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One Soup, Four Wines

A delicious experiment illustrates the logic behind matching wine and food

Fine Cooking Issue 08
Photos: Susan Kahn & Ellen Silverman
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This wine teacher has designed  a wine and food tasting in which he serves a simple white bean soup with four very different wines. As the tasting progresses, he adds ingredients to the soup, illustrating how the wine affects the taste of the dish and how food affects the taste of wine. The wines he introduces include a dry Riesling, a buttery Chardonnay, and a Cabernet/Merlot blend. The article includes the bean soup recipe as well as the additions you’ll need to bring out the wines’ various personalities, and the author adds a side note on how to select the wines.


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