Soups present a unique set of problems when pairing with wines: Because of the texture of them, and the role they play in the meal, they can often prove difficult. Adding to this is the fact that many soups are vegetable-based, and veggies are notoriously difficult to pair well with wine. What to do, then? Look at both the texture of the soup (is it hearty or thin?), the base ingredients (veggies, meat, chicken, fish, or cream?), and the primary flavoring agents used (herbs, meats?). Really, as long as you look at soup the same way you would for other pairings, you should be fine. Just understand that these pairings are rather more difficult than almost anything else.
Food & Wines
Soups
