Ah the asparagus! Renowned as being the "sommelier's puzzle" notably because of its vey characterasparagus is a delicious seasonal vegetable that delights us from March to June. Let's get out of the clichés and dig a little deeper into the subject because there are wines that will go beautifully with asparagus, tour d'horizon.
Red wine enthusiasts, flee in front of the asparagus! To associate red wine and asparagus will neither make you benefit from the smoothness of the taste of asparagus nor from your red wine whose bitterness of the tannins will be reinforced by that of asparagus. If you "absolutely" had to take out a bottle of red wine - but we've warned you! - start with the least tannic and freshest possible, such as a Pinot Noir from Alsace, a Bourgogne Rouge or a Gamay de Loire or Beaujolais.
Served as a cold starter, the bitter vegetal character of white (or green) asparagus goes well with fruity and lively white wines (i.e. with good acidity). If you like mineral wines, marry your asparagus with an Alsace Riesling. If you prefer fruity white wines, go for an Alsace Muscat (unsweetened). If you want simplicity and freshness, try an Alsace pinot blanc! Finally, the most beautiful agreement will be declined on a wine at the same time fruity, aromatic but also mineral. What could be more perfect than a nice sauvignon blanc de Loire. Appellations such as Quincy, Reuilly or even a well selected Touraine Sauvignon Blanc will do the job perfectly.
Served hot and associated with a fatty meat such as bacon, more aromatic, fuller and therefore "fatter" wines will be wonderful with your asparagus. Let's go a little further south to marry our asparagus with the white wines of the Côtes-du-Rhône. The white Saint-Joseph, Crozes-Hermitage or Saint-Peray wines made from Marsanne and Roussanne grapes should be tested. Even more aromatic, a white wine made from the Viognier grape variety, from Condrieu or simply from a Rhone producer (i.e. grown as far north as possible to keep freshness) is a very good match.
The asparagus cream served hot will be able to accommodate either lively white wines (like a sauvignon blanc) if the cream is made from white asparagus or fatter wines when the cream is made from green or violet asparagus. The creamier the preparation, the more fat wines will be used.
Hot or cold, enjoy the asparagus and test several chords to find the one you like the most, it's - also - a question of taste!