With green asparagus, good acidity in the wine is essential. Green asparagus has a fresh, sometimes bitter taste that can be well balanced by the refreshing acidity of the wine. Wines such as Sauvignon Blanc, Pinot Grigio and Grüner Veltliner are known for their high acidity and work great to accentuate and freshen the earthy notes of the asparagus. What is often overlooked is that many Burgundy wines also have great mineral freshness, especially those without wood aging and from steel or concrete tanks.