If it's Springtime, it must be Asparagus time!

So many think that only young, fresh white wines make the ultimate asparagus companions – but this is not necessarily true. Asparagus wines should be - with a few exceptions, of course – dry, white and with harmonious, elegant acidity. Wines with a neutral bouquet are often preferred, and these can be two and even three years old. Also, some special dishes may seek wines that have been matured in wood. Medium-bodied Grüner Veltliner, for example, demonstrates here its unmistakable versatility and harmonious character. But then there is Weissburgunder, which can be a showcase wine with its lightly fruity bouquet and a hint of nuttiness to romance the asparagus flavours. And Zierfandler and Rotgipfler wines, with their own fruity and flavourful personalities, can pep up an array of asparagus recipes.

Sauce Hollandaise and the popular cream soup are, of course, asparagus classics. But a bit of variety can make the delicious Spring ambassador even more attractive. On warm days in May and June, an asparagus vinaigrette made with champagne vinegar and shallots is refreshing, especially when accompanied by a Sauvignon Blanc with good body, or a classic Rotgipfler. Asparagus that is lightly roasted or wrapped in bacon can complete a finely sautéed steak. But meat – whether pork, veal or beef – does not always require red wine. When asparagus is a part of the picture, a mature and powerful, full-bodied white wine can bring that “a ha!” element to the dish. For gourmets who prefer to go meatless, asparagus can take center stage in pasta dishes with red onions and cherry tomatoes, or when partnered with risotto or with morels. Roter Veltliner, a Grauburgunder Reserve or a dry, robust Traminer make exciting wine recommendations for such culinary delights.

If you're surprised about the diversity of asparagus and the array of delicious wines to accompany this culinary jewel, then please see the current asparagus brochure from the Austrian Wine Marketing Board!