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Matching wine with asparagus

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In many regions of Germany, wine and asparagus grow in direct neighborhood with each other. A great combination to enjoy during asparagus season. But even if you do not live right in such a region, with our simple tips for matching the two you'll enjoy the expereience of this couple even more.
 

Through their lightness, freshness and the fruitiness and the diverse palate of German wines, the are the perfect companions for enjoying a broad variety of asparagus dishes. (see table below)

Generally speaking, there is no such thing like "the" perfect wine for matching with asparagus. There is just too many different ways to prepare it.

Asparagus and Wine

White asparagus – with its mildly sweet taste and the hint of bitternes an especially delicate pleasure.

Silvaner from Rhine-Hessia or Franconia and  Gutedel from Baden leave enough room for the asparagus with their mild aromatics.

Purple asparagus – much more aromatic then the plain white asparagus

Pinot Blanc from Baden or a fresg, franconian Rivaner are the best companions.

Green asparagus – more intensive, not just in color, but also in aroma

The strong aroma makes it look out for strong partners. Riesling  from the Palatinate, rich Pinot Gris and non-oaked Chardonnay work best here.

Sauces – melted butter, sliced eggs, Sauce Hollandaise or Rémoulade are the classic combinations with asparagus.

Rich sauces ask for Riesling, for example from the Mosel. The stronger and spicier the sauce, the more character the wine need to have.

Salad – Asparagus with a mild vinaigrette other mildly-spiced dressing. When using vinegar, use a mild white wine vinegar, probably softened with some asparagus stock.

Team up with some franconian Silvaner or an off-dry Riesling from the Rheingau

Fish - Fresh salmon or char, with some butter and Sauce Hollandaise - perfect!

Delicate, expressive but not too zesty aromas are looking for a well-balanced partner. Harmonic Pinot Blanc from the Palatinate or fresh Rivaner are ideal to go with that.

Ham – boiled ham is milder, air-dried ham from Italy or Spain is nuttier and spicier.

Pair with young Riesling wines, for example from Rhine-Hessia or the Saxony.

Meat poses high demand to the mild aromas of the asparagus.

This combination asks for wines full of character. Pair expressive Pinot Blancs or - Gris, or a non-oaked Chardonnay with asparagus and meat.

Spargel und WeinAsparagus and wine are not just a culinary delight, they have also been known for ages for their positive influence on body and soul, since they are both rich in essential minerals and trace elements.

Additionally, asparagus is also very low in calories (20 kcal/100g). Due to the low-carb nature of the asparagus, its positive influences on the metabolism as-well-as its antihypertensive and dietetic effects, the asparagus spears can be recommended also for people on a diet or suffering from diabetes. For everybody else, the just mean a worry-free enjoyment.

The harmony of asparagus and wine:

The classic asparagus is cut before the spears even stick their tips out of the soil. That way, it keeps its mild and somewhat sweet aroma, only with a light hint of bitterness. Such a delicate aroma needs to find its partner in the wine and finds it, for example, in the Silvaner grape. Silvaner has a more reserved character and leaves enough room for the asparagus.

The mild acidity of a rhine-hessian Silvaner, with fine fruit aromas of gooseberry and quince accompany asparagus dishes that come without too spicy adjuncts. Plain asparagus with butter or olive oil and potatoes, for example.

Fine but a bit more racy Silvaner from Frankonia goes well with delicate asparagus salad with a light vinaigrette and mild spices like chervil and tarragon.

The elegant, nutty aroma of the asparagus is highlighted best by a Pinot Blanc, flanking powerful Sauce Hollandaise or Rémoulade with his full body and gentle fruitiness. Steamed fish served with the asparagus is also in good company with the Pinot Blanc, while fried, stronger fish dishes like salmon call for Riesling.

In the classic asparagus and ham combination, the salty flavours play with the wine aroma in an interesting and refreshing way. A well-balanced combination with this is a not-too-dry Riesling. The spicier the ham, the more powerful can the wine be. A rule that is also true for all other combinations with meat. And the more buttery and rich the sauces get, the more acidity is welcome to the party.
 
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