 I would pair with light, crisp white wines such as a Sauvignon Blanc or Chardonnay, salads, seafood, grilled vegetables. With a full-body red wine such as Cabernet Sauvignon, I think that goes really well with heavier dishes such as steak or lamb. The asparagus pairs great with our Sauvignon Blanc. Those bitter notes really make the fruit-forward Sauvignon Blanc shine. Our corn and coconut bisque is great with our Sonoma County Chardonnay.