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.
Pairs nicely with
- Sauvignon Blanc - Reserve level
- Grüner Veltliner - Full-bodied and robust
- Weißburgunder - without wood