Log In / Join Now

Magazine Archives: April 30, 2011

Chilled Asparagus With Grüner Veltliner

Chef Greg Short, Masa’s, San Francisco
Owen Dugan
Issue: April 30, 2011


Asparagus is difficult when it comes to matching. The pungent, grassy aroma and persistent flavor turn many wines metallic or bitter, and other wines can have a similar effect on the asparagus. But chef Greg Short of Masa’s in San Francisco has set out to change all that as he shares with Wine Spectator's Owen Dugan.


For the full article, check out the new issue of Wine Spectator, on newsstands March 29, 2011.

Members-Only Content

PREMIUM SUBSCRIPTION

Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.

START FREE 30-DAY TRIAL

Already a member?     Sign In


WineRatings+ app: Download now for 340,000+ ratings.