It started from a simple advice request of a friend: “Elena, which wine would you suggest to pair with asparagus?” And so I listed a dozen white wines, Italian and international ones. Two days later I found at the door (we are still in isolation time…) two inviting bunches of asparagus together with a bottle of Agnanum Falanghina Campi Flegrei.
At this point, I can only try.
Raffaele Moccia’s Falanghina is a result of great work: the back label talks about manual selection of the grapes, low yield (only 14000 bottles for 2018), late harvest, all in a context of tradition provided by over forty years of experience that enhances the vineyards of this volcanic and solar land as it can only be the area around Naples.
I prepare the asparagus (by simple steam cooking) and pour the wine (at temperature absolutely below 10-12 °C): the color is a limpid golden yellow, the medium intensity aroma is rich in tropical fruit, pineapple and mango; at nose it’s already perceived the sapidity that is the main characteristic of this wine. Salty, yes, very salty: and it is indeed this minerality that goes hand in hand with the bitterness of the asparagus, which can be seasoned with oil and Parmesan, or with butter, or with mayonnaise or simply pure without any type of seasoning.
Approved choice! Waiting for a kind feedback…
