Asparagus, a spring delicacy with a brief seasonal window, inspires complex wine-pairing questions due to its unique compound, asparagusic acid, which affects taste perception. Erin Henderson, a sommelier, highlights that both green and white asparagus can clash with wines, making green taste metallic or bitter. White asparagus, grown in darkness, has a milder taste. Henderson suggests Grüner Veltliner as an ideal pairing, citing its balanced citrus and herbal notes that complement asparagus dishes, especially those enhanced by sauces like Hollandaise.
"People freak out about pairing wine with asparagus because the vegetable has a compound... which clashes with wine."
"Asparagus on its own makes a wine taste metallic, overly bitter, or tart."
"White asparagus... lacks the herbal, grassy aspect of green... It's milder, maybe slightly sweeter, and generally earthier."
"...we want to acknowledge the creamy, sweet butter and the tart lemon in addition to the green note of..."
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