Perfect pairing of English asparagus and sauvignon blanc | Alistair Gibson

This time of year has long been one of my favourites, with the arrival of English asparagus and the last few weeks have seen us consume much of this wonderful seasonal delight.

It was International Sauvignon Blanc Day on May 1, and when it comes to food and wine pairing asparagus and sauvignon blanc is one of the most perfect matches there is.

Apparently last year Aldi sold more than 14 million bottles of sauvignon blanc in the UK and Ireland, so I don’t think there is any doubting the popularity of this easily recognisable grape variety.

Exquisite Collection Leyda Sauvignon Blanc 2019 (Aldi £5.49) has long been one of the stars of Aldi’s wine range and it really does offer great value for money.

From some of Chile’s coolest vineyards, the nose is unmistakably sauvignon blanc with pungent aromas of gooseberry, tropical fruits and pea shoots on the nose followed by grapefruit, zesty acidity and a real purity of fruit on the finish.

This is such a step up from the many Chilean sauvignon blancs found at this level and it will work really well with simple steamed asparagus with melted butter.

The Mineral Blocks Sauvignon Blanc 2019, Western Cape (Aldi £6.99) is made by one of the most respected producers in the Cape and is a little more toned-down in style.

Still very fresh but with apple, pear, gooseberry and yes maybe even a touch of asparagus on the nose, the palate is dry and crisp, refreshing citrus acidity and a touch of minerals.

More of a food wine, this would work well with char-grilled or roasted asparagus, or a creamy asparagus risotto.

Staying in South Africa, De Grendel Estate has one of the finest views of Table Mountain of any vineyard in the Cape, and I have spent many a long lunch there.

So if wine is about memories then De Grendel Sauvignon Blanc 2019, Tygerberg (Waitrose £8.99 on offer from £11.99 until June 2) certainly works for me and while on offer this is great value.

The nose offers lime, passion fruit, green apples and a little lemon grass, followed by a very fresh, pure palate with crunchy apple, minerals and bright, zesty acidity.

Try this with griddled asparagus with a poached egg and shaved Parmesan for a real weekend treat.