On May 5, 11:43�am, Mark Lipton wrote:
James Silverton wrote:
There was a discussion about artichokes with vinaigrettes but it quickly
diverged into a discussion of aperitifs derived from artichokes. I can't
think of a wine that would not be spoilt by drinking it while eating
artichokes dipped in melted butter, flavored mayonnaises or
vinaigrettes. Has anyone ever enjoyed a wine with artichokes?

No. �I don't try too hard, though. �Artichokes tend to impart a jarring
sweetness to wine that I find actively unpleasant. �So, I'll drink water
with artichoke and wait to have the wine later.

Mark Lipton

--
alt.food.wine FAQ: �http://winefaq.hostexcellence.com

Yeah, Badoit is about best match I've tried.

Following cwdjrxyz's thoughts, I wonder what would happen with a
painfully austere young white, say a Savennieres? Could the sweetness
effect make it seem like sec-tendre or demi-sec Vouvray?