It’s springtime and springtime means Spargel!

Spargel is the “Austrian” term, (read: German) for the vegetable more commonly known to the US as asparagus. This isn’t any old asparagus, though, year-to-year European countries patiently await the arrival of freshly-grown, quality spargel… in particular the white variety!

This from the AWMB:

“… while those who think of “asparagus wine” as fragrant, light and crispy Spring wines from the latest vintage are on the right track – there is still so much more. Because full, robust and mature wines often make optimal partners for young vegetables. Indeed, the ideal combination of wine with different asparagus recipes is complex. Which is why a thorough look at this topic is worthwhile – the pleasures oftasting asparagus together with wine surely will be enhanced.”

Here are some basic rules:

Basic Criteria for Asparagus Wine

White Wine Practically without exception, asparagus wines are white
Dry As a rule, asparagus wines should be dry
Body Ideally, asparagus wines should be medium- to full-bodied, but with an alcohol level that is not too high
Maturity Wines that have aged 2 – 3 years usually fit much better to asparagus than those from the last vintage
Acidity Elegant, fine and well-integrated
Aroma For the most part, a neutral bouquet is advantageous – no Botrytis
Wood A slight wood note only for special recipes, such as Hollandaise, Polonaise, etc.

Want to eat spargel like an Austrian? Check out this great recipe from Seasonal Restaurant and Weinbar’s Chef Wolfgang Ban…we simply can’t get enough!

asparagus and gruner