On Thu, 4 May 2017 18:03:38 -0400, Dave Smith
> wrote:

>On 2017-05-04 5:46 PM, Bruce wrote:
>> On Thu, 4 May 2017 14:20:29 -0700 (PDT), RichD
>> > wrote:
>>
>>> On May 3, tert in seattle wrote:
>>>>> What's a wine to pair with artichokes?
>>>>> Usually I steam them, whole, with aioli or melted butter dip.
>>>>
>>>> "the key to pairing wine with any artichoke dish is to choose a wine
>>>> that is bone dry, light and crisp, with high acidity and no oak"
>>>> there are reasons, which seem reasonable -
>>>>
>>>> <https://www.eater.com/drinks/2015/5/14/8553593/ask-a-somm-how-to-pair-wine-with-artichokes>
>>>>
>>>> seems like "dry" is the most important characteristic which shouldn't
>>>> have been hard to guess
>>>
>>> Doesn't dry always imply high acidity?
>>>
>>> And, as far as I can tell, dry wines always pair best with food.
>>> The only exception is sweet wines with dessert.
>>
>> Would you call a sauvignon blanc and a chardonnay as dry wines? Or:
>> are all wines dry, except sweet desert wines?
>>
>No, not really and no.

I didn't think so either. Makes me wonder which grapes make dry wine.