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.
Jan
21
2008
One of the "seven best wine blogs." 
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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.