For this monthly column, industry experts share their insights into matching food with drinks by giving real-world examples of dishes and the beverages that they serve with them.
July 8, 2013
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The dish: Wood Grilled Asparagus — warm, lightly charred local asparagus with chilled velvety lemon mousseline, citrus and shaved Norwood Gruyère; $11
The wine: 2010 Nigl Kremser Freiheit Grüner Veltliner; Kremstal, Austria; $12 per glass, $45 per bottle
Grape varietal: Grüner Veltliner
Decca’s Wood Grilled Asparagus
The pairing: A high-acid wine such as Grüner Veltliner is a great match for asparagus, one of the more difficult flavors to pair. The acid plays nicely with the asparagus and cuts through the smoky grilled flavors and the richness of the mousseline.
Wine tasting notes: This Grüner Veltliner is aromatic, floral and very clean. It’s spicy mid-palate with a bright fruit finish.
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