On Thursday, May 4, 2017 at 5:55:46 PM UTC-5, Bruce wrote:
> 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.

Any wine you allow the yeast to eat all the sugars in! They add sugar back to sweet wines.

John Kuthe...