Green asparagus is now in season for much of the year, but if you are as addicted to white or purple asparagus as we are, then this is the start of a particularly wonderful season. Not least because asparagus can be paired with so many good wines.
Dry white wines are generally drunk with almost all asparagus dishes. The acidity of the wines should not be too high, as the white asparagus reacts to this with bitter or even metallic notes. What we also find important is that the wine should have a certain maturity. In our opinion, the recently bottled vintage usually has too youthful flavours for an asparagus dish.
For us, it starts with asparagus cream soup with Silvaner, Pinot Blanc, a Grüner Veltliner Federspiel or a Sauvignon Blanc with slightly yellow-fruity flavours. The asparagus risotto calls for stronger wines such as mature Chardonnay, Pinot Blanc or Grüner Veltliner, but always without wood.
Asparagus with hollandaise sauce, miso hollandaise or butter, on the other hand, can also tolerate wines with a subtle woody flavour. Our choice: mature Pinot Blancs, Chenin Blancs, Chardonnays and Veltlinersin the Smaragd or Reserve range.
We combine an asparagus tart or pasta with asparagus and perhaps even cheese with a mature Riesling Kabinett or a Spätlese. A mature Sauvignon Blanc also goes very well here. And then, of course, there is the baked asparagus au gratin, for which we opt for ripe, powerful Grüner Veltliner and Chardonnay.
