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Seasonal Food Wine Matching – Asparagus

English asparagus is in season for just ten weeks a year between April and June.  Colchester may have its natives and Devon its cream, but Grass – as it is called in Worcestershire – is the most delectable English delicacy of all. Cut by hand from beds in the Vale of Evesham or the Witley hills, beyond Worcester, steamed and served with melted butter – sorry, low fat spreads just won’t do! –  or homemade hollandaise sauce; it’s a dish to die for.

Our guest eat-the-Midlands wine and food journalist & broadcaster,  Philippe Boucheron, believes that he has found the perfect wine to accompany asparagus.  It is Freeman’s Bay 2008, a simple, zesty, fresh and refreshing New Zealand Sauvignon Blanc from Aldi for only £5.99.  The wine from the Marlborough region is an example of an excellent vintage and unobtrusive wine-making. Following pressing the juice was held at 10°c for three days and then made and matured in temperature controlled stainless steel, before bottling under a Stelvin screw-cap some five months following the harvest.  The generous nose is packed with ripe gooseberries underpinned by grass and a suspicion of asparagus, all of which follow on the mouth with a surprising length for such a young wine.

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