This exceptionally early asparagus season has made me think of all those lovely Sauvignon Blancs that are ideal with my favourite vegetable.
Sauvignon is so great because it has the green, grassy flavours such as green pepper or even asparagus which are sometimes used as tasting notes as well as the gooseberry and cut grass terms. Often green vegetables can have a slight bitter flavour which can make wines seem harsh and metallic. But Sauvignon is fruity and positive enough to stand up to those characteristics.
Fresh steamed asparagus with a dash of melted butter just needs a light Sauv like the Mellot vin de pays de Jardin de la France (£5.75). But anything that has been roasted could take a richer wine like the Mission from New Zealand (£7.99). Risotto, or quiche with the extra creamy flavours really work well with the full and minerally Sancerre (£9.99).
So the asparagus season can linger hopefully to mid June again and you won't run out of ideas for eating it or get bored with a wine that goes with it!
