Carrot & Garnacha

This car­rot soup wine pair­ing brings togeth­er gin­ger, coconut and Gar­nacha in a com­bi­na­tion that is any­thing but obvi­ous.

This isn’t the car­rot soup you know: gin­ger gives it a sharp bite, while coconut makes it silky and fra­grant. Sweet, spiced and creamy, with an aro­ma that arrives before the spoon does.

Famil­ia Fur­lot­ti Gar­nacha is unoaked and medi­um-bod­ied: nei­ther light nor pow­er­ful. Hon­est, juicy red fruit with mod­er­ate tan­nins.

The heat of the gin­ger calls for a red with pres­ence but with­out the weight of oak, and this Gar­nacha lands exact­ly there. It holds the rich­ness of the coconut with­out over­pow­er­ing it, while let­ting the spices take cen­ter stage.

What makes this car­rot soup wine pair­ing work is the bal­ance between the ginger’s heat, the coconut’s rich­ness and the fresh­ness of an unoaked Gar­nacha.

It’s not the obvi­ous pair­ing for a veg­etable soup. That’s exact­ly why it works.