In the garden and in the kitchen, nothing shouts Spring more than asparagus. Very nutritious and low in calories it is a fresh, delicious treat on the spring table after months of winter vegetables.
From a wine perspective, asparagus is notorious for being difficult to pair with. In fact, many restaurants ban it from their kitchens for fear of a customer ruining their experience by selecting an incompatible yet fabulous wine to go with their otherwise delicious entree. In truth, asparagus may be a little tricky, but not impossible.
Avoid fruity wines, wines that are oaked, as well as, wines high in tannins.
Bright, fresh, minerally wines such as Gruner Veltliner or Sancerre pair well as they can complement the vegetative qualities of asparagus. An aromatic dry Alsatian Riesling also pairs well, however my top choice for a spring asparagus pairing is Pinot Gris, leaning more towards the lighter, crisper Oregon or Washington Pinot Gris or Italian Pinot Grigios as opposed to the fuller more rounded French Pinot Gris.