Artichokes or not?

How to handle a difficult wine pairing.


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Artichokes or not? So what should I not write about? Artichokes for starters, a wine paring frought with perils. On the other hand perhaps I should be writing about why artichokes don't pair well with wines. It has to do cynarin, a chemical compound contained in artichokes that is like LSD for your palate. It makes you hallucinate flavors. See it really wasn't that bad of an analogy. For most people it makes wines taste oddly sweet, though for a small number of people it actually makes the wine taste notably bitter instead. Good trip:bad trip you could argue, but it makes the whole wine pairing thing a real mine field.

So what to do? Well, for starters I'm not going to avoid artichokes when they are in season, i.e. now! And while I love beer, you have the same issues arising with beer, so that's not a solution. No the solution is to soldier on and incorporate your artichokes into dishes with wine friendly ingredients. And for those moments when only a wonderfully pure artichoke will do, find the driest wine possible and be content in knowing that the effects of cynarin are very short lived!

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Comments

  • Snooth User: mary4
    1340259 62

    Something happened to your editing! Spell check rewrote your article and not for the best.
    I'll edit quite reasonably!

    Mar 22, 2014 at 1:06 AM


  • Snooth User: Gregory Dal Piaz
    Hand of Snooth Voice of Snooth
    89065 205,855

    Apologies to all. The edited version was replaced by accident with the first draft of this article. The corrected copy is now back in place!

    Mar 22, 2014 at 7:39 AM


  • Snooth User: mary4
    1340259 62

    Actually it was like reading something where English wasn't the translators first language or like talking to "technical help" in a foreign country! Happens to everyone at least once.

    Mar 22, 2014 at 1:25 PM


  • Snooth User: poshrat
    1267337 14

    Funny. I've always LOVED artichokes and Chardonnay-I thought they were amazing together. I live in California-the home of-so I eat many. Haven't had them recently though-I think the last few I cooked weren't tender. But I am now what I recently learned the term for-an ABC drinker-Anything But Chardonnay. Some are good but many are just too sweet-I think they've been sweetened for the average American palette. So I'll try them with my new fav-Sauvignon Blanc.

    Mar 22, 2014 at 1:43 PM


  • Snooth User: snoman
    229582 202

    Try a couple of Italian varietals, like an Arneis or a Greco di Tufo. They have a touch of herbal undertones that pair really well with artichokes, and even go well with asparagus. And there's always a Brut or Brut Nature Champagne........

    Mar 22, 2014 at 4:52 PM


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