Wine and Food – Le Roux Vins https://lerouxvins.com Sip the essence of excellence. Sun, 01 Mar 2026 13:05:15 +0000 en-GB hourly 1 https://wordpress.org/?v=7.0.2 https://lerouxvins.com/wp-content/uploads/2024/11/cropped-le-roux-vins-logo-webshop-icon-32x32.png Wine and Food – Le Roux Vins https://lerouxvins.com 32 32 239270759 Which wine to drink with green or white asparagus? The Le Roux Vins guide https://lerouxvins.com/en/which-wine-to-drink-with-green-or-white-asparagus/ https://lerouxvins.com/en/which-wine-to-drink-with-green-or-white-asparagus/#respond Sun, 01 Mar 2026 13:05:15 +0000 https://lerouxvins.com/?p=2612 Which wine to drink with green or white asparagus? 

Spring is here, and with it, a true gastronomic enigma arrives on our plates: asparagus. Whether white, green, or purple, this elegant stalk is famously known as the “sommelier’s nightmare.”

But why the suspicion? And above all, which wine to drink with green or white asparagus to turn this challenge into a memorable pairing? Let’s dive together into the art of matching asparagus with the treasures of our cellar.

Which wine to drink with green or white asparagus? The Le Roux Vins guide Quel vin boire avec des asperges vertes ou blanches Welcher Wein passt zu grünem oder weissem Spargel? Der Guide von Le Roux Vins

The Asparagus Challenge: A Matter of Chemistry

Asparagus contains asparagine and sulfur compounds. On the palate, these can create a metallic bitterness that makes the wine taste harsh, bitter, or strangely sweet. The secret to finally knowing which wine to drink with green or white asparagus is to choose cuvées with either sharp acidity or vegetal and mineral notes that “converse” with the asparagus rather than fight it.

Winning Pairings (Selected from the Le Roux Vins cellar)

The Historic Companion: Sauvignon Blanc This is the classic match. Sauvignon naturally possesses notes of boxwood, cut grass, and flint that echo the vegetable’s green profile. It is often the first answer that comes to mind when wondering which wine to drink with green or white asparagus.

The Gem: A Sancerre or Pouilly-Fumé from Didier Dagueneau. These wines offer surgical precision that instantly tames the bitterness.

The Roundness of Chenin: For White Asparagus White asparagus is gentler and meatier. It calls for a wine with a bit more body but persistent tension. If you are looking for which wine to drink with green or white asparagus of the “large white” variety, Chenin is your ally.

The Connoisseur’s Choice: A Saumur Blanc from Domaine Guiberteau or a Vieux Clos from Roche aux Moines. The silky texture of Chenin Blanc perfectly coats the delicacy of the stalk.

German Elegance: Weisser Burgunder (Pinot Blanc) Pinot Blanc is considered the ultimate ally across the Rhine. Less exuberant than Sauvignon, it plays the card of balance. It is the most versatile option for anyone asking which wine to drink with green or white asparagus.

The Recommendation: The Weisser Burgunder 2023 from Arndt Köbelin. A fresh and pure wine. If you prefer more structure, the Lösswand cuvée will bring a touch of sublime limestone terroir.

The Boldness of Viognier: For Grilled Asparagus If you grill them on the BBQ, they develop nutty notes. In this specific case, the question of which wine to drink with green or white asparagus finds a more atypical answer.

The Outsider: The Allodio Bianco (Viognier) from Podere San Michele. Its white flower aromas perfectly complement the smoky side of the cooking.

The Recipe: Roasted Green Asparagus, Cured Ham, and Beaufort

To put these tips into practice and test for yourself which wine to drink with green or white asparagus, here is a simple recipe.

Ingredients (for 2 people):

  • 1 bunch of green asparagus, 4 thin slices of cured ham, Beaufort shavings, olive oil, toasted pine nuts.

Preparation:

  1. Preheat your oven to 200°C.

  2. Place the trimmed asparagus on a tray, drizzle with olive oil, salt, and pepper.

  3. Roast for 12 to 15 minutes.

  4. Upon removal, add the ham and Beaufort shavings.

The Perfect Match: Serve this dish with a Weisser Burgunder Lösswand from Arndt Köbelin. The fat of the cheese and the salt of the ham answer the question: which wine to drink with green or white asparagus for maximum pleasure.

