Creamy autumn cuisine with aromatic mushroom topping

Wine with food means harmoniously combining the subtle nuances of wine and food. This chestnut cream soup with roasted wild mushrooms is an autumnal dish that immediately exudes warmth and elegance with its creamy texture and earthy aromas. The sweetness of the chestnuts is complemented by the lightly roasted aroma of the wild mushrooms, while thyme and a little garlic round off the whole thing. The result is a velvety soup that is perfect both as a festive starter and as a sophisticated main course. Wine and food come together here in a particularly elegant way – a perfect example of culinary balance in autumn.

Ideal wine accompaniment: Viognier (Rhône, France)

A Viognier from the Rhône region has exactly the right characteristics to make a creamy chestnut soup a special treat. With its rich aromas of apricots, white flowers, ripe pears and exotic fruits, it lends the dish a fruity and floral dimension that harmonizes perfectly with the light sweetness of the chestnuts. At the same time, it offers a smooth, almost oily body that elegantly absorbs and enhances the creamy consistency of the soup. The fine herbal notes and gentle spiciness of the Viognier are perfectly matched by the roasted mushrooms and thyme. This aromatic depth makes the dish both elegant and balanced.

Further wine recommendations for this dish

Chardonnay (Bourgogne AOC, France)
A high-quality Chardonnay from Bourgogne is a classic choice for creamy soups. It has notes of ripe apples, pears and a hint of citrus, which create a fresh balance to the sweetness of the chestnuts. At the same time, ageing in wooden barrels provides subtle notes of vanilla and butter, which enhance the nutty aroma and round out the texture of the dish. The fine minerality of a Chablis or a Meursault also picks up on the earthiness of the mushrooms and ensures a long, harmonious finish. This combination gives the soup a noble and at the same time very complex appearance.

Riesling Kabinett QmP (Mosel, Germany)
A Kabinett Riesling from the Mosel complements the chestnut cream soup with its unique combination of freshness, fruit and lightness. The fine residual sweetness acts as a bridge between the sweetness of the chestnuts and the spiciness of the roasted mushrooms. Aromas of peach, apricot and citrus fruit provide lightness and liveliness, while the typical slate minerality adds depth and elegance. With its slender structure, the Riesling prevents the dish from becoming too heavy and ensures that every spoonful of the soup is enlivened and refined by the wine.

Chenin Blanc (Stellenbosch WO, South Africa)
A Chenin Blanc from South Africa, especially from Stellenbosch, is an exceptionally versatile companion. Its typical aromas of quince, honey, apple and tropical fruit harmonize perfectly with the sweet, nutty note of chestnuts. The lively acidity keeps the dish fresh, while its medium body and slightly creamy texture absorb the consistency of the soup. A Chenin Blanc that has been aged in wood is particularly exciting, as it brings an extra dimension of vanilla and toast that underlines the roasted aromas of the mushrooms. This pairing elegantly combines tradition and modernity.

Grüner Veltliner Reserve (Wachau DAC, Austria)
Grüner Veltliner from the Wachau, especially as a reserve, is a powerful yet elegant wine recommendation. It displays aromas of white peppercorns, citrus fruits and ripe stone fruits, which correspond perfectly with the spiciness of the mushrooms. Its powerful body carries the creaminess of the soup, while the piquant, peppery spiciness provides tension. There is also a mineral depth that emphasizes the earthy side of the chestnuts. The result is a pairing that is fresh and spicy on the one hand and complex and deep on the other – ideal for connoisseurs who prefer stronger white wines.

Marsanne (Victoria, Australia)
Marsanne from Victoria in Australia is a rather atypical but particularly exciting choice. This wine brings notes of honey, almond, pear and exotic fruit and often has an almost oily texture that blends beautifully with the creamy soup. Its floral accents pick up on the herbal notes of thyme and mushrooms, while a subtle acidity balances out the enjoyment. Slightly more mature Marsanne wines in particular develop nutty aromas that form an aromatic symbiosis with the chestnuts in the soup. The result is a sophisticated and surprising combination.

The recipe: