Daniel Jonberger is head sommelier at Rockliffe Hall and works with executive chef, Richard Allen, on food and wine pairings.
Wine Paired To Asparagus Soup
For a more decadent pairing:
Saint Roch-les-Vignes, Cotes du Provence, France, 2018
Echoes of wild strawberries on the nose that leads on to a lean, mature Raspberry flavour mixed with fresh lemon and hay. A stunning Rosé for the spring/summer.
For the adventurers’ match
Chateau Ksara, Blanc de Blanc, Beeka Valley, Lebanon, 2016
A classic mix of Chardonnay/Sauvignon Blanc and Semillon. Floral nose with touches of sweet oak. The palate starts dry, with gooseberries prominent. Then it develops towards a hint of toasted brioche and brown butter. It has a long soft finish.
For the perfect discovery
La Vina de Ayer Albillo Real, Soto y Manrique D O Cebreros, Spain, 2016
With the almost unknown grape of Albillo, this unique wine will surprise you with the depth of character. Sweet apples, butter, a touch of spice and a sprinkling of oak. It’s got everything, and more.
READ MORE: Make Richard Allen’s Asparagus and Wild Garlic Soup.
