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Recipe: * Risotto With Shrimp and Asparagus
April 2003: page 104
The moderate climate of spring allows us to bid farewell to the heavier foods of winter. Celebrate the season with this simple, yet elegant, risotto filled with succulent shrimp and the seasonal freshness of tender asparagus. The wine you choose should embody these same elements--clean fruit flavors with a touch of sweetness to complement the shrimp and creamy risotto, yet enough acidity to cleanse and refresh the palate. Of course, there is the "asparagus" factor, considered by some to be a true nemesis of wine. Not to worry. If you stick with varietals such as Sauvignon Blanc (especially those from New Zealand) and Pinot Grigio, you'll avoid any flavor conflicts with the "veggie" aromas of asparagus.
- Brancott, Sauvignon Blanc, New Zealand
- Saint Clair, Sauvignon Blanc, New Zealand
- Clos du Bois, Sauvignon Blanc, California
- Bolla, Pinot Grigio delle Venezie, Italy
- Campanile, Pinot Grigio, Friuli, Italy
- Montevento, Pinot Grigio delle Venezie, Italy
