Rich in minerals, nutrients and vitamins A and C, green asparagus is a delicious vegetable but hard to harmonize with wine. Their very vegetal flavour enhanced by chlorophyll clashes with the wine leaving a bitter, metallic taste in the mouth. Don't be discouraged. It is perfectly possible to choose the right wine to match asparagus.
Do not choose red wines with a high tannin content. The tannins will enhance the characteristic bitterness of this vegetable, so avoid it. White wines with barrel ageing are also not a good company because they highlight the bitter taste of this vegetable, which we do not want.
You should choose a citric and vegetal wine like a Sauvignon Blanc. Green asparagus with a Sauvignon Blanc wine is one of the most famous and considered pairings. With a cutting acidity and a well-defined minerality, typically herbaceous aromas and fruity aromas of pineapple, peach, passion fruit, redcurrant, melon and lime. It is a wine that combines wonderfully with this herbaceous and astringent vegetable. So, if you opt for a Sauvignon Blanc from Sancerre, the French appellation par excellence for producing these wines, you will have chosen the perfect pairing. A Sauvignon Blanc from Pouilly-Foumé, the appellation of controlled origin located opposite Sancerre, is another combination that does not fail. The difference between them? The Pouilly-Fumé winemakers like to highlight the characteristic smoky nuances of their wines, but in reality, we can find these nuances in both. It depends on the producer. So for an untried taster (and even for the most experienced), it will be hard to describe the subtle differences between both. Only one is more famous than the other.
Another harmonious combination with a similar profile is an Austrian Grüner Veltliner grape variety. You can also choose a wine from the Arinto, Loureiro, Verdelho, Gouveio or Fernão Pires grape varieties. Although not as expressive, they also combine. A Riesling, a light Chardonnay without barrels, such as those from the Chablis region, or a young sparkling wine may also be a great choice.
In a more general way, harmonize this vegetable with a dry white wine, mineral, with vibrant acidity and herbaceous aromas. The wine acidity helps balance the bitter taste of green asparagus, and the herbaceous aromas will complement the asparagus with a markedly vegetable flavour. If you want to choose red wine, this is a more risky task. It will have to be a light red wine with a few tannins. In this case, a Pinot Noir may be the solution.
Try it and make your choices!
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