Long-time lurker, first-time poster here.
I’m cooking a chicken stir fry with mixed mushrooms, asparagus, and a white wine/cream sauce, and I am pretty much baffled on a wine pairing. The chicken leads me in one direction, the mushrooms in another, and the asparagus in no direction at all. Before I give up and open a beer instead, I would love to get some input from this board.
I’d open a Pinot Gris from Alsace or Oregon. No reason a Riesling wouldn’t work.
Asparagus is generally not a good match for wine, but mixed with mushrooms in a cream sauce
it can be discounted.
When in doubt…Bubbly!
Gruner Veltliner is also something that can work with asparagus, but that’s the big pairing obstacle in the dish.
Yeah Roberto, bubbly would work great too!
Fiano di Avellino and Vernaccia are two more whites that should work, especially richer versions.
I concur with the Gruner.
Just stay away from anything oaky or steely.
P Hickner
My 2 cents: anything red would work. Rhone, burg, bdx, piedmont, you name it and it would work.
My mind went immediately to Gruner. I agree with the call for bubbles as an alternative. I also think Brad may be right so long as your red selection has some earthy elements to it - his were all old world and would fit that. Cream is your friend here. It mellows the vegetal nature of the asparagus and will work with acid or tannin. Chicken is neutral and mushrooms are flavor sponges.
What sort of herbs are we talking about here? Any other sauce adjuncts?
Thanks,
fred
Not many reds can stand up to asparagus. I agree with the gruner recommendation, otherwise beer.
I immediately thought Alsatian Pinot Gris, so good call PeterH. The other white suggestions are nice as well. Bubbles of course. That would be great. I’m not a stickler for food wine pairings so even though some people may chime in to say “red? are you crazy?” I’d just say that you can drink red wine so easily with most American meals, why not take advantage of a chance for richer but still acid white? Variety is the spice of life, no? Welcome by the way Tim. Hope the thread helps.
For what it’s worth, I can attest to the fact that 1972 Beaucastel and 1972 Mouton-Rothschild both have distinct notes of asparagus in their flavor profile. I attribute it to the weak vintage with underripe (green) fruit that had plenty of acid and tannin to preserve it. It’s possible that the asparagus would cancel out this flavor and bring more of the positive fruit elements of these wines to the fore. Without asparagus on the plate, the Beaucastel is better than the Mouton, by a mile, but don’t go spending too much on a crappy bottle of dodgy old wine for a flavor experiment unless you’re into that sort of thing.
Cheers,
fred
Soave Classico, or any by Pra, Ca Rugate, or Inama. these will ge well, possibly even with the asparagas.
What about a frizzante Lambrusco? 
(my first inkling was Gruner, btw)
Thanks to all for the input. Gruner seemed to be the most common recommendation, but it would have required a trip to the store or my storage locker. I actually ended up taking a slightly offbeat bubbly route with a Donnhoff Riesling Sekt Brut that had been lingering in my onsite cooler for a while. Worked fairly well.