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Course Three of my fabulous wine-pairing dinner was a simple, yet elegant, salad. I like serving salad towards the middle of a multi-course meal because it’s a nice shift and a sort of palate cleanser. This salad was a lovely light dish to follow the hearty and robust Soppressata Bean Soup.
Course Two of my fabulous wine pairing dinner was a two-bean soup with bacon, soppressata, and various spices paired with The Crusher Petite Sirah. The original recipe for this soup called for Polish Sausage, but I love all things Italian so I chose to switch it up a bit. Soppressata is a common meat to use on cheese and charcuterie platters. It can be found hot and mild. For this soup I used mild so as not to detract from all the other powerful flavors. I loved this soup because it so vibrant and colorful and not very “soupy”. There is just enough broth for it to be called soup, but it is more similar in consistency to a chunky chili. In any case, it was delicious and I ate ridiculous amounts of it while preparing this dinner throughout the day. Even Elyse, my non-red-meat-eating friend loved it. I mean LOVED it! Jenn, the pickiest person in the world wrote “yum” on her notecard and even said aloud that it was a lovely dish. This soup is really fabulous all on it’s own. It doesn’t need any pairing at all!