When it comes to pairing wine with seasonal specialties like artichokes, asparagus and morels, Joshua Wesson of Best Cellars says to think about balance.
Artichokes "sweeten" the palate, so you need to balance them with non-fruity, lemony, high-acid wines. Go for Muscadet, a sauvignon blanc from South Africa or New Zealand, or a bone-dry Mosel.
If asparagus and the acidic sauces that often accompany it are on the menu, balance the dish's pungency with a bit of fruit. Select a sauvignon blanc from California.
When serving morels, the wine to have is pinot noir.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.