Artichokes or not?

How to handle a difficult wine pairing.


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Pan-Seared Artichokes
Here's a lovely recipe that deals a one-two punch to the pairing problem. Not only does searing the artichokes introduce a level of sweetness that helps to soften the blow of the wine, but the sherry vinegar used in this recipe is another way to balance out that perception of sweetness.
An easy out here might be to suggest sherry with this dish, and while it could be a fabulous pairing, not many of you will even think about trying it. Sherry is just not on everyone's short list of wines to try. I can still stay in the obscure though, with Sauvignon Gris as a selection here. Though rare, this cousin of Sauvignon Blanc produces wines that are similar in nature, slightly herbal and zesty, though with a bit of a richer mouthfeel, which will come in handy for balancing out the vinegar used in the recipe without resorting to a sweeter wine.
Two to try:

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