Wine Advocate Weekend Pairings: Chilled Soup

Wine Advocate Weekend Pairings: Chilled Soup

Robert Parker Wine Journal |
Robert Parker |
Jul 30, 2018
Original Article: "Wine Advocate Weekend Pairings: Chilled Soup"

Food lovers, rejoice: we’ve got a series here at Wine Journal happening every Friday, where we bring forth a sample menu replete with recipes from chefs around the world provided by our friends at the MICHELIN Guide, all to be paired with wines by Wine Advocate reviewers.

The thick summer air calls for a meal that is both light and cool. Gabriel Kreuther, chef/owner of his one-Michelin-starred restaurant donning the same name prepares chilled soups during this time of year using what the season has to offer. His chilled soup of white and yellow peaches is an updated take on a recipe that his mother frequently made when he was a child. Simple and bright, it’s perfect for the warm weather.

Reviewer Erin Brooks suggests pairing this with a 2015 Alfred Merkelbach Riesling. “This could be a bit of a tough pairing, because you have some sweetness to the chilled soup, with the stone fruit, verbena and vanilla—you need a wine with a touch of sweetness but something that won’t overwhelm the soup’s delicate flavors,” she says. “The Merkelbach works well because it has enough sugar to partner with the soup, enhancing the sweetness of the stone fruits, while echoing its fleshy, peachy flavors. The acidity of the wine will work well to pull out some of the hidden citrus notes in the dish.”

For a light and simple summertime main, try this recipe for sole petite grenobloise by executive chef Jean Joho of one-Michelin-starred Everest in Chicago. A personal favorite, this dish is a classic preparation where delicate sole fillets have been seared and served with capers, lemon suprêmes, parsely and croutons.

“This is an interesting dish because the fish is firm enough to stand its own with a white Burgundy or California Chardonnay, but those wines won’t quite work to compliment the herbal, citrusy aspects of the dish—capers, lemon and parsley,” adds Brooks. “I think a Bordeaux Blanc is just what’s needed: the blend of herbal Sauvignon Blanc with the richer, textural Sémillon will give plenty of body to stand up to the flesh of the fish, but with a thread of herbal notes to tie it to those notes in the dish.” Brooks recommends the 2016 Doisy Daëne Blanc Sec.

Media Contact

Emily Clark pr@leye.com 773-878-7340

You May Also Like...

In The Restaurants
A Gift Guide for the Food Lover in Your Life
Dec 5, 2018

Whether a birthday, graduation or any other of the countless holidays, we're here to make selecting…

read more >
In The Restaurants
It’s Apple Season: Where To Eat ‘Em
Oct 16, 2018

Yeah, yeah, pumpkin this and pumpkin that, but let us not forget about our other favorite fall…

read more >
In The Restaurants
Lettuce in Love: Weddings with Lettuce Parties
Feb 13, 2018

It's almost Valentine's Day and love is in the air. Believe it or not it's a tale as old as time (or…

read more >
In The Restaurants
After 30 Years, Here Are 30 Things You Need to Know About Everest
Jan 4, 2017

  This month, Chef/ Proprietor J. Joho and the Everest team invite you to join us in…

read more >

Recent Posts

How To
Recipe: Mix Up il Porcellino’s Fernet Negroni
Jun 18, 2019

The team at il Porcellino is celebrating 100 years of the Negroni during Negroni Week 2019 , running…

read more >
In The Restaurants
Las Vegas Restaurant Week 2019
Jun 18, 2019

Dine out for a good cause during Las Vegas Restaurant Week from Monday, June 17 - Friday, June 28!…

read more >
In The Restaurants
Cheers for Charity: Negroni Week 2019
Jun 18, 2019

Italy's beloved three-ingredient cocktail, the Negroni, is traditionally a mix of equal parts gin,…

read more >
How To
4 Ways to Spring into Gift Giving
Jun 18, 2019

It's always a good time for gift giving and the Lettuce Entertain You Gift Card will always be in…

read more >
In The Restaurants
Happy Hour Gets an Upgrade: Check out Hub 51’s All-New “The Happiest Hour”
Jun 18, 2019

Hub 51 launched a brand new happy hour where guests buy the drinks and the restaurant supplies the…

read more >
How To
How to Build a Charcuterie Board with Mon Ami Gabi
Jun 18, 2019

It may sound fancy but Charcuterie is quite literally the French word for preparing and assembling…

read more >
In The Restaurants
Here’s Why You Should Happy Hour at Ramen-San Fulton Market
Jun 17, 2019

Ramen-San Fulton Market is now offering one of the best happy hour deals in town with both drink…

read more >
In The Restaurants
Your New Favorite Lunch Spot: Summer House Santa Monica’s Pop-Up Patio
Jun 17, 2019

Your lunch break just got a whole lot better with the addition of Summer House Santa Monica's lunch…

read more >
In The Restaurants
Lettuce Life: Shaw’s Crab House, Where Sarah Johnson Probably Knows Your Name
Jun 17, 2019

Shaw’s Crab House is like the Cheers of Chicago, a place where everyone knows your name, your…

read more >
How To
How To: Make RPM Italian’s Maine Lobster Ravioli with Spinach Pasta
Jun 15, 2019

RPM Italian's signature Maine Lobster Ravioli with spinach pasta is one of the restaurant's best…

read more >
In The Restaurants
Make it a Boozy Brunch with Bottomless Mimosas and Bellinis at Hub 51
Jun 14, 2019

Call your friends, call your family -- this is BIG. Your new favorite boozy brunch is at Hub 51…

read more >
In The Restaurants
VIDEO: Happy 20th Anniversary to this True Neighborhood Gem: Wildfire Lincolnshire
Jun 13, 2019

If you grew up on the North Shore of Chicago, chances are, you’ve eaten at Wildfire…

read more >
Lettuce Consulting Group

Grow Your Business

Learn More
Career Opportunities

Join Our Team

Search Jobs
Latest Articles

Sign Up For Our Newsletter

Sign Up Now