Artichokes or not?

How to handle a difficult wine pairing.


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Roast Chicken with Artichokes
Now we're moving into territory where the artichoke plays a supporting role. Not that roast chicken is terribly assertive, though the gremolata used to season the bird certainly contributes a lot of flavor here. I'd double down on the herbs, adding in  some tarragon and a bit of oregano to help add layers of flavor.
In any event, this will be a gently balanced recipe, yielding flavorful chicken and rich, creamy artichoke hearts. I'd opt for a Gruner Veltliner with this preparation, particularly if you take my suggestion to herb it up. Gruner has a nice hint of peppery spice and herbal nuance that makes it a wonderful match for this recipe, and the flavors in the wine are underpinned by fine minerality and a subtly citrus character that will mirror the flavors of the gremolata.
Two to try:

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