A creamy, colorful, and flavorful first course, asparagus risotto is an easy and pure recipe perfect for enjoying on a mild summer day. But which wines work best with it? Here, Luca Maroni offers his suggestions for pairing wines with asparagus risotto.
Asparagus Risotto with a Fiano di Avellino
Fiano di Avellino Radici Mastroberardino
“The selection of Mastroberardino wines offers a splendid analytical and sensory value. A Fiano di Avellino Radici that alternates sweetnesses of fruit and flower with notes of cedar and balsamic oak veins of superlative persuasiveness.”
Straw yellow in color, the wine chosen by Luca Maroni to pair with asparagus risotto offers a multitude of aromas, including herbs like thyme and sage, hints of pear, pineapple, acacia, hazelnut, citrus, hawthorn, and floral nuances. It is a wine with good acidity that at the same time has great smoothness. Initial hints of white peach and grapefruit close with distinct notes of dried fruit.
Asparagus Risotto with a blend of Trebbiano, Roscetto, and Malvasia
Poggio dei Gelsi Falesco Famiglia Cotarella
“Wonderful fruit sensations come from a glass of Famiglia Cotarella. The presence, the intensity of aroma of the whites, grows further with the Poggio dei Gelsi Est! Est!!! Est!!!, which alternates acidity and persuasiveness, freshness and roundness as anchors for its dense grapes.”
Straw yellow in color with greenish highlights, the wine’s bouquet is direct with notes of fresh citrus fruit. This is a wine of great balance with an acidic finish that makes it lively and pleasant.
Asparagus Risotto with a Friulano
Friulano Collio Borgo Conventi
“Splendid whites are presented by Tenuta Borgo Conventi, which the Friulano Collio with its pear and grape pulp along with its chlorophyll flower aromas, highlights to the utmost.”
On the nose, the wine expresses fabulous crystalline varietal fruit notes like melon with great sweetness and freshness. The sweetness is the ripeness of the grape. Slowly the freshness turns to peach, with a sense of ripe apricot owing to the thickness of the juice.
There are several reasons for such a persuasive and enveloping expression: the sharpness of the enological transformation, the most important, since the entire process transparently, naturally allows the fruit to stand out. Then there is the extractive richness of the raw material that is of rare concentration. Finally, the balance of the many abundant components present, a virtue that is perfectly felt through its acidity, softness, and alcoholic power that due to the absence of bitterness finds, as in the first pulp, pure interpenetration.