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Jul 20, 2007 12:25 PM

Asparagus risotto pairing?

I am terrible at wine pairings. A friend is making asparagus risotto tonight and I need to bring the wine. I did a search and found only one suggestion: Sauvignon Blanc.

CH Addict

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  1. Any dry white or rose with a fair amount of acid and no oak.

    5 Replies
    1. re: Robert Lauriston

      I had a Four Vines "Naked" Chard (no oak) with fresh asparagus that I thought was very good. A very nice wine for around $13.

      1. re: Robert Lauriston

        Any Italian suggestions? I know squat about those varietals...

        1. re: chaddict

          Costamolino or any other Argiolas white.

          I have yet to encounter a bad falanghina.

          1. re: chaddict

            I've been drinking Inama Soave Classico a lot these days. I think it might do well.

            1. re: chaddict

              I assume you've made your decision already, but I would have recommended a serious verdicchio, if you can find it. It's a versatile grape that, in my mind embodies many of the best qualities of a both an off-dry Alsace-style riesling/gewurztraminer and a bracing Sancerre (sauvignon blanc). I've paired it with risottos with great success.

          2. Gruner Veltliner is supposed to marry well with asparagus. It is a native of Austria which is close to Italy?

            1 Reply
            1. Sauvignon Blanc and Chardonnay are the two most predictable matches here. As an extra wine-friendly twist to the dish,, add a hint of appropriate cheese to the risotto. Chevre, gruyere, provolone (authentic italian), and tomme basco are all monster matches for sauvignon blanc. If serving a chardonnay add a hint of chevre, comte, or gruyere....

              As for Italian whites, I've never matched same specifically with an asparagus dish but for roasted veggies in general Soave Classico Superiore is a very nice match.

              1. I would also recommend an assertive, acidic albariño from the Rias Baixas region in Spain. It's one of my favorite whites in the world and pairs well strongly-flavored veggies, IMO.

                1. Picpoul de Pinet (a Languedoc white grape variety that means "lip stinger").