Cucumber soup: impossible food-wine pairing?!?
One dish that we have been making and enjoying this summer is chilled cucumber soup. We’ve used the recipe from Mark Bittman’s How to Cook Everything (buy on amazon), which calls for stock, sauteed shallots and heavy cream to enliven the cucumbers. We replaced the suggested dill with mint, which works well. (Even though we didn’t grow our own cucumbers, we did grow our own mint–long live container gardening!)
So before the summer weather escapes us and our dining is driven indoors, which wine would you pair with cucumber soup? Or is it…impossible?!?
Sep
2
2009
On September 2nd, 2009 at 9:39 am ,Justin Roberts wrote:
Ice-cold Fino or Manzanilla Sherry?
On September 2nd, 2009 at 10:09 am ,Paul Bressler wrote:
As a gut reaction, the dill or mint flavors say oak. In another context (not cucumber soup, obviously) those flavors would make me think Alexander Valley Cabernet.
What would you say to an oaked but non-malo Chardonnay? Grgich Hills Chardonnay would be one example that comes to mind. Far Niente Chardonnay would be another.
How about something completely different? Topolobampo, Rick Bayless’s restaurant in Chicago, makes a Cucumber Margarita that I’ve tried (with moderate success) to duplicate. It would probably be a delicious pairing. Perhaps it would be even better if you were to use cilantro as the flavoring herb for the soup.
On September 2nd, 2009 at 10:14 am ,Michael wrote:
Two words: Gruner Veltliner
On September 2nd, 2009 at 10:23 am ,Christy wrote:
Michael beat me to it…so I’ll go with two syllables: dit-to
On September 2nd, 2009 at 11:01 am ,Erol Senel wrote:
Personally, I don’t think that the wine should attempt to compete with this dish. A subtle compliment would be more in line.
I think that a nicely chilled Marlborough Sauvignon Blanc, an Alsacian Gewürztraminer, or an Albariño would be nice pairings. Also, I think that the mint element would play nicely with a crisp Rosé.
Great question Dr. V!
On September 2nd, 2009 at 11:39 am ,Andrew wrote:
Just yesterday I cracked open a bottle of Camel Valley Bacchus Dry; it went superbly with fresh cucumber; I’d stick my neck out and say it would be great with this too
On September 2nd, 2009 at 12:23 pm ,Ms. Drinkwell wrote:
I read this and the words “heavy cream” are blinking at me like a neon sign. Cream needs acidity, and it’s all the better (IMO) if that acidity comes with bubbles so I’m going with Cava, specifically German Gilabert Brut Nature. No dosage to interfere with the herbal elements just pure, bracing bubbles.
If you want to go the spirits route, Square One cucumber infused vodka is actually quite refreshing, or you could go with a Pimm’s Cup.
On September 2nd, 2009 at 12:24 pm ,Boettcher wrote:
Props to Andrew for his post! Great suggestion!
On September 2nd, 2009 at 12:32 pm ,Dr. Vino wrote:
Mrs. Drinkwell – we would NEVER go the spirits route here. 😉 But that Pimm’s does sound like a good idea…
Andrew – nice! For those of you not familiar with it, Camel Valley is a winery in Cornwall and the wine is from the Bacchus grape. It won a medal!
http://www.guardian.co.uk/lifeandstyle/2009/may/12/camel-valley-wine-gold
Over on Twitter, @alpanasingh had this to say: how about a dry, floral Argentine Torrontes – has similar attributes of a well made gin which also pairs well with cucumber.
On September 2nd, 2009 at 12:43 pm ,Ms. Drinkwell wrote:
The Bacchus intrigues me. Would love to try it (or other good UK wines, if you have suggestions). Anyone know if it’s available in the States?
On September 2nd, 2009 at 1:04 pm ,ben wrote:
Hi Dr.
I would go for a muscadet with some goat cheese on the side! I might try a great gemista satz (like crist- a little rounder then the Ambrositch) from austria . . that would be fun!!
Ben
On September 2nd, 2009 at 1:41 pm ,Carsten wrote:
Hi,
I would try a Gewurztraminer. This should go well with the mint.
Greetings from Dublin, Ireland
Carsten @ tasteandshare.com
On September 2nd, 2009 at 2:31 pm ,Andrew wrote:
Ms Drinkwell – I very much doubt it. Production is teaspoon size for most of English vineayrds; bloody good wine though.
