Spring is gently approaching us, ebbing and flowing like an ocean wave teasing us with warm days and cool nights. But the thought of fresh Asparagus gives us that proverbial light at the end of the tunnel. With that comes the age old dilemma of finding the right wine to serve with our Spring treasure. This is something chefs and sommeliers have struggled with for years. For a geeky, scientific reason for this, I'll provide this link http://www.anotherwineblog.com/archives/118. Here the author gives you the specific "chemicals" in Asparagus that create the problem of matching it with wine.,
For my purpose, I'll just say that the genetic make up of Asparagus renders it unfriendly to most wines. That being said, lets eliminate those first. All red wines, with the possible exception of a lighter styled Pinot Noir. The tannins in most red wines will definitely be magnified by the Asparagus, making it a harsh experience. If you just have to have red wine, then something from the Cote de Beaune of France or the Willamette Valley in Oregon would be suggested. Both these areas produce Pinot Noirs with finesse and elegance that would be a delicate balance with Asparagus.
As for Whites, the inherent grassiness and herbaciousness in the Asparagus would seem perfect for Sauvignon Blanc, but that isn't always the case. If you choose Sauvignon Blanc, something from the Loire of France or one from New Zealand should work well. Dry Italian Whites are another possibility, Pinot Grigio, Orvieto or, my favorite, Vermentino from Sardinia. Albarinos from Spain and Torrontes from Argentina are other possibilities.
The bottom line is, as with most things, there is no "perfect" pairing here. Asparagus is just one of the most challenging things to pair with wine. Part of the fun though would be trying out as many possibilities as possible, strictly in the name of research. It would be a tough job, but somebody has to do it. Anybody up for the task?
FG
