When it comes to vegetables, asparagus is a strange. First way, it can grow up to seven inches a day with good weather, which we gladly pick it farmers means that asparagus would otherwise soon should take over the world. Second, well, Pierre Larousse puts it in his Grand Dictionnaire Universel, "tout le Monde Connaît teniendo Fétide qu communiqué À l ' urine." You must not speak to French know what he's talking. And thirdly asparagus messes with wine.
Simply put, it is a very vegetable vegetable - controlled by the chlorophyll green, the taste is part of makes it adorable clashes with much crying. More importantly, it contains compounds such as asparagusic acid, which is a sulphur-carboxylic acid in case you wondering,... Well, enough of it. Basically lots of wine makes metallic and hard things taste. Not an ideal situation.
But the asparagus and wine lovers of the world should not despair. You can always do something like slather your asparagus with buckets cheese sauce - Voilà, wine-friendly asparagus, a kind - or, better yet, a wine that goes well with the stuff. Stay away from tannic red or oaky white and some citrusy and herbal Unoaked from France's Loire Valley, Grüner Veltliner from Austria, Alsace go such as a Sancerre or Pouilly Fumé Riesling, New Zealand Sauvignon Blanc, even Unoaked Chardonnay, especially from a colder region such as Oregon's Willamette Valley.
Could crazy or serve your asparagus with actual asparagus wine, made from fresh asparagus from the fine folks in the Fox barn market & vineyard in Shelby, Michigan.
Follow Executive wine editor Ray Isle on Twitter @islewine.
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