What to drink with... asparagus.

Notoriously difficult to pair with wine, but we think we’ve got a few corkers: a Sauvignon Blanc’s herbaceousness will complement the vegetal taste of the asparagus. As is often the case, it’s what you serve it with that will determine the wine. With vinaigrette, try our Noe Orvieto from Umbria; asparagus with melted butter or mayo, opt for our Tannu Bianco from Sicily, or from the Loire our Pouilly Fumé or Sancerre. With more complex flavours, such as eggs or hollandaise sauce, a lightly oaked Chardonnay will work, e.g. our Trapezio Plus Chardonnay from Argentina. If you’re mixing asparagus with salmon, then go for our Sauvignon Blanc/Sémillon blends, Château Laurès Blanc or Barton from South Africa.


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