Winter Warm-Up: Pairing Savory Soups with Pennsylvania Wines

Winter is all about the one-pot meal — something that can simmer on the stove and then be served simply, alongside a tasty glass of wine.

Here are some of our favorite seasonal soups, paired with Pennsylvania wines. Extra points for a roaring fire and candlelight. On the other hand, Netflix and a TV-dinner tray sounds like a good plan, too.

Beef Stew
Pairing: Merlot

If you’re talking soul-satisfying cold-weather meals, then beef stew has to be in the conversation. Try pairing this winter comfort food with a bottle of Merlot from Pennsylvania. Often grown in the southcentral and southeastern regions of the state, these wines are typically jammy, with dark fruit flavors and earthy notes. The deep umami flavors of the stew will meld harmoniously with this bold, full-bodied wine.

Tortilla Soup
Pairing: Grüner Veltliner

Grüner Veltliner, a white variety with German roots, boasts high acidity, a powerful complement to the bright notes of lime, tomato, and chili in this beloved Mexican-inspired soup. The dry wine’s notes of green bean and white pepper also play well with spicy flavors.

Seafood Bisque
Pairing: Seyval Blanc

PA Seyval Blanc is a grape that’s famously resistant to cold weather, so it’s a nice narrative to make it your new go-to winter white. Seafood bisque is always a crowdpleaser, and the briny sweetness of the soup’s shellfish will be accentuated by the wine’s citrus notes, while its high acidity will work as a counterpoint to the rich, creamy broth.

Clam Chowder
Pairing: Pinot Gris

Here’s another wonderful marriage of white wine and rich seafood soup. The bold, smoky, salty character of clam chowder can overpower many wine pairings. (Smoky? Start your chowder with thick-cut bacon and thank us later.) Fortunately, Pennsylvania Pinot Gris showcases citrusy fruit flavors that will easily cut through this luxurious American classic, refreshing the palate with every sip.

Beef Chili
Pairing: Syrah

For a robust chili packed with slow-cooked meat and acidic vegetables like tomatoes and peppers, try a PA Syrah. With its full body and red fruit flavors, this powerful wine will bring out the earthiness of the beef and beans, while the acidity will highlight the bright vegetal notes.

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