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spring has sprung--asparagus and artichokes

What are the non-trolls drinking with their spring veggie fare?

Due to various food sales at different markets, six of us who had a Bad Day and needed food and wine to improve the situation made a simple pollock and lemon butter dish, accompanied by Deborah Madison's Asparagus and Artichoke Saute from her book Local Flavors.

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Good simple fish. Fabulous veggie dish (above mentioned veggies plus mushrooms, zucchini (courgettes for the Brits), scallions, and garlic, with a sprinkle of toasted bread crumbs and a bit of grated Parmesan. But what to drink to finish erasing the day's sorrows?

We ended up testing Andrea Immer's recommendation of Gruner Veltliner, a nice Sancerre, and half a bottle of Hogue Sauvignon Blanc. The Gruner stood up best to the vegetal onslaught (but not as good with the fish as the Sancerre), the New World Sauvignon handled the fish and the veggies nicely but not magnificently, and the Sancerre was lovely with the fish but not so great with the veggies. Without wine, the fish and the veggies were delicious together, though.

So my question--how could we have balanced out this meal to perfection, or could we have? Due to the ongoing sale of the forementioned products we all intend to try again. Please don't tell us to drink water...

Reply to
cutecat
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Boy, I have to say I think you did about as well as could be expected. Artichokes and asparagus are both tough matches, and then a fairly delicate fish (with a citric sauce). I probably would have gone with the Gruner Veltliner.

Maybe a lighter GV - don't know what you had, but if it was a Smaragd level that overwhlemed the fish, maybe a lighter style?

My only other thought- out of left field- what about a Savennieres? Acidity to match the fish, and a slight bitter edge which might be complemented by the tendency of asparagus/artichokes to make things taste a little sweet. But I think I'd go with GV.

Reply to
DaleW

I'm going morel hunting on saturday and I'm hoping for a basket of fresh morels. I usually simply lightly flour and sautee the first batch of the year with butter and a few wild onions (ramps) and make a meal of it with a simple salad of greens and goat cheese. I'm thinking of opening either a Brunello or a red Burgundy.

Reply to
Bi!!

Neither the goats cheese nor the greens will go well with such big reds, IMHO. I would stick to a white, maybe a sauvignon with very little oak.

On their own I agree that the morrels would have been great with your wine choice.

Mike Tommasi, Six Fours, France email link

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Reply to
Mike Tommasi

thinking

I was actually thinking of opening a Prosecco with the salad.

Reply to
Bi!!

Morels with cream - Montrachet. Morels without cream - Oregon Pinot Noir. With the above I would probably add some fresh linguine, but I am a pig for pasta.

Reply to
cutecat

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