Simple sparkling wine just the thing for Mexican-inspired soup

This Mexican-style soup — more stew than soup, really — reminds us that substituting one beverage for another is what works for pairing wines with certain foods. What we usually match with Mexican fare is beer; nothing wrong with popping a brew with this stew, in fact. But beer’s wine-alike is fizz, sparkling wine, the less alcoholic or serious the better. (Save those vintage Champagnes for other fests.) A simple dry pink made in the classical method or cava from Spain is just the ticket: bubbles, refreshment, the cleansing of the palate — just as any brew would do.

The food: Spring Fever Salsa Soup

Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Add 1 jar (16 ounces) of your favorite salsa; cook, stirring, until heated through, about 2 minutes. Add 4 cups low-sodium or homemade chicken broth; heat to a boil. Lower heat to medium-low; add 2 cups cooked, cubed chicken; 1 can (15 ounces) black beans, drained, rinsed; and 1 1/2 cups frozen corn kernels. Cook until corn thaws and all ingredients are heated through, 5-7 minutes. Serve with chopped cilantro, Mexican blend cheese, fresh avocado and crumbled tortilla chips. Makes: 4 servings