Hello All!

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?

--


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

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

On May 5, 9:09 am, "James Silverton"
wrote:
Hello All!

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?

I tend to agree with Mark Lipton and avoid wine with artichokes. If
artichoke hearts or bottoms are used as a garnish, as in several old
fashioned French dishes, you can make the best of the situation by
eating the artichoke after a bite of the meat, then have another bite
of meat, have a sip of wine and continue the process. Bites of meat on
either side of a bite of artichoke tend to clear the palate.

Some people apparently will tolerate a not-too-fine wine with
artichokes. Hugh Johnson suggests an incisive dry white such as a New
Zealand Sauvignon Blanc, Cotes de Gascogne, or modern Greek with
artichoke viinaigrette. He also suggests a young Bordeaux or Cotes du
Rhone red. For artichoke with hollandaise he suggests a full-bodied
slightly crisp dry white such as Pouilly-Fuisse, Pfalz spatlese, or a
Carneros or Yarra Valley Chardonnay.

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?

DaleW wrote on Mon, 5 May 2008 11:01:47 -0700 (PDT):

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.

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

I think I agree with drinking water. I once had a bottle of NZ
Sauvignon Blanc open and sipped a little. It was not a success,
tho' after drinking some water, I could enjoy the wine with the
rest of the meal.

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Mike Tommasi wrote in
:

A good fino goes quite well with artichokes. Amontillado, also. But if
butter is involved.... I would go with water.

Best,

s.

Mike wrote on Tue, 06 May 2008 13:13:01 +0200:

Mike Tommasi wrote:
santiago wrote:
Mike Tommasi wrote in
:
A good fino goes quite well with artichokes. Amontillado,
also. But if butter is involved.... I would go with water.

I would use olive oil of course, and yes fino goes with
everything...

Also depends on what kind of artichokes.

Some people like the large ones, boiled and served with a
vinaigrette - in this case these rather tasteless fibrous and
harshly tannic artichokes are dominated by the sauce, and this
will determine the wine match, if any. Most French people
PREFER these giant things, I have no idea why anyone would eat
this, might as well serve cardboard in vinaigrette.

I'd make an exception too for small artichokes cooked as you
mention but I rather like the large artichokes even if only the
ends of the "leaves" and the heart are edible. A dipping sauce
is necessary I think but to each their own!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On May 6, 8:44�am, "James Silverton"
wrote:
�Mike �wrote �on Tue, 06 May 2008 13:13:01 +0200:





Mike Tommasi wrote:
santiago wrote:
Mike Tommasi wrote in
:
A good fino goes quite well with artichokes. Amontillado,
also. But if butter is involved.... I would go with water.

I would use olive oil of course, and yes fino goes with
everything...
Also depends on what kind of artichokes.
Some people like the large ones, boiled and served with a
vinaigrette - in this case these rather tasteless fibrous and
harshly tannic artichokes are dominated by the sauce, and this
will determine the wine match, if any. Most French people
PREFER these giant things, I have no idea why anyone would eat
this, might as well serve cardboard in vinaigrette.

I'd make an exception too for small artichokes cooked as you
mention but I rather like the large artichokes even if only the
ends of the "leaves" and the heart are edible. A dipping sauce
is necessary I think but to each their own!

--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not- Hide quoted text -

- Show quoted text -

I prefer the small artichokes, but years ago sometimes did an
appetizer using the inner leaves of the large ones as a "spoon" ,
topping with creme fraiche (or homemade mayo) and salmon roe,.Easy and
pretty popular.

On Tue, 06 May 2008 13:13:01 +0200, Mike Tommasi
wrote:


Otherwise the small artichokes (Provence, most of Italy, usally purple
coloured, with thorns at the end of each leaf that need to be cut off)
get prepared with oil, garlic and parsley, letting the water boil away
completely leaving the artichokes almost sweet with a very rounded
astringency. These can go well with Santiago's suggestions, or even
certain rosés.


Sounds like Carciofi alla Giudea, one of my favorite dishes.


--
Ken Blake
Please Reply to the Newsgroup

"James Silverton" wrote:

Has anyone ever enjoyed a wine with artichokes?

Yes, I did. In principle only with artichokes with hollandaise,
not with vinaigrette. In this case I tend to serve the same wine
as with asparagus with hollandaise: A full bodied (13%) dry white
without any wood, something like an Austrian chardonnay, pinot
blanc, pinot gris, neuburger, zierfandler or rotgipfler, of at
least 4 to 5 years of age.

That works perfectly with me.

M.