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!