Impossible food wine pairings: artichokes!
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Conventional wisdom: artichokes and wine are an impossible food-wine pairing!
Tim Hanni sez: add salt and lemon juice to the water while cooking them to mitigate a strong sweet taste or a strong bitter taste that people get while tasting wine (or water!) with them.
What say you? Hit the comments with your thoughts, on this, our most impossible-ist pairing ever!!
For details on Tim Hanni, check out the WSJ story on him from Saturday’s paper.
Jan
21
2008
One of the "seven best wine blogs." 
One of the three best wine blogs
On January 21st, 2008 at 12:38 pm ,Chris C wrote:
Gruner
On January 21st, 2008 at 3:36 pm ,Lyle Fass wrote:
Gruner and Vermentino from Colli di Luni. Also I think Riesling Sekt.
On January 22nd, 2008 at 1:51 pm ,Charlie Woods wrote:
Vin Jaune!
On January 22nd, 2008 at 5:04 pm ,Mark wrote:
Cab Franc in general seems to pair amazingly well (I was exposed to this completely by accident but it worked)
Mine happened to be a felicity 2004 cab franc
On January 22nd, 2008 at 6:49 pm ,Lacey @ The Road is Life wrote:
What if you steamed them in white wine, like how you would do for mussels and then paired it with something like Viognier… I don’t know if I could handle a Riesling with it though… seems an odd contrast…
On January 22nd, 2008 at 6:54 pm ,Ted wrote:
Something a little tart - a riesling w/ some acid or a Picpoul.
On January 23rd, 2008 at 1:01 pm ,Sarah Warner wrote:
Fino Sherry–goes with almost any un-pairable food
On January 23rd, 2008 at 3:37 pm ,pomole wrote:
want some unconventional wisdom? i drink burgundy and rhones with marinated artichokes. i think they go great with asparagus too. to each his own.
On January 23rd, 2008 at 11:52 pm ,Dr. Vino wrote:
Wow, I guess this IS an impossible food-wine pairing since no one has suggested the same wine twice!
Artichokes aren’t a huge part of my diet but this could call for a little experimentation in the kitchen…Lacey I like the riff of Hanni’s suggestion by putting the wine in the water. A control group of artichokes is necessary along with the various other methods!
On February 4th, 2008 at 1:56 pm ,foodiewino wrote:
I have to go with gruner veltliner on this one. Gotta have one with a pronounced white pepper characteristic…I reccommend Domaine Wachau.
On February 16th, 2008 at 9:23 pm ,Andy wrote:
3 people have suggested Gruner Veltliner. I don’t know that I’ve tried this pairing, but Gruners are delicious and usually have fantastic QPR.
On April 25th, 2008 at 3:03 pm ,Rich wrote:
Try Tocai Friulano. Unlike most wines, it pairs well with asparagus, artichokes, broccoli and brussel sprouts.