Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
When it comes to vegetables, asparagus is a strange one. First off, it can grow up to seven inches per day in good weather, which means we should be glad farmers harvest it, or else asparagus would soon take over the world. Second, well, as Pierre Larousse put it in his Grand Dictionnaire Universel, “Tout le monde connaı̂t l'odeur fétide qu'elle communique àl'urine.” You don’t have to speak French to know what he’s talking about. And third, asparagus messes with wine.
But the asparagus-and-wine lovers of the world shouldn’t despair. You can always do something like slather your asparagus with buckets of cheese sauce - voilà, wine-friendly asparagus, sort of - or, better yet, choose a wine that goes well with the stuff. Stay away from tannic reds or oaky whites and go for something citrusy, herbal and unoaked, for instance a Sancerre or Pouilly Fumé from France’s Loire Valley, Grüner Veltliner from Austria, Alsace Riesling, New Zealand Sauvignon Blanc, even unoaked Chardonnay, especially from a cooler region like Oregon’s Willamette Valley.
Or you could go crazy and serve your asparagus with actual asparagus wine, made from fresh asparagus by the fine folks at the Fox Barn Market & Winery in Shelby, Michigan. The new vintage is out on June 11, in time for this year’s National Asparagus Festival in nearby Hart, Michigan. Not too late to book your flight.
More from Food & Wine
Previously - a great way to serve asparagus
© 2011 American Express Publishing Corporation. All rights reserved.
From around the web