It seems I am never convinced.  Each year I feign shock when  the first asparagus arrive in the market.  But behold here we are on the precipice of spring time!  After long months of cabbage and beets and bloody rich rhones we can start contemplating the new foods and the wines that make them sing.  All of you who know me know that I am plotting my Rose strategies for summer.  The preorders have been made and containers will arrive soon.  Soon we will be sitting on the veranda (as we lovingly refer to our little stretch of sidewalk here at Kir wine bar) sipping some provencal rose and enjoying a bowl of fresh pea soup with a perfect poached farm egg.   This week we are attempting to drag the season in kicking and screaming with asparagus soup with poached egg matched with a bright fresh Pinot Blanc from Austria by Peter Schandl. I have long been a fan and his 2008- just released  (I tasted yeasterday) is a leaner and more mineral driven version and divergent from his 2006 fleshy and slightly tropical and spicy vinatge that I serve at Kir.  Come in and taste the 2006 so we can compare notes when the 2008 is unveiled!

Posted in: From Amalie