Wild garlic and wine, yes or no?

One of the unmistakable harbingers of spring is wild garlic. It is one of the most common wild plants, but ten or fifteen years ago it was not really valued in the kitchen. That has changed. Wild garlic has been available again since around the end of February - right through to June. Until then, it is an ideal accompaniment to spring cuisine.

Wild garlic belongs to the onion family and is aromatic, intense and savoury. The advantage over classic garlic is that it is less pungent. If you combine wild garlic and wine, the intensity and strength of these leaves should be balanced out by the wine. It must therefore also be intense itself. Then nothing stands in the way of the combination!