Technical Sheet: Weisser Burgunder 2023, Arndt Köbelin

What is it? A dry white wine of exemplary purity. Origin? Kaiserstuhl, Germany. Grapes? 100% Weissburgunder (Pinot Blanc). Aromas and flavors? Fresh pear, spring flowers. Ideal For: A brunch or simply celebrating the return of the sun in Zurich or Zug.

]]> https://lerouxvins.com/en/which-wine-to-drink-with-green-or-white-asparagus/feed/ 0 2612 Candlemas: Elevate the Tradition with Paul Bocuse and our Wines https://lerouxvins.com/en/candlemas-with-paul-bocuse-and-our-wines/ https://lerouxvins.com/en/candlemas-with-paul-bocuse-and-our-wines/#respond Mon, 02 Feb 2026 15:19:22 +0000 https://lerouxvins.com/?p=2454 Candlemas: Elevate the Tradition with Paul Bocuse and our Wines

Today is Candlemas (La Chandeleur). Forget rubbery pancakes and industrial cider. To mark the occasion this year, we are taking things up a notch with the “foolproof” recipe from the late Monsieur Paul Bocuse, paired with a curated selection of wines from our stock.

Mariä Lichtmess: Veredeln Sie die Tradition mit Paul Bocuse und unseren Weinen

The Recipe: Paul Bocuse Crêpe Batter

  • Simple, effective, and deliciously rich, this recipe is a classic of French gastronomy. Monsieur Paul’s secret? Melted butter added directly into the batter for incomparable fluffiness.

    • Ingredients (for about 15 crêpes): 250g flour, 50g butter, 50cl milk, 3 eggs, 1 tbsp sugar, 1 pinch of salt.

    • Preparation: Mix flour, sugar, and salt. Add eggs one by one, then pour in milk gradually. Stir in the melted (slightly browned) butter. Let the batter rest in the fridge for 1 hour—this is the key step!

The Wine Pairing: What to Drink with Your Crêpes?

Tradition calls for cider, but your cellar allows for much bolder and more refined pairings.

For Lively Freshness: Weisser Burgunder 2023, Arndt Köbelin. A Pinot Blanc of remarkable precision with notes of citrus and white flowers. Its crispness perfectly “cleanses” the palate after a sugar crêpe.

For Sweet & Gourmet Crêpes: Château Coutet 1996, Sauternes-Barsac 1er Cru Classé. An exceptional Sauternes with notes of candied citrus and honey. A decadent match for Crêpes Suzette.

For Savory Galettes: Grauer Burgunder 2023, Arndt Köbelin. Ideal with ham or cheese, offering enough body and roundness to wrap around savory ingredients.

Alcohol-Free Option: Apfelsecco by Arndt Köbelin.

]]> https://lerouxvins.com/en/candlemas-with-paul-bocuse-and-our-wines/feed/ 0 2454 The Connoisseur’s Paradox: Why ‘Bad’ Vintages Are Often the Best Wines to Drink Right Now https://lerouxvins.com/en/why-bad-vintages-are-often-the-best-wines-to-drink-right-now/ https://lerouxvins.com/en/why-bad-vintages-are-often-the-best-wines-to-drink-right-now/#respond Tue, 21 Oct 2025 12:36:50 +0000 https://lerouxvins.com/?p=2129 The Connoisseur’s Paradox: Why ‘Bad’ Vintages Are Often the Best Wines to Drink Right Now

When you shop for wine, what do you look for? If you’re like most people, you glance at the “great” vintages. Guides, critics, and collective wine lore have taught us to hunt for the legendary years—those perfect seasons where sun and rain conspired to create “100-point” wines destined to age for decades.

But what if I told you that this strategy is causing you to miss out on some of the most interesting, affordable, and flat-out enjoyable wines on the shelf?

As a wine merchant, my job is to find value and quality, not just follow the crowd. And the truth is this: so-called “bad” or “difficult” vintages are often a goldmine for the smart wine drinker. Here is why you should be actively seeking out these underrated years.

1. Difficult Vintages Reveal True Talent

There’s a saying in the wine world: “Anyone can make good wine in a great vintage.”

A “perfect” vintage (think Bordeaux 2009 or 2010) means ideal weather. The grapes ripen effortlessly, almost on their own. The winemaker’s job is easy. But what about a year that was cold, wet, or marked by hail and scorching heat?

This is where the winemaker comes in.

In a difficult vintage, the producer must make crucial decisions. They must spend countless extra hours in the vineyard, aggressively thinning leaves to expose bunches to the sun, and meticulously sorting the grapes (often by hand, berry by berry) to keep only the best. It’s back-breaking, expensive work.

