Wine on the Radio - March 24, 2004

Risotto Wine Choices            

Our recipe of the week is risotto with asparagus and spring mushrooms . . . so we asked sommelier David Ohr to give us some wine choices.

"[The Risotto] sounds tasty! This is one of those dishes that works great with either red or white wine . . .

My top choices are a lighter style Nebbiolo based wine from Italy 's Piedmont region like Gattinara, or a Pinot Noir from France 's Burgundy .   Both have beautiful acidity to counter the asparagus, but some pronounced earthiness to play off the mushrooms . . . and each has the body to work with the full flavored risotto.

For white wine lovers the can't miss choice is a white burgundy. I like a Meursault.   This more acidic styled chardonnay is a terrific contrast to the creamy risotto but has enough depth to handle the other flavors.   So, from a lighter red to a fuller white, the fun is to pick what suites your taste best. and enjoy!"

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