Blue Lifestyle

Home of James Beard Foundation Award winner Anthony Dias Blue, one of the most influential food, wine, spirits, and lifestyle personalities in the United States.


Spring is the season for munching on asparagus and artichokes and tucking into delicious spring lamb. However, while asparagus is one of the most delectable culinary delights around, it is also one of the most challenging foods to pair with wine. The chemical compounds in asparagus can leave wine tasting strangely sweet or metallic. Serve it with main dishes or accoutrements that will counteract its tendency to detour a wine’s flavors such as a hollandaise sauce. And here’s a tip: Slicing asparagus down the stalk lengthwise before cooking will open up more of this vegetable’s herbaceous spring flavors. Asparagus fights particularly hard with tannic, alcohol-heavy reds such as Zinfandel, Cabernet Sauvignon or Merlot. Don’t even go there! Austria’s signature varietal, Grüner Veltliner, is one of the most successful matches; also try Sauvignon Blanc.

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