Aspargus & Wine
Asparagus's slightly bitter notes can, however, make it a tricky partner when it comes to wine. It often clashes when paired with the standard fruit-driven varietals. Possible alternatives: Silvaner, Weißburgunder, Grauburgunder and Rivaner (Müller-Thurgau). With their round acidity and delicate fruity aromas — reminiscent of pears, apples, nuts and flowers — they lull these savory stalks into submission, even coaxing out a bit of sweetness.
Facts
-
1 cm
per day asparagus grows at the start of the season
-
20-25 days
asparagus needs until it is "fully grown"
-
June 24
end of asparagus season
-
29.000 ha
asparagus cultivation area in Germany
Wine and Asparagus Pairings
White Asparagus – classic 'Spargel' is a true delicacy with its distinctive juxtaposition of mild, almost sweet and pleasantly bitter flavors. The subtle aromas of Silvaner from Rheinhessen or Franken, as well as Gutedels from Baden provide flavor-rich asparagus with plenty of room to move and breathe.
Violet Asparagus – with slightly richer aromas than its snow-white sibling, and a correspondingly deeper bitter note as well. Weißburgunder, such as a bottle from Baden or a fresh Rivaner from Franken, serve as excellent pairing companions.
Green Asparagus – the color is more intense, as are the aromas. Rich aromas require a wine of suitable and similar weight. Pfalz Rieslings and powerful Grauburgunder and Chardonnay (unoaked) make an ideal complement.
Sauces – the classics include melted butter, chopped eggs, Hollandaise and tartar. Rich sauces benefit from the contrast of a zippy wine pairing. While the fine spirited acidity in Mosel Rieslings serves to lighten a rich sauce, spicier versions demand a wine of considerable expression.
Salads – Asparagus with a mild vinaigrette or a mildly spiced dressing. If using vinegar, try white wine vinegar mixed with a bit of the asparagus broth. Mild vinaigrette pairs beautifully with a Silvaner from Franken or an off-dry Rheingau Riesling, whose playful acidity ensures that its voice sings bright and clear.
Asparagus with Fish, Meat and Ham
Fish with Asparagus – fresh salmon or arctic char, poached or lightly sautéed in butter, with a touch of Hollandaise sauce — it doesn't get much better than this! Elegant, expressive yet still slightly savory aromas require a balanced wine pairing: A friendly Weißburgunder from the Pfalz or a refreshing Rivaner from Franken represent ideal companions.
Pork – milder when cooked, while the traditional cured variety (from Italy or Spain) delivers a slightly nuttier yet mild spice. The sweet nuances of the asparagus and the saltiness of the ham form beautiful gustatory counterpoints. We recommend Sauvignon Blanc or Silvaner with a delicately fruity character.
Savory meats ask a lot of the fine aromas of the asparagus. Veal or pork cutlet, or a mildly spiced roast, can feature an expressive range of aromas. There are also expressive, robust wines with the rich aromatic range to more than hold their own. For a truly delicious pairing try Weißburgunder, Grauburgunder or Chardonnay such as those from Baden.
Ideas for an Open Air Asparagus Picnic
White wines that pair well with asparagus dishes should be served appropriately chilled. Whether at home or in a restaurant, there's always a solution: Should you find yourself on the beach, bury the chilled bottle in wet sand, or take advantage of the cold from a nearby brook. Or take a peek at one of our wine cooling bags, sleeves or chillers (available in the DWI Gourmet shop). Once pre-chilled in the refrigerator, they keep white wine at a proper serving temperature for a good long while.
So how best to prep the asparagus? Simply, with Hollandaise sauce and baby potatoes? Or a bit more daring: cooked al dente and wrapped in cured, thinly sliced ham (Black Forest, San Daniele, Bayonne, Serrano - whatever suits your taste). For extra flair, pair with a mild mayonnaise dip accented with yogurt, lemon juice, capers and parsley.
If you would prefer a picnic in the park, and the journey from oven to blanket is not too far, then try filling a puff-pastry with asparagus and dot it with plenty of butter and spice (salt, pepper, nutmeg). Bake in a hot oven and wrap up in aluminum foil to keep warm, or lay on a pan for transport to the park.
A refreshing option: a salad of asparagus, baby potatoes, smoked fish, and a few pieces of lemon and lemon juice dressing, olive oil and mustard, a pinch of sugar, cayenne pepper and salt to taste. Fill into a canning jar, or into several small jars, one for each diner. Any of the asparagus wines will make a beautiful pairing. And now: Enjoy the fresh air!
Why is asparagus called "white gold"?
Asparagus has been grown and consumed since the 16th century. At that time it was the vegetable of the nobility, because asparagus cultivation was costly and the price was correspondingly high. Therefore, asparagus is still called the "noblest" or "king of vegetables", but also "white gold".
