Golden Winter Soup and Pinot Noir combination
The other night I was making Carrot Soup with Orange and Ginger from the Williams-Sonoma Soup cookbook; if you don't have that book, here's a version from Food Network that is similar (though I didn't have the cilantro in version I used). The citrusy element and ginger had me a bit uncertain about what to try. So I used Twitter to crowd source some suggestions. @pnrieslingfan suggested a dry Gewurztraminer or perhaps a Riesling. @rbcellars tweeted "Thinking Sauvignon Blanc or maybe even sparkling".
I didn't have Riesling or Gewurztraminer on hand, but did have the less common Pedro Ximenez, a Chilean bottle from Cucao Winery in the Elqui Valley. This grape is more often used making sherry. In this version, the taste did have a crisp citrusy element that picked up the orange juice in the soup. There was also a hint of sweetness in the soup dish, from the carrots I suppose. That didn't exactly mesh with the wine. Overall, I'd give the pairing a "B". Of the various suggestions, I'm especially interested in trying the Gewurztraminer with this next time, and the sparkling idea is interesting. What would you try?