Everyone’s on edge with excitement!

The table is set, the wine is at just the right temperature...

In the kitchen, the chef is busy preparing a spring seasonal feast:

Asparagus salad with slices of pink roast veal and rustic country bread

followed by

Asparagus risotto made with Terlano Margarete asparagus

then

Pork fillet with pink peppercorns, Margarete asparagus, and celery root purée

and finally, dessert:

Bourbon vanilla panna cotta with fresh raspberries

And what about the wine?

Pinot Blanc “Penon”, Nals-Magreid-Entiklar Winery, 2023

or the classic choice:

Sauvignon Blanc “Vino degli Asparagi", Terlano Winery, 2024

Which one will they choose?
To find out — stay tuned!