Wine and food pairing with recipes of Asparagus sauce
Find the best food and wine pairings with a recipe of Asparagus sauce. The ingredients in this recipe are usually chives, fresh goat, pink berries, asparagus.
The best appellations to pair with a recipe of Asparagus sauce
- 1. AlsaceFrance
- 2. Alsace Grand CruAlsace, France
- 3. Australie du SudAustralia
- 4. CaliforniaUnited States
- 5. Colli de Scandiano e CanosaÉmilie-Romagne, Italy
- 6. Costa d'AmalfiCampanie, Italy
- 7. Côtes de ProvenceProvence, France
- 8. FranciacortaLombardie, Italy
- 9. GaliceSpain
- 10. GraubündenSwitzerland
- 11. HéraultVin de Pays, France
- 12. MarchesItaly
- 13. Margaret RiverAustralie de l'Ouest, Australia
- 14. MarlboroughSouth Island, New Zealand
- 15. MendozaArgentina
- 16. NeusiedlerseeWeinland, Austria
- 17. Okanagan ValleyBritish Columbia, Canada
- 18. OmbrieItaly
- 19. Pessac-LéognanBordeaux, France
- 20. Pouilly-FuisséBurgundy, France
- 21. ProvenceFrance
- 22. RecasRomania
- 23. SaumurLoire Valley, France
- 24. Sonoma CountyCalifornia, United States
- 25. StellenboschWestern Cape, South Africa
- 26. TicinoSwitzerland
- 27. ToscaneItaly
- 28. Vino da TavolaItaly
- 29. Western CapeSouth Africa
- 30. Willamette ValleyOregon, United States
The wines that pair with a recipe of Asparagus sauce
About Goat cheese
There are more than a hundred varieties of goat cheese, but today 14 French goat cheeses have the PDO label. There are goat cheeses in each cheese family, except for the family of pressed cooked cheeses. However, a large proportion of goat cheeses are soft cheeses with a natural rind. Goat cheese usually has a homogeneous texture. The paste can be smooth, unctuous or even melting. In some cheeses, the taste of goat can be quite pronounced, while others will have subtle aromas of nuts or hazelnut, fruity, etc.. The way it is eaten: fresh or warm and its maturity also influence the taste. With time, the character of goat cheese reveals itself more.
Similar Recipes and Wine Pairings
- Algerian couscous
- Boeuf en daube
- Baked pumpkin
- Beef tagine with vegetables
- Braised (green) cabbage
- Chicken in waterzoï
- Chestnuts cooked in water
- Chicken wrap
- Chicken in sauce
- Chicken with rice for cookeo robot
- Chicken, beef and lamb couscous (morocco)
- Coral lentil salad
- Courgette and mushroom risotto
- Creve à fous (switzerland)
- Endives with ham (improved)
- Fish fingers for dummies
- Fondue bourguignonne and accompanying sauces
- Fresh white beans with tomato, basil and garlic
- Green asparagus risotto with thermomix
- Indian style coral lentils
- Lasagna bolognese
- Leek and salmon lasagna
- My chef's pot
- Pot-au-feu
- Quiche with mixed vegetables
- Ravioli with 2 cheeses
- Ricotta and spinach lasagna
- Rigatoni with courgettes and tomatoes
- Roast beef casserole
- Salted lentils
- Simple endive gratin with gruyere cheese
- Spaghetti bolognese
- The real vegetables stuffed in the provençal way
- Venison stew to be prepared the day before
- Very soft beef bourguignon
- White beans or mogettes
- White beans with tomato (italy)
- Wild boar stew in burgundy style
- Zucchini and tomato gratin
- Leek risotto
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