Great producers—the names you respect—will never risk their reputation on a mediocre wine. They will do whatever it takes to create something beautiful. In fact, many winemakers are prouder of their difficult-vintage wines than their easy ones. It was a test of their skill, and they passed.

When you buy a difficult-vintage wine from a top producer, you aren’t buying a “bad weather” wine; you are buying a wine made by a master artisan at the peak of their craft.

The Connoisseur's Paradox: Why 'Bad' Vintages Are Often the Best Wines to Drink Right Now Das Paradox des Kenners: Warum 'schlechte' Jahrgänge oft die besten Weine sind, die man jetzt trinken sollte Le Paradoxe du Connaisseur : Pourquoi les "Mauvais" Millésimes Sont Souvent les Meilleurs Vins à Boire Maintenant

2. The Best-Kept Secret: “Declassification”

This is perhaps the most compelling argument. Let’s say a prestigious Brunello di Montalcino estate faces a tough 2022 vintage. The grapes are good, but perhaps not powerful enough to merit their €150 “Riserva” label.

What do they do? They don’t throw it away. And they certainly won’t bottle it under their main label and damage their reputation.

They will declassify it.

That Brunello juice, grown on elite terroir and vinified by a world-class team, will be bottled under their €30 “Rosso di Montalcino” label.

This is the ultimate secret. In difficult vintages, you can drink Grand Cru juice at a village-level price. You get the DNA, the terroir, and the winemaking know-how of an elite wine for a fraction of the cost. Your wallet simply cannot find a better deal.

Vintage 2024: A Year of Challenges, an Exceptional Wine

3. They Are Ready to Drink Now

“Great” vintages are famous for one reason: structure. They are packed with powerful tannins and high acidity. This is fantastic if you have a cellar and the patience to wait 15, 20, or even 30 years for them to soften.

But let’s be honest. Most of us are buying a bottle to drink this week, if not tonight.

Opening a great vintage too soon is a mistake. It’s like talking to someone who isn’t ready to listen—the wine is closed, austere, and tannic.

Lighter, “difficult” vintages, on the other hand, are your best friend. Because they don’t have that massive structure, they are softer, more approachable, and deliciously drinkable right out of the gate. The tannins are gentler, the fruit more open.

They offer immediate pleasure. You don’t need a cellar; you just need a corkscrew.

Looking for the Perfect Aged Wine? We've Already Found It for You!

4. They Are Often Better with Food

Wines from “perfect,” hot vintages can often be overwhelming. They are rich, dense, and carry high alcohol levels (sometimes 15% or more). They are “fruit bombs” that dominate a meal.

Wines from cooler, more challenging vintages are the opposite. They are naturally lower in alcohol, higher in acidity, and lean more towards elegance and finesse than raw power.

Guess what? That is the very definition of a classic food-friendly wine.

These wines don’t shout for attention. They complement your dish. The bright acidity cuts through rich meats, cleanses the palate, and makes you want another bite. They are wines that belong at a dinner table, not just on a tasting scoresheet.

The Best Wines for Raclette and Fondue

Real-World Examples from Our Cellar

Let’s look at two bottles that perfectly illustrate this paradox.

Case #1: The Frost Vintage – Billaud-Simon Chablis Tête d’Or 2021

Do you remember 2021 in Burgundy? It was a nightmare year for winemakers. A devastating spring frost wiped out a huge portion of the crop before it even began. What survived then faced a cool, damp summer—a constant fight against mildew. Many gave up or produced dilute wines.

But the best, like Domaine Billaud-Simon, doubled down. The result? A miniscule production, yes, but a wine of extraordinary purity and tension. This 2021 Tête d’Or is the antithesis of a sunny, rich vintage. It is classic, chiselled, mineral-driven Chablis with a vibrant acidity that makes it exceptional at the table (Point #4). It is a pure product of winemaker talent (Point #1).

Case #2: Genius in Difficulty – Château d’Yquem 1987

1987 in Bordeaux (and Sauternes) is not a year people sing praises about. It was a cool, difficult vintage. The noble rot (botrytis) essential for Sauternes did not develop easily or evenly. Production was low.