Varietals
More recipe ideas
with pears, beans, parsley root and black walnuts Venison medallions
with pears, beans, parsley root and black walnuts
- 12 Stück Rehmedaillions (a 80g)
- 30 Gramm gebratene Speckstreifen
- 200 ml Bechamelsauce
- 3 EL Sonnenblumenöl
- 8 kleine Petersilienwurzeln mit Grün (alternativ Knollensellerie)
- 6 - 8 breite Schnippelbohnen
- 1 große Birne
- 4 - 6 schwarze Walnüsse
- 100 ml Wildfond
- 2 EL Butter
- 2 Stängel glatte Petersilie
- nach Geschmack Salz
Preheat the oven to 180 °C top and bottom heat. Clean, peel and trim the parsley roots. Clean the beans and cut into diagonal pieces. Blanch the parsley roots and beans separately in boiling salted water and rinse immediately in iced water.
Cut the walnuts into eighths and warm in the game stock. Wash the unpeeled pear, cut into eighths, remove the core and cut into thin slices. Fry the venison medallions on both sides in oil, then finish cooking in the oven for approx. 3 - 5 minutes.
In the meantime, toss the beans and parsley roots in melted butter and season with salt. Arrange the vegetables with the black walnuts and pear slices on large plates. Place the medallions on top, garnish with game stock, Béchamel sauce and bacon strips.
Tip: You can make your own black walnuts. To do this, prick the walnuts all over with a fork or skewer and place in water for 10 days. Change the water every day so that the tannic acid can drain off. Boil the nuts 3 times in salted water until they are deep black. Simmer with bay leaves and peppercorns for approx. 20 minutes until soft. Layer in preserving jars and cover with syrup. The nuts can be kept for approx. 1 year.
- Spätburgunder / Pinot Noir (trocken)
- Pinot Gris (trocken)
with apples and nuts Tarte flambée
with apples and nuts
- 250 Gramm Weizen- oder Dinkelmehl
- 150 Gramm Crème fraîche
- 150 Gramm körniger Frischkäse
- 2 säuerliche Äpfel
- 1 - 2 Zwiebeln
- 30 Gramm Walnüsse oder Haselnüsse
- 15 Gramm Hefe
- 1 EL Zucker
- 2 EL Olivenöl
- 2 Zweige frischer Thymian
- Nach Bedarf Salz & Pfeffer
- 200 ml warmes Wasser
For the yeast dough, sieve the flour into a bowl and make a well in it. Dissolve the yeast in a little warm water and pour into the well. Cover the bowl with a cloth and leave to rise for 10 minutes. Then knead the pre-dough with the dough hook of a hand mixer and gradually work in the warm water, the oil and a teaspoon of salt. Leave the kneaded dough to rise until it has doubled in volume (approx. half an hour, in a warm place).
Cut the onions into wedges. Roughly chop the nuts. Core the apples, cut into slices (the thicker the apple slices, the juicier the tarte flambée) and sprinkle with the sugar.
<p
<p>After resting, divide the dough and roll out each half on a baking tray lined with baking paper. Preheat the oven to 220 °C (top and bottom heat)
Spread the crème fraîche evenly over the tarte flambée and top with the apple slices and onion wedges. Spread the fresh cheese on top and sprinkle with the walnuts. Sprinkle with a little salt and pepper.
Bake on the lowest shelf for 12-15 minutes and sprinkle with the fresh thyme before serving.
- Riesling (halbtrocken & feinherb)
- Riesling (lieblich)
with herb crust Roast turkey
with herb crust
- 600 Gramm Putenbrust am Stücke
- 0,25 Liter Weißwein
- 0,25 Liter Gemüsebrühe
- 4 ganze Tomaten
- 4 Scheiben Toastbrot
- 2 ganze Eier
- 2 Stück Zwiebeln
- 75 Gramm geriebener Emmentaler
- 1 Stange Porree
- 1 Bund Schnittlauch
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.
<p
<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.
Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.
<p
<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.
About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.
Arrange on plates with the vegetables and serve. Serve with rice.
- Pinot Gris (trocken)
- Chardonnay (trocken)
with goat's cheese Courgette and chanterelle salad
with goat's cheese
- 2 ganze Zucchini
- 3 EL Rapsöl
- 1 kleine Schalotte
- 300 Gramm Pfifferlinge
- 1 Msp. gemahlener Piment
- 2 Bund Rucola
- je 1/2 Bund Kerbel u. glatte Petersilie
- je 3 EL Walnuss- u. Rapsöl
- 4 Stück Ziegenkäse-Taler
- 1 Prise Zucker
- nach Belieben Salz & Pfeffer
Salad:
Wash the courgettes and slice thinly. Place in a bowl and mix with the oil.
Heat a grill pan and fry the courgettes in batches until golden brown. Season with salt and pepper, place in a bowl.
<p
<p>Peel and finely dice the shallot. Clean the chanterelles, wash if necessary and pat dry. Depending on size, cut in half if necessary.
<p
<p>Sauté the shallot in a pan until translucent. Add the chanterelles and fry vigorously for 3 minutes while stirring. Season with salt, pepper and allspice. Add to the courgettes. Wash the rocket and spin dry.
Dressing:
Wash the herbs, shake dry. Pluck the leaves, blend finely with both types of oil and vinegar in a blender or with a hand blender. Flavour with salt, pepper and sugar. Pour over the courgette and chanterelle mix and mix loosely with the rocket. Arrange on plates, sprinkle with goat's cheese.
- Pinot Blanc (trocken)
