Warm Asparagus, Extra Virgin Olive Oil,

White · Medium · Dry

Austria's national white — green apple, white pepper, faint celery; lean acid, medium body, and an uncanny ability to pair with otherwise wine-hostile vegetables like asparagus and artichoke.

Works with Warm Asparagus, Extra Virgin Olive Oil, · Warm Asparagus, Extra Virgin Olive Oil, Scrambled Egg,

White · Light · Dry

Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.

Works with Warm Asparagus, Extra Virgin Olive Oil, · Warm Asparagus, Extra Virgin Olive Oil, Scrambled Egg,

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Warm Asparagus, Extra Virgin Olive Oil, · Warm Asparagus, Extra Virgin Olive Oil, Scrambled Egg,

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Warm Asparagus, Extra Virgin Olive Oil, · Warm Asparagus, Extra Virgin Olive Oil, Scrambled Egg,

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.