With spring in full force, and summer fast approaching, I wonder if we could discuss our experiences pairing wines with spring and summer produce. I’m particularly interested in vegetables with a touch of bitterness that can be awkward to pair as well as salad with lots of greens and acidic dressing. I’ve seen related threads, but nothing super comprehensive. Apologies if I missed it.
I’d love to hear about specific successful or particularly unsuccessful pairings. Gruner, Champagne, Sauvignon Blanc, simple rosés I’m sure are big on many people’s list. Wondering what else you all might recommend. Thanks!!
I’ve found asparagus spectacularly hostile to most white wines, and an unfortunate pairing of asparagus and Meursault (I was young and not in charge of the ordering) in a restaurant in London was so vile I remember it to this day, 30 years later.
I had a chilled asparagus soup Saturday night that was just delightful with a simple fruit forward dry Riesling (Long Shadows Poet’s Leap). It can be done!
Radicchio with Aligoté, arugula with Grüner, dandelion leaves with Sancerre, cruciferous veggies with any high acid white, golden oyster mushrooms with Chablis.
I haven’t found a pairing for niche produces like bitter melon, but some are best enjoyed on its own.
I don’t think that is really true. A white wine with some RS can match well, but I’d never call it a pairing.
It’s more like you are already drinking the wine with an appetizer and the salad joins in.
The best we have here in Southern Germany for vegetables is Grüner Veltliner (Pfaffl is fine …) from Austria and Silvaner from Franken.
Usually no Riesling, except with add. chicken or turkey
In southern Germany we tend to go in the direction of Pinot Blanc (Weißburgunder) or sometimes Silvaner. I think they pair well with a lot of veggies, including difficult veggies like asparagus.
Vegetables are the bulk of my meals year round, and just like with anything else, it all depends on the cooking method and accompaniments.
The white wines mentioned by OP are certainly classics, as are the Weissburgunder, Grauburgunder, Silvaner mentioned in the thread.
Count me in the camp wine of wine not being a match with salad and vinaigrette. I suppose it depends on the dressing, and maybe some folks like salad with creamy dressings or other savory meaty bits. But we tend to eat simple salads with acidic mustardy dressings, and basically treat them as a pause from the wine.
Is that a comment on Sherry per se or the pairing?
I guess what was in my mind is that in summer I’m often grilling vegetables, asparagus etc. what they are served with will usually drive the wine choice, but if they are served on their own (which I almost never do) then a fino might be good.
Use lemon juice or possibly white balsamic, and sparingly , for a less wine-unfriendly vinaigrette. Also a some Dijon and emulsify very well, apply sparingly, and ‘bien fatiguer la salade’. It’s all about harm reduction.
Mainly on the pairing - with any dish I want to drink a full glass or two (or 3…) … and I won’t drink glasses of Sherry …
I prefer it as an Aperitiv or in between (e.g. with a cream soup or fish soup) … or sweet with the dessert
Yep. My cousin ordered the veg menu at TFL. One of the courses was asparagus. I told her it was going to make the Lafon Monty taste like cat piss, but she insisted to try it… and she confirmed I was correct.
