Borscht soup + Cinsault

I call it vampire soup and honestly it was a cultural shock the first time I tasted the Polish version of Borscht soup. I felt like Dracula in Christopher Lee’s version of 1958.

Today I can’t get enough of it. It’s a matter of survival. I’m addicted to its bloody color, the beats of the beets, the roots and beans, and the hard rain of cabbage.  

The best wine for this amazing draculian soup is a Cinsault or Gamay full of sweet red fruits and a nip of earthiness.

Note: Please without the damn carbonic maceration/laceration if you want to reach immortality. We need funky flavors and as much acidity as possible.