There's nothing quite like some local asparagus, prepared simply with a knob of butter slowly melting over the top and a chilled glass of decent Chablis.
Simple pleasures.
Asparagus is a wonderful dish but it does create problems in terms of wine matching. A tannic red will clash, as will an oaky white. If you're going for a white, choose a Sauvignon blanc from almost anywhere in the world and you won't be disappointed.
Edgebaston Sauvignon blanc 2010 (Inverarity One to One, £12.49) is from South Africa but has a lot in common with Sancerre, coupled with a pungency of fruit more usually associated with the Sauvignon blancs of Marlborough, New Zealand. It's a great wine with steely minerality and a superb balance.
Of course, you could choose the aforementioned Chablis, especially if you're going for the melted butter option. I heartily recommend grabbing a bottle of Chablis Alain Geoffroy 2009 (Oddbins, £12) which is the perfect glugging age and great value for a quality offering from Burgundy.
If you'd rather have a red, how about going leftfield and trying something from the Loire. A Cabernet franc from the middle Loire would be the best bet, and I'd go for a Chinon or a Saumur-Champigny.
Chateau de Targé Saumur-Champigny 2009 (Majestic, £10.99) is wonderfully light and fruity as well as being a bit interesting and different. Definitely a cool option for the wine lover's dinner table.
Alternatively, head to Waitrose and try a bottle of their Chinon Le Paradis 2010 (£9.49) which is soft and fruity and very food friendly.
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