It is not a secret that sherry wines can be a ‘natural’, possibly innate, and delicious pairing with certain soups. Sherry’s intense taste profiles perfectly align with the idea of sipping small quantities of wine while enjoying a soupy dish, and the nutty, savory, and complex flavors of sherry, along with their possible broad spectrum of dryness to sweetness, complement many soup choices. Here are some examples:
– Creamy Soups: The rich and nutty notes of some sherries, such as Amontillado or Oloroso, will complement creamy, earthy soups, like mushroom or butternut squash.
– Seafood Soups: Fino or Manzanilla sherries, with their crisp and dry characteristics, pair well with hearty seafood-based soups like bouillabaisse.
– Consommé: A dry sherry like Fino works well with clear and delicate consommé soups.
– Spicy Soups: The slight sweetness of a Cream Sherry balances the heat in spicy soups, like a Thai Tom Yum.
– Fatty soups: One of our personal favorites; dry oxidative sherries like Olorosos and Palo Cortados are astounding with the thick, porky flavors of Japanese Tonkotsu ramen.
Today’s choice, Carrot and ginger soup, is a delightful combination that brings together the natural sweetness of carrots with the warm and slightly spicy flavor of ginger. It’s a popular soup choice that offers a balance of flavors. The sweetness of carrots complements the zesty and aromatic notes of ginger, creating a tasty and comforting dish. Additionally, both ingredients are nutritious, with carrots providing vitamins and beta-carotene, while ginger is known for its potential health benefits. If you’re a fan of soups with a hint of sweetness and a kick of spice, carrot and ginger soup is worth trying, an ideal cozy dish to accompany these cold days!
WHY AMONTILLADO IS GREAT FOR PAIRING WITH CARROT AND GINGER SOUP
As soon as our eyes fell upon the tantalizing array of key ingredients in this delightful soup, a spark of realization ignited within us – we might just have stumbled upon another magnificent wine pairing!
1. Ginger “adds a lovely freshness and plays well with the carrots’ sweetness.”
2. Onion and garlic “give it depth of flavor.”
3. Extra-virgin olive oil “adds richness.”
4. Apple cider vinegar “makes it bright & tangy.”
5. And veggie broth “gets the blender moving and ties it all together.”
Our wine selection for this month is the exceptional Lustau Amontillado del Castillo – a truly limited release, a testament to the extraordinary results achieved by bringing together the finest wine with an unparalleled location over an impressive 18-year maturation period! This rare Amontillado captivates with its remarkable intensity. A sip, following each spoonful of the soup, initiates a symphony of flavors, creating a harmonious match between the wine and the culinary delicacy; the abovementioned ingredients all play a role in the celebration:
1. The ginger’s natural freshness and a touch of spiciness elevate the wine’s profile.
2. The cooked onion and garlic are two elements that perfectly accompany the array of flavors in the wine provided by its long aging in cask.
3. The richness of the Extra-virgin olive oil adds a wonderful textural component and mouthfeel.
4. The splash of vinegar lifts the savoriness in the wine.
5. A homemade veggie broth contributes great flavor complexity and synergizes the overall pairing experience.
As a bonus tip, consider serving it with “a drizzle of coconut milk”, as recommended in the recipe below. This addition may render the experience even more memorable, with the subtle coconut notes seamlessly harmonizing with the wine’s noble woody character, imparted by years of aging in precious American oak barrels.
CARROT AND GINGER SOUP INGREDIENTS LIST
• 1 tablespoon extra-virgin olive oil
• 1/2 medium yellow onion, chopped
• 1/2 teaspoon sea salt
• 3 garlic cloves, smashed
• 1 pound carrots, roughly chopped
• 1 teaspoon grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 cups vegetable broth
• freshly ground black pepper
• 1 teaspoon maple syrup, optional
• coconut milk for garnish, optional
HOW TO PREPARE CARROT AND GINGER SOUP AT HOME
1. Heat the oil in a large pot over medium heat. Add the onions, salt, and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 more minutes, stirring occasionally.
2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
4. Serve with a drizzle of coconut milk, if desired.
