- Asparagus ruins most wines
- Avoid fruit-driven wines | Avoid tannins | Avoid oak
- Look for wines that somehow echo the chlorophyll, grassy, slightly cheesy essence
- Whites are a much better match for asparagus.
- Sauvignon Blanc - Sancerre or Touraine - not New World (too much cat pee and grass)
- Sparkling wine (Champagne, Cava, Prosecco). Not Pinot Noir based, but a Blanc de Blancs. But not Chenin Blanc either - too much fruit. - mostly Chardonnay
- Grüner Veltliner ?? | Sémillon | Sémillon & Sauvignon Blanc | Reisling | Pinot Grigio | Pinot Gris | Riesling | Gewürztraminer | unoaked Chardonnay | very dry Tokaji ?? | dry Alsatian Muscat ??
- Reds
- Pinot Noir with mild tannins and very little oakiness - using the grill or the broiler for the asparagus
- Wheat beer
- Natalie MacLean - Wine and Food matching tips
- Sauvignon Blanc | Albariño | Pinot Noir | Cabernet Franc | Chinon | Sancerre
- Port (ang) = Porto (fr,po)
- bread, grapes, chocolate, almonds, Hazelnuts
- edel de cleron, faisan avec porto d'érable, chevreuil madère, fourme d'ambert au lait cru, parmigiano reggiano 28 mois, manchego
- PlatsNetVins : Accords entre Plats, Mets et Vins
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