A wine pairing question

[Alex]

To start our New Year's Eve dinner I'll be making a recipe from San Francisco's Millenium Restaurant: Chilled Avocado, Tomatillo, and Cucumber Soup with Saffron-Lime Ice. It has a base of miso and lime juice, with puréed avocado, tomatillo, cucumber, onion, garlic, and jalapeño, seasoned with cilantro, oregano, nutmeg, and black pepper. (Full recipe here.)

The citrus elements make me think that a bright and somewhat acidic white would be a good match, but otherwise this is beyond my wine pairing knowledge. Any suggestions up to about $25 retail would be greatly appreciated.

[guajolote]

I'd go with a sparkling wine for texture contrast, maybe a cava?

[estufarian]

A New Zealand Sauvignon Blanc would work well. If you can find it Cloudy Bay - otherwise ask your local retailer.

[docsconz]

I'll throw in my $.02 for either a German or Alsace reisling.

[jackal10]

You need something pretty assertive to stand up to that lot.

Fizz would be good, or a Gewurztraminer, or even Manzanilla sherry?

[tommy]

bubbles and acid to work with the avocado and acid. as suggested, cava, or prosecco. or champagne, which i know little about.

[Marlene]

I'd throw in my vote for a Gewurztraminer as well, or a nice champagne.

[Florida Jim]

Chilled Avocado, Tomatillo, and Cucumber Soup with Saffron-Lime Ice. It has a base of miso and lime juice, with puréed avocado, tomatillo, cucumber, onion, garlic, and jalapeño, seasoned with cilantro, oregano, nutmeg, and black pepper. Any suggestions up to about $25 retail would be greatly appreciated.

Alex,

The elements I would focus on when choosing are:

-the soup will be served chilled

-jalapeño is an ingredient

-cilantro and lime juice are accents

While sauvignon, riesling and other sturdy white might do well, I think bubbly is your best bet unless the jalapeño flavor and spice will be substantial. If that is the case, I would find a wine with some residual sweetness to pair against the heat from the jalapeño - perhaps, a German spatlese or an Austrian riesling or gruner from the house of Hirsch (they often have RS).

Best, Jim

[Mark Sommelier]

Personally, I don't think serving table wine with soup is appropriate. The acidity added is usually overpowering in the form of vinegar or citrus acid. I prefer to serve fortified wines - the sherry recommendation is good, also Fino sherry, dry Madeira, sometimes tawny Port depending on the ingredients. With this particular soup, I'd go with dry sherry or white Vermouth. There is also the possibility to serve nothing.

Edited December 16, 2003 by Mark Sommelier (log)

[Carolyn Tillie]

I've just recently discovered sherry and adore the lighter, apperitif styles which would work well with soup.

If you are married to the wine idea, I think Florida Jim is right on the mark - my initial thought was a California Sparkling (to complement the California-style of the soup) - perhaps a J or a Schramsberg Querencia for a little more fruit.

[docsconz]

There is also the possibility to serve nothing.

That's no fun

[KatieLoeb]

Personally, I don't think serving table wine with soup is appropriate. The acidity added is usually overpowering in the form of vinegar or citrus acid. I prefer to serve fortified wines - the sherry recommendation is good, also Fino sherry, dry Madeira, sometimes tawny Port depending on the ingredients. With this particular soup, I'd go with dry sherry or white Vermouth. There is also the possibility to serve nothing.

What he said. And I'll add that large servings of liquids along side your liquid first course will spoil your guests appetites for the rest of the meal.

An excellent quality white vermouth is King Eider, from Duckhorn Wine Co.HERE. It's a California vermouth that's a bit more aromatic than the standard Noilly Prat or Martini & Rossi behind the bar.

[GordonCooks]

Oporto Blanco

[Alex]

Thanks, everyone, for your incredibly quick replies. I e-mailed a summary report, so to speak, to my cousins. I think they're leaning toward Champagne (NYE, French wine fans, etc.) but they'll probably wait until we get there to decide. Maybe I'll also ask for a glass of sherry (my preference) so I can compare.

I'll do a post about the meal after the holidays.

[Scott]

steer away from sauvignon, it won't hold.

Manzanilla is the way forward, balance the saltiness with a richer style - think palo cortado.

[Alex]

I made the soup (a winner, btw) earlier in the day, so we decided to check out how it worked with the dry sherry. The sherry was lovely on its own as an aperitif, but utterly wrong with the soup; the taste of both changed dramatically, and not for the better. (Sorry, Mark.) We both agreed that a champagne would be the way to go, and indeed it was. We agreed with Katie about not starting with too much liquid, so four of us shared a split of Nicholas Feuillatte. As several people mentioned, the bubbles cut through the richness and the acidity stood up to the lime juice and tomatillos. Thanks again to everyone for your input.