Spargel & Perigord

For this recipe, flambéed asparagus cream is combined with pickled Perigord truffles and Single Malt Whisky jus. Very dark, smoky and earthy aromas snuggle up with the creamy noble vegetables – creating an intensive contrast play that leads to a crescendo of brilliant flavours. A minerally Sauvignon Blanc of the highest quality stands up to this challenge; a full, sturdy Grüner Veltliner is extremely harmonious as well.

A picture shows asparagus & perigord truffles
Asparagus & Perigord Truffles, © AWMB / Ulli Kohl

Pairs nicely with

  • Sauvignon Blanc - Reserve level
  • Grüner Veltliner - Full-bodied and robust
  • Weißburgunder - without wood

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Recipe