What to serve with Soups?

[cariengon]

I'm having a small get together where I'm serving Clam Chowder and a chicken or beef based soup. I personally prefer Red wines, but I know I need to get some white for this meal.

Any suggestions? It'd really be helpful to have some brand names too.

Thanks!

[Innkeeper]

Hi Cariengon, and welcome to the Wine Board. 1999 or 2000 Cave De Lugny, Macon-Lugny, Les Charmes, Chardonnay. It is a very nice journeyman white (an oak free chardonnay) that goes great with seafood and other light meals, including light soup. It runs under $10. Most other Maconnaise will do fine, but the more you pay for them the greater chance you will find devil oak, which really spoils seafood. There are a handful of "Unwooded" Australian Chardonnays. They run between $12 - $18, and all I've tried are very nice.

You may also want to consider a sauvignon blanc. Again you want to avoid the wood. Those from New Zealand and the Lorie Region of France usually fill this bill. Villa Maria from Kiwiland, and Chateau De Sancerre, Passe Avant Le Meilleur, Sancerre or any other nice Sancerre you can find would be recommended.

[cariengon]

Thank you so much for the information. Now I'll look like I know what I'm doing with wine... [img]http://www.wines.com/ubb2/smile.gif[/img]

[Botafogo]

The CLASSIC thing would be an Amontillado Sherry....

[cpurvis]

Brand names for the amontillado sherry: Lustau or Valdespino...both reliable & widely available. cp

[Thomas]

for soup..and Hidalgo Amantillado, I like to ad a little sherry to the soup too.

As for the clam chowder, milk based or tomato based, the latter does nicely with Zinfandel/Primitivo; the former will be ok with IK's suggestions.