With green asparagus, good acidity in the wine is essential. Green asparagus has a fresh, sometimes bitter taste that can be well balanced by the refreshing acidity of the wine. Wines such as Sauvignon Blanc, Pinot Grigio and Grüner Veltliner are known for their high acidity and work great to accentuate and freshen the earthy notes of the asparagus. What is often overlooked is that many Burgundy wines also have great mineral freshness, especially those without wood aging and from steel or concrete tanks.
Minerality is a valuable property in wines. Wines with a slight minerality, often from cooler climates or specific terroirs such as the Loire Valley and Burgundy, can emphasize and enhance the earthy characteristics of the asparagus. This creates a more layered and interesting taste experience.
In addition, the fruitiness of the wine plays a crucial role. Wines with vibrant fruity notes, such as citrus, green apple or pear, can complement and harmonize the green flavors of the asparagus. These fruity nuances help to balance the bitter notes of the asparagus and add a refreshing dimension to the meal.
