As the temperature changes and the leaves turn beautiful shades of green, red and orange I get the hankering for soups. I mean, who doesn’t love a good soup?
For the past couple of days, the only thing I’ve wanted to do is curl up in bed, with a hot bowl of soup and a glass of wine.
I really love wine and lately, I’ve been into Rosé. Rosé is known as the quintessential summer drink. I surely had my share of it while lounging in our patio this summer with a good book in one hand and a glass of rosé in the other. However, just because the leaves are turning color and you’re wearing boots doesn’t mean rosé season has to end. In fact you can enjoy it all year round especially this fall season and the holiday season approaching.
When choosing a wine of choice, my go to is Wines of Provence.
What I love about Wines of Provence
Wines of Provence is the incontestable leader of the rosé wine industry. It’s the only region in France to devote 89% of its production to rosé and the oldest wine-producing region with vines dating back 2,600 years. I love that they produce both sweet and dry varieties. The diversity of the flavorful Wines of Provence rosé agrees with food pairings enjoyed throughout the year.
Whichever bottle I choose, I know I’m getting a high quality wine I can serve at family dinners, or more festive celebrations including birthdays or weddings.
Wine Pairing for Tomato Bisque Soup
Like I mentioned earlier, rosé is widely considered a summer drink, but the unparalleled palette and food adaptability of Provence matches all seasons. Provence rosé offers great adaptability in cuisine. As a highly versatile wine, it compromises between the extremes of red and white — less intense than a big, tannic red wine but with more depth than a super-light white. That’s why rosé wine can be paired with a variety of foods.
During the fall, I really enjoy soups and this tomato basil bisque soup I made pairs perfectly with it. Tomatoes are naturally high in acid and Provence rosé tend to be quite fruity, which enhances the tomato flavor of the soup.
Tomato Basil Bisque Soup
- 2 tbsp olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1 pinch salt
- 4 cloves garlic, chopped
- 1/2-3/4 cup of basil, chopped
- 1 cup container low sodium chicken broth (can add more if needed)
- 2 (28 ounce) cans crushed tomatoes
- 1 cup 2% milk
- 1/2 tsp paprika
- 1 pinch ground black pepper, or to taste
- 1 pinch cayenne pepper, or to taste
- 1 tsp of white sugar, or to taste
Step 1. In a stock pot over low-medium heat, sauté onions and garlic in olive oil for 3-5 minutes or until onion is translucent.
Step 2. Add garlic to onions and sauce for another 3 minutes.
Step 3. Add chicken broth and tomatoes into onion mixture. Then bring to a simmer and add paprika, black pepper, and cayenne pepper. Simmer on low for 30 minutes. Add sugar.
Step 4. Blend soup with an immersion blender in the pot until smooth. Whisk 1 cup of milk into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If the soup comes out too thick, add more broth; if the soup is too thin, cook, stirring often, until reduced and slightly thickened, for about 10 minutes.
Step 5. Ladle into bowls and garnish each bowl with basil and a drizzle of olive oil.
Go ahead and try this recipe and for more food and wine pairings for the fall and winter season, check out The Wines of Provence Restaurant Week in NY and SF from October 2nd to 22nd. #FallintoRosé #Mastersofrosé
What foods do you like to pair your Rosé with in the fall? Share your thoughts by commenting below!
Recipe adapted from Allrecipes.com