It was National Chowder Day, this past week...

Yes - almost anything is a "National...Day", these days. But people like chowder, so who is to argue. But what can a drinks pro offer to pair with the inimitable CHOWDER? Here are a few thoughts.

Soups and chowders are typically a challenge to pair with beverages as the combination of liquid and liquid is often not easy to match – especially on the palate and the mouthfeel. But it is doable:

• New England style (creamy/cold weather) chowders can be great pairings with Stouts, Browns and Porters in the beer camp – just stay away from the heady Imperial versions – too much alcohol. The weight of the beer tends to work well against the chunky and full feel of the chowder, without overwhelming the softer fish and dairy flavors. For wine - Sherry is one of the more traditional pairings (Oloroso or Pale Cream are actually quite good on a winter day with chowder), but we do not sell much sherry in modern America, so not much of a factor. Look for a full-bodied white such as Napa Chardonnay or a Cote de Beaune Burgundy. The smokiness in the oak will play against the bacon notes in the chowder, and the creamy texture compliments the creamy texture of the soup.
  
• Rhode Island (warm weather) chowders are clear broth and more delicate – pair these with lighter whites such as Pinot Grigio – fairly neutral that will not compete too much with the flavors in the soup.
  
• Manhattan (tomato based) - my go-to is a lighter, fruitier and less-tannic red wine such as Beaujolais, Italian Merlot, Grenache-based Cotes du Rhone or Rioja Joven.
  

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