Rosé with Butternut Squash and Tomato Soups

Soup is a favorite eat-and-run dish and midnight snack in my family. Since my daughters are returning from school in a few days, I made butternut squash and tomato soups to welcome them home. It’s always comforting to return to familiar food, especially after the offerings on campus.  Believe it or not, one of them had beer cheese soup with popcorn at her school in the Midwest.

Before tucking the soups away for later in the week, my husband and I sampled them with Bouké Rosé, his favorite of the line. Vegetables are not easy to pair with wine; meat and fish are much easier because of their fat and protein. But chicken stock, cream and herbs made them wine-friendly.

Even in cool weather, rosé works well with a first course because it is young and its bright red fruit aromas and refreshing acidity whet the appetite. The match with the butternut squash and tomato soups worked particularly well because, as rosés go, Bouké Rosé has a lot of volume and a touch of earthiness from its Long Island Cabernet Sauvignon and Merlot.

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