Comments on: Cucumber soup: impossible food-wine pairing?!?

By: maria

maria — Fri, 09 Oct 2009 14:05:32 +0000

maybe not wine but … grappa
a bit extreme but nice as well

By: Steven Kolpan

Steven Kolpan — Sat, 26 Sep 2009 13:56:59 +0000

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.

By: Warren Bobrow

Warren Bobrow — Wed, 09 Sep 2009 16:12:24 +0000

A DRY Vouvray would be my choice… or better yet a Junmai Sake. Now THAT is a good idea!

By: Kate

Kate — Wed, 09 Sep 2009 14:15:37 +0000

I would like a nice glass of cool New World Pinot Blanc with this soup. A nice Pinot Blanc is so accessible.

By: Pat Savoie

Pat Savoie — Tue, 08 Sep 2009 15:07:29 +0000

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.

By: Hildegard Fuchs

Hildegard Fuchs — Tue, 08 Sep 2009 07:03:44 +0000

Prepare a cucumber salad with natural yoghurt and verjuice instead of vinegar.The verjuice’s acidity will make it match a white wine.

By: audrey

audrey — Mon, 07 Sep 2009 16:23:33 +0000

Australian sauv blanc/ semillion blend ; I did have a rose’ of Carmenere from Chile the other day that would probably work wonderful.

By: Wine Dosh

Wine Dosh — Fri, 04 Sep 2009 11:00:17 +0000

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.

By: Fransschoek Wine

Fransschoek Wine — Fri, 04 Sep 2009 10:14:48 +0000

I go with Michael. Good reaction, man.

By: Joel Burt

Joel Burt — Thu, 03 Sep 2009 22:50:19 +0000

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.

By: ted

ted — Thu, 03 Sep 2009 22:30:01 +0000

I’d say Gruner Veltliner or a Picpoul

By: Dr. Vino

Dr. Vino — Thu, 03 Sep 2009 13:52:16 +0000

Ha, Howard, put my money where your mouth is, eh?

Great suggestions here!

By: Dylan

Dylan — Thu, 03 Sep 2009 13:45:51 +0000

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.

By: Chris Robinson

Chris Robinson — Thu, 03 Sep 2009 01:34:54 +0000

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.

By: Scott R.

Scott R. — Thu, 03 Sep 2009 01:04:46 +0000

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.