Ahh artichokes. Delicious, but the bane of many a wine pairing. Because artichokes can be tricky to pair with wine, they make an excellent dish to serve at a wine tasting party. When you want to understand the relationship between wine and food, this tricky pairing will become very pronounced, very quickly, due to the presence of cynarin. This compound makes what you taste seem sweet.
If your savoury dish makes everything else taste sweet, you are at risk of turning all of your wines into Apothic Red, which might be what you’d like, but definitely isn’t for everyone.
My personal preference for pairing artichokes with wine is to go with a New Zealand Sauvignon Blanc. They tend to be dry, high acid wines, with pronounced green grass notes and a general vegetal characteristic. If you’ve heard of the wine “Cat’s Pee on a Gooseberry Bush” the bottle name isn’t random, it’s a fairly accurate descriptor of the flavour profile.
YUCK, you might be thinking. But no, it’s actually a solid wine flavour profile!
That is a two second lesson in wine pairing for a tricky food. When you want to learn how wines react pairing with different foods, artichokes will give you that experience!
What follow are our favourites:
Artichoke Recipes To Make Your Next Wine Tasting Interesting