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.

Pairing with Asparagus

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 accompaniments that will counteract its tendency to detour a wine’s flavors. Try them with 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 or Sauvignon Blanc are two of the most successful matches.

© Blue Lifestyle 2014