Francis Njoroge

 What wine goes with French onion soup Most soups are a bit tricky to matchmake with wine. It is easy to pair with French onion soup, and it's among the most delicious and classic soup, globally. It's popularly served in the late night to partygoers. This soup is characterized by irresistible, caramelized onions that bath in a beef stock covered with crispy garlic bread and oozing cheese. For this reason, it stands out from other brothy soups. When French onion soup is blended with some wine that is passed through a wine decanter, it makes you feel lively when you are down. It swings with you in the air when you are riding high. Gamay Wine. Most red wines match well with a French onion soup. This classic Beaujolai is best on veal or beef stock in the soup. Another right call is perfect-made Gamay wine. The bright strawberry fruit in the wine picks up the onion's sweetness, while its subtle granitic terroir element works perfectly with the soup's rustic nature. Gamay has an inherent acidity that slashes well against the soup richness. White wine It's okay to pair that soup with red wine; however, the dish will speak beautifully in a creamy white voice. The best top picks of white wine include a textured Oregon, Pinot Gris from Alsace, or California. These wines are famous for an implicit glistening consistency with traces of grimy pear, green tea, candied ginger, and Meyer lemon to accent the French soup finely. Pinot Gris has a fair amount of acidity to avoid being flaccid. Also, you can choose one with a little oak to reflect the oozing cheese, toasty flavor. Other white wines like, a balanced Roussanne blend make a perfect stunt double for Pinot Gris. While Viognier brings out the palatableness of the onions: ensure the onions caramelize slowly and thoroughly. Beaujolais Nouveau The other wine that a hot, creamy French soup requires is a hot, full-bodied glass of wine. A sweet dish with that rich and complex flavors served at mouth-searing warmth will need a conflicting wine pairing. Therefore, this zippy, food-friendly, fruity Beaujolais Nouveau suits the bill. It should be served slightly chilled. It cools you down after a taste of the hot soup. Besides, it has low alcohol and high acidity that creates a delightful pair that won't destroy the beefy, caramelized soup flavors. 2012 Signargues Côtes du Rhône Villages This pairing is spot on! The cheese and butter in the wine even out the wine dryness and smoothes the tannin. The soup palatableness accent the notes of black cherry in the wine. Interestingly, the wine will accent the caramelized onions' freshness; it makes the soup taste richer and sweeter. Conclusion You have it now; we have spoilt you with various choices. Slide into these chilly winter days with these hearty classic and warming delight wines. All in all, it is beautiful pairing this French onion soup with a classy wine, then you sitting back, and relax. Some wine may have a drier side, and an excellent, lingering finish that makes it enjoyable to drink.