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
the "Frankfurt Green Sauce" Quiche with herbs
the "Frankfurt Green Sauce"
- 200 Gramm Mehl
- 100 Gramm Butter
- je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
- 100 - 125 Gramm Schwarzwälder Schinken
- 7 ganze Eier
- 125 ml Sahne
- 100 Gramm Frischkäse
- 1 EL Zitronensaft
- nach Geschmack Salz & Pfeffer
Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p
<p>Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small
and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.
Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.
- Riesling (trocken)
with wild mushrooms Cream of potato soup
with wild mushrooms
- 300 Gramm geschälte Kartoffeln
- 100 Gramm Wurzelgemüse
- 100 Gramm Waldpilze
- 1 ganze Zwiebel
- 1 ganze Knoblauchzehe
- 30 Gramm Speckwürfel
- 40 Gramm Margarine
- 750 ml Brühe
- 200 ml Sahne
- 1 Zweig Thymian
- nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat
Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.
Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.
- Riesling (trocken)
- Riesling (halbtrocken & feinherb)
White asparagus with pancake strips Asparagus with "Kratzete"
White asparagus with pancake strips and champagne butter sauce.
- 1kg Weißer Spargel
- 200g Mehl
- 4 Eier
- 150ml Milch
- 1TL Butterschmalz zum Braten
- 2EL Butter
- 1 Zitrone
- 1 Prise Zucker
- 1-3 Schnittlauchröllchen zum Garnieren
- 1 Für die Soße:
- 150g Butter
- 50ml Sahne
- 50ml Sekt
- etwas Salz und Pfeffer
Mix the flour with the eggs, milk and a pinch of salt to make a smooth pancake batter. Leave to soak for 30 minutes.
In the meantime, peel the asparagus and cook in salted water with 2 tbsp butter and a pinch of sugar until al dente. Drain well and keep warm.
<p
<p>Pour the pancake batter in batches into hot clarified butter
.
pour into hot clarified butter. When the underside is browned, use a fork to scrape into pieces. Finish frying until the pieces are golden yellow.
For the champagne-butter sauce, bring the cream to the boil, reduce slightly and stir in the cold pieces of butter (walnut-sized). Add the sparkling wine and season to taste with salt and pepper.
<p
<p>Arrange the asparagus on pre-warmed plates. Add the kratzete, drizzle with the sauce and garnish with chives.
<p
<p>Wine recommendation:
A mild and dry Gutedel or a delicate Kabinett wine from Riesling or Pinot Blanc.
- Gutedel (trocken)
- Riesling (brut)
- Grauburgunder / Pinot Gris (brut nature)
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
