Strawberries with woodruff / cookbook refined Rheinhessen, © Cora Banek© Cora Banek


Burnt creme from white asparagus with colorful herbal parsley salad

This brings the food: Creamy, creamy components, light sweetness of white asparagus and cream, fine acidity and delicate spiciness of asparagus salad. In addition - hopefully - a warm spring breeze blows, one feels like ease and freshness.

The wine needs : freshness and elegance, with a certain depth and creaminess, not too dominant in the fruit, rather with kräutrigen notes and subtle acidity: just juicy and stimulating at the same time. And - very important - a moderate alcohol content. In addition, the wine to the main course should still offer an increase in intensity and abundance.

The recommendation:
2013 Binger Silvaner from Quarzit

The Binger Silvaner impresses with a wonderful elegance and delicate fullness in the taste, which fits perfectly with the asparagus cream. It is fresh and spicy with fine herbal notes - wonderful with asparagus salad - and has a nice length on the palate. It combines the different flavor components of the appetizer to each other in a nutshell and at the same time exists as a completely independent wine.

Winery Riffel, Bingen

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