Quick...wine that goes with Split Pea Soup?

WINE TALK
#1

[cheers.gif]

#2

1975 Dom Perignon P3!!

you’re welcome

#3

Earthy red. N Rhone Syrah, Bordeaux, Languedoc, maybe a Gevrey. Pea soup sounds super British, so you can do what the British do, and drink port.

#4

Sounds like a great winter meal Brian.

I’d go white: Gruner Veltliner or Vernaccia di San Gimignano (or other tank fermented savory -herbal Italian white). Low dosage pink bubbles would probably do well too.

Good luck and please post your results!

#5
  1. Massive thick dry white… Northern Rhone or blowsy California Chardonnay
  2. light to mid-weight Pinot Noir… Bourgogne or maybe Monterey
  3. Zinfandel if it happens to be cold outside

Dan Kravitz

1 Like
#6

Sparkling Ribolla Gialla from Slovenia.

#7

Wow- interesting to see how massively different these recommendations are…

#8

+1 for a Gruner Veltliner. Matches the green veggie notes in the soup.

#9

Chenin Blanc

#10

Emidio Pepe trebbiano

#11

I’m with Dan, especially on the suggested whites.

1 Like
#12

Tercero Outlier

#13

Grab a stout, mate.

#14

.

#15

“Split Pea Soup” can cover a lot of ground — I think that’s one reason we’re seeing a lot of suggestion. For a lighter soup, I think there have been a lot of good whites suggested. I would add cava to the list.

I myself would never make split pea soup without ham hock. Which changes the equation, and pushes you toward red. Still, not too heavy a red — a lighter wine from Grenache or Syrah or Mercia.

#16

[Dup removed]

#17

Or Verbiage Blanc, or any of his white wines.

WV Pinot Gris.
SA Chenin or blend. Sadie Family if you have it on hand.
Gruner is a good choice if you choose one with some heft.
Demi-sec Champagne.

#18

Gruner instantly came to mind, but I suppose it depends on if it’s made with a real salty ham hock like how my family does it.

#19

Perhaps any gentle old red. Like '70s old. Like the 1976 Cune Vina Real Gran Riserva you opened years ago [cheers.gif]

1 Like
#20

Good call on that one!