By Bill St. John, Chicago Tribune
April 28, 2015 6 a.m.
The main stumbling block for wine pairings with soups is that one liquid sipped with another just isn't interesting to the palate. What your tongue wants is play: solid against liquid, sweet against acidic, fat against tannin, or some such back-and-forth. That this soup is chunky with vegetables, beans and ham somewhat assists the pairing, but the wines that work the best with any soup, either brothy or stewlike, themselves have texture and weight. That means higher alcohol or bubbles or some stout tannin. That's what's recommended.