These wines are delicious with spring herbs.

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For some it smells bad, while others love it and can’t wait to wander through the woods and collect its leaves.

Because of its density, wild garlic needs an impressive wine that doesn’t knock it out at the first sip compared to a heavy-tasting one. This is especially true when used raw and dominates the dish.

Riesling: The sparring partner with the acid backbone

The versatile German player doesn’t disappoint when it comes to the hustle and bustle. Its good structure and pronounced minerality have an invigorating effect. Added to this are its complex shades, ranging from apple to lime and champignons. These characteristics make the variety from the Rhine a popular accompaniment to food. Whether dry or sweet, you can hardly go wrong with a Riesling.

Sauvignon blanc: a big catch

Few wines like Sauvignon Blanc can set off such dazzling fireworks on the palate. Inexpensive wines come from the New World, such as New Zealand or Chile, and have distinctive notes of freshly cut grass, mango and passion fruit. No matter how fresh the food is, it does not spoil the essence of Sauvignon. Therefore, friends of strong aroma gamers will enjoy this advice.

Johannisberg: round with children’s gloves

Popular as a fruity mood-maker in aperitifs, this white, soft wine will delight anyone who prefers it. Its bouquet is characterized by floral notes and stone fruits such as apricot. There is also a pleasant bitterness that resembles almonds and creates an interesting contrast. Mildly sweet specimens score with spicy weeds, especially with asparagus. In this combination, culinary victory is certain.

Pinot noir: free to the public for red

A beautiful piece of meat with a spicy wild garlic rind benefits from a well-balanced pinot noir with subtle hints of wood. However, you must resist the temptation to choose a strong and muscular man who has aged for a long time on the roadblocks.

Source : Blick