In DN’s Vinskolan series, Alf Tumble guides you through grapes, regions and appropriate flavors

When you enter Systembolaget you will not find a green wine category. The type of wine to which the name refers are white wines whose aromas can easily be traced back to green associations, i.e. wines that smell of green apples, gooseberries, limes, grass, blackcurrant leaves, etc. These flavors can also linger in the taste and are often enhanced by fresh acidity.

The green wines are often made from grapes such as Sauvignon Blanc, Grüner Veltliner and Albariño, but the style can also be found with less aromatic grapes such as Chardonnay, Trebbiano and Arinto. The decisive factor for the “green” taste of the wines is whether they are aged in steel tanks or in oak barrels. The steel tank leaves no aftertaste, highlighting the freshness and green aromas. And it just so happens that these wines pair perfectly with the first green asparagus of the year!

The most beautiful combinations You can get it by cooking the asparagus as little as possible. Cut off the stems and carefully blanch the asparagus in salted water. Serve immediately with olive oil and salt. If you want a green, aromatic wine with more body and concentration, you can balance the combination with a little Parmesan cheese. The saltiness and creaminess of the cheese softens the wine without compromising its freshness, but don’t overdo it so that the flavor of the primroses is lost.

Coarsely grated green asparagus works well in a salad, but be sure to add oil and salt to counteract the bitterness.

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