Soup’s flavour plays nicely with sparkling wines

These days I am preparing easy and fast meals, mostly soup, that I can prepare in minutes. I love soup.

On several occasions this past month I’ve made Chicken Udon Noodle Soup, which works surprisingly well with a glass of Veuve Ambal Crémant de Bourgogne, (CSPC 429688), $18.95.

This is a lovely bubbly that will complement a whole range of hot soups to enjoy on a chilly autumn night. The wine has aromas of yeasty, toast and apples. The flavours are similar with apple and yeasty notes in a medium body package with a decent finish. I really enjoy this wine!

In my opinion Cremant de Bourgogne, from the appellation of the same name within Burgundy, vinifies white and rose sparkling wines in the classic Methode Champenois. My friend and I call them the ‘poor woman’s Champagne!’ The LCBO carries several brands of this French sparkler.

The grape varieties used here are the same as those fermented in Champagne – Pinot Noir and Chardonnay. Other grapes include Aligote, Melon de Bourgogne, Pinot Blanc and Gamay. Like Champagne, Burgundy bubblies can be brut (dry) to demi-sec (medium dry.

The Cremant de Bourgogne with Chicken Udon Soup is a fabulous pairing, the saltiness from the broth and soy sauce tamed by the bubbly’s zesty acidity.

To make this soup pour 6 cups of chicken stock, a quarter cup of Japanese soy sauce and 2 tablespoons of sesame oil into a large pot. When the broth is hot, add the meat from a whole cooked roast chicken from the supermarket. Add a bag of rinsed baby Bok Choy (ends removed), and a can of corn. Place a one to two-person serving of Udon noodles into a large serving bowl and pour boiling water over the noodles until they separate. Once separated, I pour off the boiling water and add my soup, garnishing the top with fresh sprouts, green onions, and a little hot sauce.

I also prepare Filipino Beef Short Rib Sour Soup. A mouthful of this soup with a sip of Cremant de Bourgogne creates a pairing that will have you moan in delight. I love the sensation of the cold bubbly interacting with the hot soup.

To make this soup, head to Primal Cuts at 550 Lansdowne Street and ask for 4 pounds of Korean button bone style beef short ribs (1/8th inch thick, single bone).

Place beef in a soup pot and add enough water (or beef broth) to cover them. Bring to a boil over high heat. Skim off scum accumulated on the surface, reduce heat to medium, cover and simmer for an hour and a half, or until the meat falls off the bone. Add more water as needed.

Add 1 large potato cubed and a quarter cup of Japanese soy sauce. Cook for another 10 minutes until the potato is tender. Add the juice from 3 lemons, 2 tomatoes sliced into small wedges and 2 cups of fresh baby spinach. Bring the soup to a fast boil. Turn off heat. Season the soup to taste and serve hot.

The lovely lemon flavour of this soup complements the citrus notes and sour taste sensation of any brut sparkling wine. This sparkler also has enough weight to stand up to beef.