It is often hard to find the right types of wine to go with foods that have a short season. You have no sooner tried a couple than the season is over before you have really had time to experiment. One of my favourite foods falls into this category. I love English Asparagus, especially that which comes from the Vale Of Evesham. It’s not that pale wishy washy blanched variety that you see around, but a rich bright green, with a subtle and delicate flavour that could easily be overpowered by many wines.

There is a wonderful book, A Passion For Asparagus, by Chris Sheehan which gives some guidance – along with more information about Asparagus than you would have thought possible! He suggests a crisp, dry Sauvignon Blanc or Pinot Grigio which will cope well with the flavours of the Asparagus. I have to agree with his comments that anything oaked would be disastrous, and I certainly wouldn’t risk a Chardonnay – it would overpower the Asparagus completely. My own favourite choice would be a Pouilly Fume. The gunflint nose and mineral notes in the wine would enhance the flavour of the luscious ‘Gras’ as it is known in the Vale. I do have to confess to a slight prejudice – it is probably my favourite white wine, and the fact that it goes so well with one of my favourite foods is an added bonus. A word of warning though, if you are putting a rich sauce with the Asparagus, choose a wine that goes with that, for example a Hollandaise Sauce would almost curdle in your mouth with Pouilly Fume, but a good Sancerre from the other side of the Loire would match well.

Chris’s book can be obtained by clicking here if you also have A Passion For Asparagus.