Combining wine and vegetables can be challenging. But it can also enhance the flavor of a dish in excellent manners…
If a meal is served with an appropriate wine, it enhances the enjoyment of drinking and eating with the wine and food are elevated to a new dimension, one that delights the palate and makes you stop. However, pairing wine with food is difficult… Where to begin? Particularly when it comes down to pairing wine with somewhat mild-mannered, but sometimes difficult to pair with spring fruits and vegetables.
Serve spring vegetables with confidence by following this easy Wine pairings guide!
Here’s a quick guide for choosing the best wine to complement your Spring menus… You will never have to think about what to prepare for asparagus!
Artichokes | Blanc de Blancs & Chardonnay
Artichokes are so sharp that you’re wondering what kind of person could consume them. However, beneath the armor-like exuberant leaves is a soft heart. It requires attention when paired with wine or could quickly become overwhelmed. The most crucial factor to take into account is the way the artichoke will be prepared.
If you want to serve artichokes in a simple way, whether saucy or accompanied by vinaigrette sparkling wine – particularly one called a Blanc de Blanc – is your preferred choice.
For more savory dishes in which artichokes are braised or packed with meat, served with a creamy sauce, or cooked in risotto or pasta or risotto, a Chardonnay will do the trick. In the case of light dishes, such as braised artichokes by themselves or with risotto, then you can serve a non-oaked Chardonnay. In the event that artichokes were cooked with a more rich creamy sauce or an savory risotto dish, then an opulent, buttery Chardonnay is more appropriate.
Asparagus | Gruner Veltliner
This spring veggie is notoriously difficult pairing with wines and with good reason. The green and vegetal notes can make wine appear a bit off. If you pair it with wines that possess good acidity and notes of grassy/herbal asparagus is an excellent wine companion.
Gruner Veltliner (also called “gru-vee”) is always a fantastic choice regarding asparagus. Its juicy acidity, mineral notes, and herbal notes perfectly combine with the mysterious vegetable. Other wines that have similar characteristics are also worthy choices. A Sauvignon Blanc from cool regions such as Sancerre from the Loire Valley, Marlborough in New Zealand or the North Coast in California, or a Vermentino made in Sardinia… Both go well with asparagus.
Fennel | Pinot Gris & Pinot Blanc
With its distinct anise-like flavor, it is an oenologically-sound white wine vegetable! However, just like artichokes, it is essential to pay attention to the way preparation of fennel – raw Fennel and cooked fennel must be paired with a variety of wines.
For fennel that is raw (think shaving fennel for salad) A moderate-bodied, crisp white with notes of herbal and citrus is perfect. Also, a Pinot Gris works very well. While there are many varieties (and quality!) of this very well-known varietal you can find a well-crafted Pinot Gris from just about every part of the world. For raw fennel it is recommended to choose a lighter version. preferred. Alternately, you can drink the Sauvignon Blanc (from cooler regions) or for a Verdicchio made from Central Italy or a Friuli from Northeast Italy.
For fennel cooked that is baked, braised, or pureed it’s best to choose the right wine and has a smooth acidity and a smoother mouthfeel. A full-bodied, delicious Pinot Blanc, or Chasselas from Alsace can be used to great effect. Of of course, a Chardonnay wine wouldn’t be out of place in this region as well!
Leafy greens | Sauvignon Blanc
(Arugula, Spinach, Watercress and Baby lettuces)
Fresh, tender spring lettuces are usually eaten raw in salads to cleanse your palate and scream for a refreshing Sauvignon Blanc! It’s perhaps the most simple spring-inspired pairing to prepare. Make sure you think of about cool weather Sauvignon Blanc, the kind which is slim and can make your mouth feel tingly.
There are other wines that can be used particularly when you think about how the delicate leaves are adorned. With citrusy vinaigrettes, Albarinos from Rias Baixas in Northern Spain, Assyrtikos from Santorini (which are incredibly fresh!) and Greco di Tufos, which hails from Campania are simply amazing.