This is where the genius of Yquem comes in. While many producers struggled, Yquem deployed its secret weapon: near-limitless resources and obsessive sorting. Rather than relying solely on modern tech like cryoextraction (freezing) to concentrate the juice, Yquem activated its human genius. Their teams performed “tries successives” (successive pickings), passing through the vineyards not once, but multiple times over weeks, to hand-pick only the few individual berries that had reached perfect botrytised maturity. Most estates simply cannot afford this level of labour. It was this superhuman human effort that created a great wine (Point #1), which today, is perfectly mature and ready to drink (Point #3).

Conclusion: Drink the Winemaker, Not the Vintage

The next time you’re looking at a wine shelf, don’t run from the years that critics called “subpar.” Instead, ask yourself these questions:

  • Who made it? Trust the great producers. This is their moment to shine.
  • When am I drinking it? If the answer is “soon,” the lighter vintage is almost always the better choice.
  • Is it a value play? Look for the second wines or “lesser” labels from famous estates. You might be holding a €100 wine in a €30 bottle.

Don’t let a vintage chart dictate what you drink. Difficult vintages offer value, immediate pleasure, and a chance to taste a winemaker’s true skill. They aren’t “bad” wines; they are wines with a story, and they are ready to be enjoyed right now.

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Recipe to try out, Winter 2025

This winter recipes tro try out: Normandy-style free-range cheicken and Risotto with truffles (V).

Enjoy!

Normandy-style free-range chicken

-Serves 4
-Preparation time
10 mins.
-Cooking time
60 min.

Ingredients:

8 free-range chicken thighs
30 g soft butter
2 yellow onions
2 stalks celery
2 cloves of garlic
480 ml farmhouse cider (Florian Bourrienne)
100 ml stock (beef, poultry or vegetable)
2 bay leaves
5 sprigs fresh thyme
2 tablespoon(s) crème fraîche
2 teaspoon(s) wholegrain mustard
fleur de sel and pepper

Preparation:

– Season the thighs with fleur de sel and pepper.

– Melt the butter in a frying pan and roast the chicken for 4-5 minutes on each side. Set the chicken aside on a plate.

– Peel and chop the onions. Rinse and chop the celery and place in the pan. Cook gently until the vegetables have melted, then add the minced garlic.

– Preheat the oven to 180°C. Pour the cider into the pan. As soon as the mixture is simmering, add the stock, bay leaves and 3 sprigs of thyme. Return the chicken to the pan, cover and place in the oven for 30-35 mins.

– Remove the pan from the oven. Remove the chicken. Add the cream and mustard to the pan. Stir and place over a low heat for 3-4 mins, the sauce will thicken. Return the chicken to the pan. Sprinkle with the remaining fresh thyme and pepper.

the perfect pairing

The perfect match for this dish would be a white Rhône. I recommend the Condrieu from Ganglof, a blend of Marsanne and Roussanne grapes. This wine offers aromas of white fruit—apricot, white peach, and a hint of exotic fruits—presented in a fresh, mineral style. On the palate, it delivers a harmonious balance of subtle sweetness and refreshing crispness, finishing with a clean, mouthwatering elegance.

Risotto with truffles (V)

-Serves 4
-Preparation time
15 mins.
-Cooking time
40 min.

Ingredients:

1 onion, chopped
10 g butter for roasting
250 g risotto rice
1.5 dl white wine
1 l vegetable stock
1.25 dl cream
100 g grated Sbrinz PDO
20 g truffles
salt
pepper
3 tbsp finely chopped chives
truffle powder (optional)

Preparation:

– Brown the onions in the butter. Add the rice and sauté until transparent. Moisten with the white wine. Allow to evaporate completely, stirring, before adding the stock in portions.

– Simmer over medium heat, stirring occasionally. Wait for the stock to evaporate before adding more. When the rice reaches the desired consistency, stir in the cream and cheese.

– Cut 12 thin slices of truffle with a mandolin or knife and set aside. Grate the rest into the risotto and leave to rest for 5 minutes, covered. Season to taste with salt and pepper.

– Toss the risotto before serving. Decorate with the slices of truffle and chives, and perhaps sprinkle with a little truffle powder for an even more pronounced flavour.

the perfect pairing

A superb pairing for this dish would be the Weisser Burgunder Lösswand by Köbelin. Made from meticulously cultivated Pinot Blanc grapes, this wine captivates with its intense aromas of citrus, green apple, and subtle smoky flint. On the palate, it’s precise and vibrant, with layers of minerality and a long, refreshing finish that perfectly balances richness and elegance. A true expression of Germany.

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