 I was hoping you might chime in here, but this isn't what I expected. It seems somehow not right to serve nothing but water during an Easter dinner. I was all set to break out the Prosecco. You're planning to serve more than just soup, though (?). Serve sparkling water with the soup and prosecco with appetizers or salad and wine with the main course. Link to comment Share on other sites More sharing options...
Barbara Posted April 20, 2011 Author Share Posted April 20, 2011 You're planning to serve more than just soup, though (?). Serve sparkling water with the soup and prosecco with appetizers or salad and wine with the main course. Oh, yes. Braised lamb shanks with a nice Pinot Noir. Don't know yet what salad I'm going to serve. Link to comment Share on other sites More sharing options...
Mark Slater Posted April 20, 2011 Share Posted April 20, 2011 I was hoping you might chime in here, but this isn't what I expected. It seems somehow not right to serve nothing but water during an Easter dinner. I was all set to break out the Prosecco. Here you go: serve a chilled Fino Sherry or chilled white Vermouth. Link to comment Share on other sites More sharing options...
Barbara Posted April 20, 2011 Author Share Posted April 20, 2011 Here you go: serve a chilled Fino Sherry or chilled white Vermouth. Ah, this is what I was looking for. Didn't even think of this. Thank you, Mr. Slater. Link to comment Share on other sites More sharing options...
jparrott Posted April 20, 2011 Share Posted April 20, 2011 Here you go: serve a chilled Fino Sherry or chilled white Vermouth. Truth. Link to comment Share on other sites More sharing options...
Sthitch Posted April 20, 2011 Share Posted April 20, 2011 Sometimes the best thing to serve with soup is nothing. At a dinner with Daisuke Utagawa, I was introduced to the glories of matching red Burgundies with Japanese soups, the key to the match was the kombu in the stock, it adds enough umami to match with a light red. While I do not believe it would work with this soup, based on the conversation at this meal, I have started to add kombu to my stocks to make more broth forward soups friendlier to wine and have been quite pleased with the results. Link to comment Share on other sites More sharing options...
goodeats Posted April 20, 2011 Share Posted April 20, 2011 the key to the match was the kombu in the stock, Sorry to go a bit off-topic, but I have been experimenting with kombu-based stocks and I have found it very agreeable with sensitive GI tracts, such as mine. The products have been very tasty. Link to comment Share on other sites More sharing options...
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