My friend and fellow wine consultant Kimberly Houston writes a wonderful blog entitled Wine and Walnuts. Her most recent article is all about asparagus. The recipe she shares (from Bon Appétit) is fantastic, as is her discussion of wines that are best for pairing with asparagus.
Kimberly’s Asparagus-related Findings
Kimberly talks about the fact that this yummy vegetable contains an amino acid called methionine. Apparently, when you couple methionine with asparagus’ already green, grassy flavors, the wine can end up tasting dank, metallic, thin and even bitter. Kimberly says that asparagus tends to make everything you drink with it taste a little green. Oh boy. Her very important recommendation is to steer clear of wines that have a lot of oak and a lot of tannin. So Chardonnay would definitely not be a good choice.
I hope you enjoy “Kimberly’s article.” I encourage you to comment on Kimberly’s blog to help get the word out about it.
Here’s to figuring out how to successfully combine even the most difficult foods with wine! I would love to hear about your experiences, both good and bad, with this challenging vegetable.