Asparagus, Meet Wine

If opening a restaurant just for three months a year seems crazy, consider a three-month-only restaurant that also serves only one food. In Alsace, from now until summer, small restaurants dedicated to asparagus alone, open their doors. Every single dish on the menu is comprised of the fat, juicy spears. Asparagus aficionados believe there to be only one perfect wine accompaniment to them: dry muscat. Indeed, after a long winter, the most sensational way to celebrate the arrival of spring is with a huge platter of asparagus drizzled with hollandaise sauce, and a cold bottle of a great Alsace muscat like Domaine Zind Humbrecht “Goldert” Muscat Grand Cru.

WineSpeed: Weekly Wine Intel From Karen MacNeil

“No! We’ve only been growing cab franc here for 900 years. There is still so much to learn.”

—Mathieu Baudry of Domaine Bernard Baudry
Upon being asked if he would consider growing red grapes other than cabernet franc in Chinon (Loire Valley) France.

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