As cold weather gives rise to hot soups, you may want to rethink the idea that winter means red wine. Here's a bit of news: there's no better companion for that steaming bowl of comfort than a cool, crisp white. Soups are usually fairly salty, and salt loves acidity. There are a handful of reds with ample acidity that could work (pinot noir and Chinon do quite well) but this really is white territory.
Even the heartiest soups are based on broth and vegetables, maybe with an added touch of cream. And so the weight of most soups, whether broth or cream-based, also calls for white wine.
To read some suggestions for pairings, check out the photo gallery above, or click here.