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Artichokes: Pairing Tips |
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Artichokes and Wine...Raising Superb
Taste to the Sublime
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Artichokes are truly delicious all by themselves, but their taste can be enhanced to an
entirely new level with the addition of wine. Vegetables have enjoyed so much greater
visibility in recent years — both from a nutritional and culinary standpoint —
that everyone from celebrity chefs to home cooks have realized that the proper
combination of wine and vegetables can boost the pleasure of consuming both.
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How do you get started? First, the time-tested advice of combining red wine with red meat
and white wine with white meat isn’t much help. You’ll want to rely on your
intuition and experiment with different varieties to find the wine that
satisfies your taste preference.
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Before you do, consider that there’s been a long-held belief that Artichokes and
wine don’t mix because Artichokes make wines taste sweeter. That will be left to
your own taste buds, but you may want to select extremely dry wines with high acidity,
such as a dry Chardonnay, an ultra brut or brut non-vintage champagnes.
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Wine selection can also be determined by how the Artichoke is cooked. Grilling creates a
tasty bitterness that is nicely complemented by red wines such as Merlot or Zinfandel.
Just as important, you should also consider the sauce in which the vegetables will be
cooked or served. This is where those old food-wine match rules can come back into play.
A hearty tomato sauce could be complemented with a fruity Italian red wine or a dry rose.
A cream-based or other white sauce could call for a Sauvignon Blanc or a Chardonnay.
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