Impossible food wine pairings: artichokes!

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.


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12 Responses to “Impossible food wine pairings: artichokes!”

  1. Gruner

  2. Gruner and Vermentino from Colli di Luni. Also I think Riesling Sekt.

  3. Vin Jaune!

  4. 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

  5. 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…

  6. Something a little tart – a riesling w/ some acid or a Picpoul.

  7. Fino Sherry–goes with almost any un-pairable food

  8. want some unconventional wisdom? i drink burgundy and rhones with marinated artichokes. i think they go great with asparagus too. to each his own.

  9. 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!

  10. I have to go with gruner veltliner on this one. Gotta have one with a pronounced white pepper characteristic…I reccommend Domaine Wachau.

  11. 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.

  12. Try Tocai Friulano. Unlike most wines, it pairs well with asparagus, artichokes, broccoli and brussel sprouts.


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