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Asparagus risotto pairing?

chaddict Jul 20, 2007 12:25 PM

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. Robert Lauriston RE: chaddict Jul 20, 2007 12:33 PM

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

    5 Replies
    1. re: Robert Lauriston
      TonyO RE: Robert Lauriston Jul 20, 2007 12:37 PM

      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
        chaddict RE: Robert Lauriston Jul 20, 2007 12:46 PM

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

        1. re: chaddict
          Robert Lauriston RE: chaddict Jul 20, 2007 01:54 PM

          Costamolino or any other Argiolas white.

          I have yet to encounter a bad falanghina.

          1. re: chaddict
            bropaul RE: chaddict Jul 20, 2007 05:49 PM

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

            1. re: chaddict
              Yaqo Homo RE: chaddict Jul 21, 2007 05:19 PM

              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. Chinon00 RE: chaddict Jul 20, 2007 03:32 PM

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

            1 Reply
            1. re: Chinon00
              chaddict RE: Chinon00 Jul 20, 2007 03:47 PM

              Ooo! Good one! Thanks!

            2. c
              Chicago Mike RE: chaddict Jul 20, 2007 09:08 PM

              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. Yaqo Homo RE: chaddict Jul 21, 2007 05:23 PM

                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. d
                  domaine547 RE: chaddict Jul 22, 2007 04:50 PM

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

                  1. d
                    domeire RE: chaddict Aug 2, 2007 06:52 AM

                    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
                      Yaqo Homo RE: domeire Aug 2, 2007 03:03 PM

                      I disagree with the Asparagus/artichokes statement.

                      1. re: Yaqo Homo
                        vinosnob RE: Yaqo Homo Aug 2, 2007 06:15 PM

                        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
                        Robert Lauriston RE: domeire Aug 6, 2007 07:09 PM

                        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. jonich24 RE: chaddict Aug 2, 2007 08:20 PM

                        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
                          chaddict RE: jonich24 Aug 6, 2007 06:39 PM

                          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. t
                          The Passionate Palate RE: chaddict Aug 12, 2007 04:25 PM

                          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
                            Chicago Mike RE: The Passionate Palate Aug 12, 2007 09:30 PM

                            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.

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