For my upcoming birthday, a friend is making a relatively light squash soup, made with vegetable stock (as opposed to chicken stock). I'm thinking Pinot Gris. Any other thoughts?

I've wondered if one should even serve wine with hot soup. The temp shock to the mouth??? I'll be interested in responses to DukeRiley's thread

Never tried (with any soup).

But wait (the only time), I tried a Voignier @ a nice Chinese Restaurant (with hot & sour soup). A No-No if I ever saw 1.

Usually don't pair Wine/Soup. But, yes, interesting to see if some one has & it worked.

I made a roasted squash and apple soup and served it with an off-dry reisling, which ended up being a pretty good pairing (it played well off the smoky/sweet taste of the soup). I don't think the same thing will work as well with this soup though. From what I understand this soup will be lighter with some sage influence.

This would be a lot easier if I was doing the cooking myself!

I would atually like the recipe for that, if you would be so kind (& have the time). That Soup sounds GREAT!!!

I can think of no valid reason why some soups don't pair well with wine. Mishy mumbled something once about too much liquid. I don't buy that at all. One of my most favorite pairings is a sturdy Chardonnay with Vichyssoise. True, I serve the soup cold and it's thick, but there's no mistaking the soup for any state of matter other than liquid. I've served Rhones with a rich beefy vegetable soup and loved the combination.

Now if you're talking about a wine with chicken stock, I'd probably pass, but if the soup is full-flavored, go for it.

And where exactly is the line between soup and stew. There is a ton of liquid in Boeuf Bourguignon - any one think that doesn't pair well with wine, I would think not. I think a pinot pris would be perfect.

Pinot Gris sounds like a good match to me.

TCK wins first grize with that post!

Unfortunately I don't carry all my cookbooks to work (I think they'd frown on it). I'll post the receipe in the next couple of days.

Board-O,
Maybe he meant that the pinot gris he tried was a little too prissy

"Over here" we usually pair soups with Amontillado, but it better be something with more character than (standard) vegetable stock: consomme, almond soup, garlic soup with boiled egg and fried bread crumbs inside... As a high-alcohol/room temperature aperitif it works well with hot dishes like these.

Hey Gasty, you have a good recipe for sopa de ajo?

Sure, give me some time to bribe the lady by the cauldron...

For those comming to the March 1st tasting, our first course will be soup...I hope they work well together...

Like your choice.

Alternatively, like all the other Alsatian varietals as well--Riesling, Pinot Blanc, Pinot Auxerois, Gewurtztraminer, in that order with that soup.

Thanks to all for the suggestions. I'm going to go with a 2000 Elk Cove Pinot Gris. It has a hint of sage in it that should be interesting with the soup. Next week I'll give you a recap on the whole dinner and TNs on the wines.

Some wine certainly pairs with some soups. Lobster Bisque screams big buttery malo chardonnay to me.

Duke the best Pinot Gris I've had outside of Alsace is the Elk Cove.

In Burgundy some of the restaurants served vegetable cream soups as the first course with white burgundy. I remember an asparagus soup that was just fantastic. There were none of the "off" aspects that you might expect matching asparagus with wine. Yuuummm.