tag:blogger.com,1999:blog-3799854524070158890.post2203656767325728019..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Pairing Wine with AsparagusBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-3799854524070158890.post-28752126776607984822012-06-20T14:02:15.264-04:002012-06-20T14:02:15.264-04:00I'm thinking Muscadet with asparagus. Waddaya...I'm thinking Muscadet with asparagus. Waddayathink?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-20030733686417786432011-06-04T14:29:27.649-04:002011-06-04T14:29:27.649-04:00agree with elwood -- try a good one, for instance,...agree with elwood -- try a good one, for instance, for instance a FX Pichler. If you don't wanna pay 60$ per bottle for the Smaragd, try his cheaper Federspiel, which is also amazing.fabiannoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-12083851994337613152011-04-05T14:42:46.315-04:002011-04-05T14:42:46.315-04:00Hmmm, one way to pair asparagus and wine is to mak...Hmmm, one way to pair asparagus and wine is to make the wine from fermented, mashed asparagus: <br /><a href="http://www.boxwines.org/articles/asparagus-wine.htm" rel="nofollow">Asparagus Wine</a>.<br /><br />Doesn't sound all that yummy to me, but I haven't actually tasted it.Box Wineshttp://www.boxwines.org/noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-74578437301464150482009-10-27T14:37:34.434-04:002009-10-27T14:37:34.434-04:00A good story
GK Chesterton: “The poets have been...A good story <br /><br />GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”<br /><br />Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.<br /><br />From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain: <br /><br />“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.” <br /><br />I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published. <br /><br />I believe cheese and wine lovers should be told about this publication. <br /><br />Enjoy.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-65021461061292480652009-05-21T21:02:01.080-04:002009-05-21T21:02:01.080-04:00Okay...Gruner it is next time. Thanks for the comm...Okay...Gruner it is next time. Thanks for the comments.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-43646354108849200702009-05-20T22:56:33.337-04:002009-05-20T22:56:33.337-04:00I think you're right about the fruit, Neil. I've b...I think you're right about the fruit, Neil. I've been going nuts on the asparagus lately and find it's pretty easy to pair with wine, even reds, so long as they're not about big fruit.<br /><br />I threw some spears on the barbecue this weekend and found they went well with a Crozes-Hermitage from Domaine Belle. Tonight I stir fried asparagus with leek and onion, tossed it in soy-peanut sauce, and it was brilliant with the '99 Renaissance Cabernet Sauvignon. Neither of these wines are fruit driven.<br /><br />I've heard that very dry Alsatian muscat is great with asparagus. Certainly the GV pairing makes a hell of a lot of sense.Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-27123957108757550682009-05-20T19:51:11.829-04:002009-05-20T19:51:11.829-04:00Avoiding most American wine!!! You really should t...Avoiding most American wine!!! You really should try a Farella-Park Sauvignon blanc with that asparagus.Vinogirlhttps://www.blogger.com/profile/10145696108646897751noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-32188264276222678552009-05-19T17:03:00.000-04:002009-05-19T17:03:00.000-04:00In general, I agree about cheap GruVe. But I love...In general, I agree about cheap GruVe. But I love Hofer.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72079207539330583922009-05-19T12:29:00.000-04:002009-05-19T12:29:00.000-04:00I'd also suggest Gruner veltliner. But with a cave...I'd also suggest Gruner veltliner. But with a caveat - good Gruner is pretty good, but cheap Gruner might as well be cheap pinot grigio. Your mileage may vary. <br /><br />Last night we opened up an i clivi, "Brazan" Collio 2003. It was a touch heavy for the halibut, but matched the asparagus just fine. It had some fruit, but a lot of floral qualities that seemed to meet the iron-rich earthiness of the asparagus.elwoodnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-40737524540351441352009-05-18T23:16:00.000-04:002009-05-18T23:16:00.000-04:00An Alsatian Grand Cru Muscat w/o a great deal of r...An Alsatian Grand Cru Muscat w/o a great deal of residual sugar works nicely. I've been enjoying the 2004 Dirler Muscat Grand Cru Spiegel of late. Also a very dry Tokaji sec, such as the Kakas bottling from Zoltan Demeter pairs admirably. The latter wine has been available by the glass at Terroir recently. <br /><br />Best,<br />JohnTenbrooksnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18159592362934624072009-05-18T22:36:00.000-04:002009-05-18T22:36:00.000-04:00The Aussie option of course would be a straight Se...The Aussie option of course would be a straight Semillon - from either the Hunter, Barossa or Margaret River, or a blended white of Semillon and the aforementioned sauvignon blanc.Edwardhttps://www.blogger.com/profile/16020445581810054798noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-59934461864207607792009-05-18T19:17:00.000-04:002009-05-18T19:17:00.000-04:00I have also enjoyed any dry sherry beyond fino (am...I have also enjoyed any dry sherry beyond fino (amontillado, palo cortado, oloroso, as well as dry px from montilla-moriles). Also these work well with artichokes, another fruity-wine killer.SteveGhttps://www.blogger.com/profile/07100177837336511113noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-75959759099531591322009-05-18T16:38:00.000-04:002009-05-18T16:38:00.000-04:00Great thoughts. I've heard the GruVe thought as w...Great thoughts. I've heard the GruVe thought as well, though I haven't been terribly impressed the few times I've tried.<br /><br />If you're going with the anti-fruit concept, which makes sense to me, I'd run straight for Pépière: the vinous anti-fruit. Though any excuse for Montbourgeau is good in my book.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76483039849748395532009-05-18T16:27:00.000-04:002009-05-18T16:27:00.000-04:00Looking for bubbles and no fruit. Sounds like a b...Looking for bubbles and no fruit. Sounds like a beer pairing to me.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-45948192721927146472009-05-18T15:15:00.000-04:002009-05-18T15:15:00.000-04:00I'm told Gruner is good with asparagus but I have ...I'm told Gruner is good with asparagus but I have not tried it. Seems to me, that some of the higher acid Italian whites might work.<br />Never thought of bubbles . . .<br />Best, JimFlorida Jimhttps://www.blogger.com/profile/08425683028082383050noreply@blogger.com