Ah, the asparagus! Renowned as the "sommelier's puzzle" because of its vegetal character and bitterness, asparagus is nevertheless a delicious seasonal vegetable that delights us from March to June. Let's take a look at the pictures and delve a little deeper into the subject because there are wines that will go beautifully with asparagus, a look around.
Red wine enthusiasts, run away from the asparagus! Combining red wine and asparagus will neither make you enjoy the finesse of the taste of asparagus nor your red wine, whose bitterness of the tannins will be enhanced by that of asparagus. If you were to "absolutely" take out a bottle of red - but we would have warned you! - start with the least tannic and freshest possible, such as an Alsatian pinot noir, a red Burgundy or a Gamay de Loire or Beaujolais.
Served as a cold starter, the bitter vegetable character of white (or green) asparagus is combined with fruity and lively white wines (i.e. with a nice acidity). If you like mineral wines, combine your asparagus with an Alsace Riesling. If you prefer fruity white wines, go for an Alsace Muscat (unsweetened). Looking for simplicity and freshness, try an Alsace pinot blanc! Finally, the most beautiful harmony will be found in a wine that is fruity, aromatic but also mineral. What could be more perfect than a pretty sauvignon blanc de Loire. Appellations such as Quincy, Reuilly or even a well selected Touraine Sauvignon Blanc will do perfectly well.
Served hot and combined with fatty meat such as bacon, more aromatic, fuller and therefore more "fatty" wines will work wonders with your asparagus. Let's go a little further south to combine our asparagus with the white wines of the Côtes-du-Rhône. The white Saint-Joseph, Crozes-Hermitage or Saint-Peray wines based on the Marsanne and Roussanne grape varieties are to be tested. Even more aromatic, a white wine made from the Viognier, Condrieu or simply from a Rhodanian producer (i.e. grown as far north as possible to keep freshness) is a very good match.
Cream of asparagus served hot can be served either with lively white wines (such as sauvignon blanc) if the cream is made with white asparagus or with fatter wines if the cream is made with green or violet asparagus. The more creamy the preparation, the more fatty wines will be highlighted.
Hot or cold, enjoy the asparagus and test several combinations to find the one you like best, it's also a matter of taste!