In general, they are well harmonized with light red wine, with a fresh and fruity flavor. However, soups are a challenge because depending on their main element and texture, so their harmonization can vary greatly.

Caldo Verde, this broth is not very full-bodied and has a slightly herbaceous flavor. Perfect for this style are medium bodied wines, slightly fruity aromas with notes of spices, such as Bairrada and Dão wines. Beware of very fruity and alcoholic wines like the Alentejo.

Full-bodied beans, such as beans, go well with full-bodied wines, but with soft tannins.

Cooked soup given its texture and pieces of cooked meat and vegetables need a wine with good tannins and some fruit. The unctuousness of the soup, has to be balanced by the acidity of the wine.