On September 2nd, 2009 at 4:44 pm ,Amy wrote:
Oriel ‘365’ Prosecco- I had it with a creamy chilled melon soup and it rocked. The bubbles and acidity will cut through the cream, but they won’t overpower the light flavor of the cucumber.
On September 2nd, 2009 at 5:44 pm ,Howard G. Goldberg wrote:
The 2008 regular sauvignon blanc from Macari Vineyards, in Mattituck, on the North Fork of Long Island. If, after drinking it moderately chilled, you disagree, ask Tyler Colman to refund your $22.99
On September 2nd, 2009 at 8:04 pm ,Scott R. wrote:
The mint makes this tough, but I’d try a Vinho Verde or a killer semi-sweet sparkler like a Brut or a Cava. I’d say Gruet Blanc de Blanc but I’d even try the Blanc de Noir. The Prosecco suggestion had it’s appeal too.
On September 2nd, 2009 at 8:34 pm ,Chris Robinson wrote:
A good Albarinho from Spain or Portugal would eat this up. Acidity is the key, but that residual bitter almond finish is what stands up to the cream. Had a cracker from Portugal the other day Muros Antigos 2007.
On September 3rd, 2009 at 8:45 am ,Dylan wrote:
Very neat suggestions. I never heard of the Bacchus grape before this. It’s a fortunate title to be named after the god of wine and celebration.
On September 3rd, 2009 at 8:52 am ,Dr. Vino wrote:
Ha, Howard, put my money where your mouth is, eh? 😉
Great suggestions here!
On September 3rd, 2009 at 5:30 pm ,ted wrote:
I’d say Gruner Veltliner or a Picpoul
On September 3rd, 2009 at 5:50 pm ,Joel Burt wrote:
As soon as I thought about it, I thought a Savagnin from Jura would do the trick. The firm acidity and nutty characteristics would be a nice contrast with the fresh dish; it might show some of the more earthy elements. So, I agree with the fino or Manzanilla Sherry suggestion as well.
On September 4th, 2009 at 5:14 am ,Fransschoek Wine wrote:
I go with Michael. Good reaction, man.
On September 4th, 2009 at 6:00 am ,Wine Dosh wrote:
Well it would probably have to be something citrus but subtle to match the cucumber….
I recently bought this wine http://www.capitaldrinks.com/piropo-pinot-blanc-0809-75cl-p-1151.html , Pirop Pinot Blanc, and had some left over so bit a cucumber and sipped on it… looks like a good match.
However when the cucumber is in soup…. I am not sure. Will maked a cucumber soup and try again.
Will let you know what I think you should spend you wine dosh on for this match.
On September 7th, 2009 at 11:23 am ,audrey wrote:
Australian sauv blanc/ semillion blend ; I did have a rose’ of Carmenere from Chile the other day that would probably work wonderful.
On September 8th, 2009 at 2:03 am ,Hildegard Fuchs wrote:
Prepare a cucumber salad with natural yoghurt and verjuice instead of vinegar.The verjuice’s acidity will make it match a white wine.
On September 8th, 2009 at 10:07 am ,Pat Savoie wrote:
I like Sherry, but perhaps an Amontillado slightly chilled. Stands up nicely to vinegar and cream. Lots of complexity. Not too full, not too fine.
On September 9th, 2009 at 9:15 am ,Kate wrote:
I would like a nice glass of cool New World Pinot Blanc with this soup. A nice Pinot Blanc is so accessible.
On September 9th, 2009 at 11:12 am ,Warren Bobrow wrote:
A DRY Vouvray would be my choice… or better yet a Junmai Sake. Now THAT is a good idea!
On September 26th, 2009 at 8:56 am ,Steven Kolpan wrote:
Although a wildly unpopular aperitif in the US, a good White Port and Tonic, seriously garnished with lime would work with this soup. The “cocktail” will be only slightly sweeter than the soup, cutting the richness somewhat. The tonic bubbles and the lime, like the cucumber and mint, will refresh the palate, which has been encased in fat from the heavy cream. Pairing this soup with wine is a stretch, and is really unnecessary. I would prefer no wine with the soup, followed by a sparkling wine toast, to scrape the palate of the cream.
On October 9th, 2009 at 9:05 am ,maria wrote:
maybe not wine but … grappa
a bit extreme but nice as well