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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 albariƱo 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").

                  1. There are two vegatables which are no no's with wine and they are Asparagus and Artichokes. I guess your risotto will have parmesan or pecrino so I would recommed a sauvigon blanc or chenin blanc. I would not buy expensive bottle of wine for this dish.

                    3 Replies
                    1. re: domeire

                      I disagree with the Asparagus/artichokes statement.

                      1. re: Yaqo Homo

                        I'd say for either vegetable, eating it raw or quickly blanched and enjoyed with wine would not be a favorable combination.

                        However, when you add flavors i.e. lemon juice, butter, mayo, tomato sauce, etc. you're really pairing wine with those added flavor elements (dip, sauce, etc.) and the vegetable itself becomes more of an afterthought.

                        Better yet, grilling is said to remove the undesirable flavors/compounds within these vegetables and they become much more food friendly.

                      2. re: domeire

                        Asparagus makes wine taste green, and artichokes make the wine taste sweet. You just need to choose a wine where that's not a problem.

                        Artichokes have less of an effect on your palate if they're swimming in butter or aioli.

                      3. I think the verdicchio and gruner suggestions were top notch, but my choice would be a bone dry riesling... Alsatian would be best, but there are some nice dry Aussie rieslings that would stand up to both the strong vegetal flavor of the asp. and also the richness of the risotto.
                        Sauv. Blanc would be a default for me, as i think it would pair decently, but more fun could potentially be had with one of the other options.

                        Curious to hear what you went with and how it turned out.

                        1 Reply
                        1. re: jonich24

                          It ended up he supplied the wine and I went to buy arborio and *attempted* to buy Bi-Rite ice cream but the line was around the block.

                          He chose a Gewurztraminer which was on the sweet side. Next time I'll go with your suggestions...

                        2. I know it's too late for your dinner, but fo those of you out there still interested in asparagus and wine pairings - Soave is the way to go. Once while at the wonderful Pieropan winery in Soave, they had a spread of appetizers on the table for us to enjoy with their wines. When I saw the platter of asparagus, I thought they were crazy, as we know that asparagus and wine is a terrible match usually. They brought this pairing to our attention and told us that they did it on purpose to show that Soave and asparagus really do pair nicely. I saw someone else post something about Inama, I also recommend them as well.

                          1 Reply
                          1. re: The Passionate Palate

                            Soave is my nomination for the most under-appreciated white wine in the world. Especially the classico superiores which are nearly 100% garganega. A very delicious food-friendly wine.