I need a wine that pairs well with a chilled cucumber, dill & shrimp soup. and why that pairing works?

Question

I need a wine that pairs well with a chilled cucumber, dill & shrimp soup. and why that pairing works?

Answer 1

Pinot Gregio

Answer 2

I actually agree with Sauvignon Blanc.

A lot of people who answered are actually saying Sauvignon blanc.  Many of French Loire are made from either Sauvignon blanc and Chardonnay.

The difference between Sauvignon Blanc and Chardonnay is that Sauvignon Blanc tend to be a bit sweeter and fruitier, while Chardonnay has more dryness and acidity.  

To me, Sauvignon Blanc is sweeter, which tend to complement with Cucumber and shrimp.  I like the citricy and pear taste of the wine, which is wonderful for seafood and light meals such as vegetable soups.  This is the reason why Sauvignon Blanc goes well with Sushi and Japanese food.  Personal favorite is Conundrum ($22), but also try Duckhorn ($25), Dry Creek ($15), Chateau St. Michelle ($12).

Chardonnay tends to be drier.  There are two ways of making Chardonnay,  Many winemakers make the dry version, acidic  and somewhat sour in taste with taste of granny apple, so it is not a great pairing to me.  The other method of making Chardonnay tends to give a more creamy buttery taste, with more pear, and that is more to my taste.  The problem is that, unless you have extensive experience with Chardonnay, it is not easy to see which wine will be dry and which is creamy.  For creamier version, I tend to go to Pride ($35), Cakebread ($55).  For dry version, I would go with Far Niente ($55) or Rombauer ($35).

The other option I would suggest is Saki.  Saki is a Japanese rice wine, and while it is dry, it actually has slight sweetness that goes well with the ingredient that you listed, since it is very light.  What I always recommend is to cut a cucumber into about 2-3 inch tall, then scoop out the middle to make it a cup.  Pour the Saki in the cup, which actually absorb some of the alcohol and add additional crisp and sweet flavor.  That would certainly be fun to pair with with your soup and use the leftover cucumber.

Cheers!

Answer 3

Try a light rose (can't put the little wotsit on the e) wine failing that a Pinot Grigio - why? because it's nice

Answer 4

I WOULD DO A WHITE WINE,THATS DRY WHICH GOES WELL WITH ALL YOUR FOOD. ITS PERFERENCE THOUGH. I PERSONALLY DON'T DRINK ALOT OF WHITES BUT LOVE THE REDS. I LIKE REISLING(WHITE) IF I'M GOING TO HAVE FISH AND LIGHT FOODS. THE REDS ARE TO HEAVY. THEY GO BETTER WITH THE RED MEATS AND HEARTY FLAVORS. MOST LIKELY IF YOU GO TO YOUR LOCAL LIQUOR STORE THEY WILL MATCH YOU UP WITH THE PERFECT PAIR.

Answer 5

I would use Schmidt Shone Piesporter Spatlese.  Sweet, Light, crisp, goes with anything!  You can get it at the grocery store--no running around town for it!

Answer 6

no no oaky chardonnay is yum with shrimp - try an austrailian wine.

Answer 7

You need a chilled white, with discrete fragrances or a good rosé :

             White and rosé wines that people forget :

                         Sancerre blanc

                         Meursault blanc

                         Bourgogne aligoté blanc

                         Muscadet sur lie  blanc                

                         Bordeaux Entre deux mers Blanc

                         Gaillac blanc ( bit astringent )

                         Cassis and Bandol blanc / rosé

                         Côtes de Provence Rosé

                         Côteaux du Lubéron Rosé

Answer 8

Sauvignon Blanc because it is light, often with melon and citrus flavors, and has light flowery nose so it won't overpower the light flavors of your meal.

Answer 9

Forget the wine, can I have the recipe for the soup?

Answer 10

For the most part would suggest a light white wine.  Maybe from southern France or the Loire valley region.

The menu is good but of light flavors and a more substantial wine will kill all the flavors.