Our recipe of the week is risotto with asparagus and spring mushrooms . . . so we asked sommelier David Ohr to give us some wine choices.
"[The Risotto] sounds tasty! This is one of those dishes that works great with either red or white wine . . .
My top choices are a lighter style Nebbiolo based wine from Italy 's Piedmont region like Gattinara, or a Pinot Noir from France 's Burgundy . Both have beautiful acidity to counter the asparagus, but some pronounced earthiness to play off the mushrooms . . . and each has the body to work with the full flavored risotto.
For white wine lovers the can't miss choice is a white burgundy. I like a Meursault. This more acidic styled chardonnay is a terrific contrast to the creamy risotto but has enough depth to handle the other flavors. So, from a lighter red to a fuller white, the fun is to pick what suites your taste best. and enjoy!"
Pop the cork™.
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