Seasonal soups will appreciate vegetables like pumpkin, rutabagua or cabbage. In winter, vegetables are expressed in a bowl, most often mixed, or in a deep plate with a quenelle of whipped cream flavored with an herb. And just before serving, sprinkle with a few pieces of truffle, chestnuts or hazelnuts. Have fun and let your imagination take flight, and for decoration add some gilding here and there. You know the principle of food and wine pairing, a question of balance, of balance between the dish and the wine chosen, according to Laetitia Ouspointour author of the LO Wine blog, you can opt for wines that have taste, that are relatively full bodied.
Laetitia Ouspointour: Honestly, I am going to take a step aside on Bordeaux wines and I really think that the wines from the south are the most suitable, especially the Côtes du Rhône or the wines of Languedoc grape varieties like Syrah or Grenache will bring the spicy side that the soup lacks and that gives you complexity to get through this cold winter.
Laetitia Ouspointour is a lively woman, a true explorer of wine. On her Instagram, and her blog LO Wine, she shares her story and her passion for the vines that she has been developing since her childhood during activities, workshops and tastings. She cultivates organic vines, the taste of wine well made and values producers and quality ingredients, recording live on her Instagram as with Tania Teschke, the author of Bordeaux Kitchen, an American who has totally fallen in love with our beautiful region to the point of writing a recipe book.