Asparagus is a perfect addition to your spring menu. It’s delicious in salads, as a side dish or in soups. It couldn’t be easier to prepare: Just snap the ends, wash the stalks, and pop them in the skillet, in the oven or on the grill.
But for all its culinary convenience, asparagus is a pain when it comes to wine pairing. What we appreciate about its flavor—deep and vegetal—is the very thing that makes most wines suddenly taste flinty and metallic when paired with it. Asparagus isn’t alone. Other umami-rich vegetables with low fat content, such as mushrooms and artichokes, have the same problem.
To remedy this weird science situation, you need a wine that can stand up to the heavy protein flavor of the vegetables. One varietal is totally cut out for the job. It’s grüner veltliner, a popular Austrian wine that has the perfect amount of acidity to complement the flavor of these tricky vegetables. While it may be unfamiliar, it’s easy to find. More local wine shops are offering grüner veltliners these days, and they’re usually at an affordable price falling somewhere in the $10 to $15 range.
