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.
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