Interested to hear what you may choose to pair with the following salad please:
White asparagus panna cotta, white and green asparagus spears, sorrel and radicchio greens, sherry vinaigrette (slightly sweetened with a touch of honey), lavender and pistachio tuile, shaved cured egg yolks.
I’d give these a shot:
Smaragd Grüner Veltliner
Assyrtiko, maybe sigalas
Dry Riesling... Alsace
Semi Dry Riesling, Keller
I would go with a Condrieu or a California Viognier from a cooler site. If that's too hard to find or expensive then a Graves blanc or some oak aged sauvignon blanc, the honey vinaigrette is going to be your biggest obstacle though, anyway to make it more savory?
I really like the suggestion of Smaragd Grüner Veltliner above. I think a Sylvaner from Franken or Alsace would not be out of place. I'm not sure how easy those are to find in your market.
Ummmmm, Rosé sounds phenomenal here.
Clos Cibonne, Domaine Tempier, Clos Ste. Magdeleine, etc.
Thank you all for your replies, much appreciated.
Skin Contact/Orange wine with structure could work well here:
Dario Princic Ribolla Gialla
Strohmeier TLZ Sonne 5 (Sauv Blanc on the skins for 15 days)
Dry Alsatian Muscat or Gelber Muskateller from Austria would be my go to here.
Gruner for days here, if I was able to get as specific as I'd like, Kamptal Reserve, or if from Wachau Veyder-Malberg style of production, honey in the vinaigrette won't be too much of a problem if you have the perceived sweetness from a hint of botrytis.
I want Albert Boxler's Muscat Reserve or a Smargd Gruner from a warmer vintage.
Sounds delicious. I'd go with Sancerre.
I second those recommendations. I would of recommended something in line with these.
I'll echo the smaragd gruner, ideally with a bit of age to really pull out the nuttiness (looking at you, '09 Hirtzbergers...); continuing on the Austrian train a high-end gemischter satz from someone like Wieninger could also cover all your bases.
After that with both egg and greens on the plate I wouldn't discount a high acid semillon/sauv gris blend, maybe something from a warmer year in the Hunter Valley or a producer like Smith-Haut-Lafitte in Pessac...
How about red wine?
Chevillon Passetougrains or Olga Raffault Les Picasses Chinon with a touch of age would be delicious
The moment I saw "asparagus" I thought Grüner Veltliner or Sauvignon Blanc (probably Sancerre over anything else).
Second option, theres always a Champagne that goes well with everything. Leaning towards Brut Nature in this case.