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artichoke + wine?
What's a wine to pair with artichokes?
Usually I steam them, whole, with aioli or melted butter dip. I figure there must be a few winos in this group - -- Rich |
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artichoke + wine?
RichD wrote:
> What's a wine to pair with artichokes? > Usually I steam them, whole, with aioli or melted butter dip. > > I figure there must be a few winos in this group - it took me a minute to find this "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 |
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artichoke + wine?
RichD wrote:
> >What's a wine to pair with artichokes? >Usually I steam them, whole, with aioli or melted butter dip. > >I figure there must be a few winos in this group - Try Retsina. https://en.wikipedia.org/wiki/Retsina |
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artichoke + wine?
On 5/3/2017 1:16 PM, RichD wrote:
> What's a wine to pair with artichokes? > Usually I steam them, whole, with aioli or melted butter dip. > > I figure there must be a few winos in this group - That's my take on it all. Can you not just enjoy an artichoke on it's own. Need to have wine with it? I just don't get it. |
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artichoke + wine?
On Wed, 3 May 2017 18:39:02 -0400, Gary > wrote:
>On 5/3/2017 1:16 PM, RichD wrote: >> What's a wine to pair with artichokes? >> Usually I steam them, whole, with aioli or melted butter dip. >> >> I figure there must be a few winos in this group - > >That's my take on it all. Can you not just enjoy an artichoke on it's >own. Need to have wine with it? I just don't get it. You're the exception, not the rule, mate. |
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artichoke + wine?
"Gary" wrote in message news
On 5/3/2017 1:16 PM, RichD wrote: > What's a wine to pair with artichokes? > Usually I steam them, whole, with aioli or melted butter dip. > > I figure there must be a few winos in this group - That's my take on it all. Can you not just enjoy an artichoke on it's own. Need to have wine with it? I just don't get it. === Come on, Gary! Not everyone has preferences the same as yours. -- http://www.helpforheroes.org.uk |
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artichoke + wine?
Am Donnerstag, 4. Mai 2017 00:39:14 UTC+2 schrieb Gary:
> On 5/3/2017 1:16 PM, RichD wrote: > > What's a wine to pair with artichokes? > > Usually I steam them, whole, with aioli or melted butter dip. > > > > I figure there must be a few winos in this group - > > That's my take on it all. Can you not just enjoy an artichoke on it's > own. Naah - it needs some vinaigrette, too. ;-) > Need to have wine with it? I just don't get it. In this case, I agree - some plain water after eating artichoke tastes sweet enough. But if there was wine involved, I'd tend to a good Retsina, too. Bye, Sanne. |
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artichoke + wine?
"Ophelia" wrote:
>"Gary" wrote: >RichD wrote: >> What's a wine to pair with artichokes? >> Usually I steam them, whole, with aioli or melted butter dip. >> >> I figure there must be a few winos in this group - > >That's my take on it all. Can you not just enjoy an artichoke on it's >own. Need to have wine with it? I just don't get it. > >=== > >Come on, Gary! Not everyone has preferences the same as yours. I enjoy the ritual of scraping artichoke 'petals' with my teeth, plain or dipped in melted butter... I think any alcoholic beverage (or any beverage) would negate artichoke's very delicate flavor. Artichoke is one food I prefer to eat all on its own, no cheese, bread crumbs, or any seasoning, just a little unsalted melted butter. After trimming the heart of its choke I like that sliced with a drizzle of butter too. I've also enjoyed those jarred pickled artichoke hearts on occasion but I much prefer plain fresh artichokes... alcoholic beverages before or after but not with. |
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artichoke + wine?
On Wednesday, May 3, 2017 at 6:39:14 PM UTC-4, Gary wrote:
> On 5/3/2017 1:16 PM, RichD wrote: > > What's a wine to pair with artichokes? > > Usually I steam them, whole, with aioli or melted butter dip. > > > > I figure there must be a few winos in this group - > > That's my take on it all. Can you not just enjoy an artichoke on it's > own. Need to have wine with it? I just don't get it. I think you're going to have to take it on faith that a lot of people like wine and food together, or beer and food together. Just as we take it on faith that you like McDonald's food when it tastes pretty bad to us. Cindy Hamilton |
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artichoke + wine?
On 5/3/2017 6:39 PM, Gary wrote:
> On 5/3/2017 1:16 PM, RichD wrote: >> What's a wine to pair with artichokes? >> Usually I steam them, whole, with aioli or melted butter dip. >> >> I figure there must be a few winos in this group - > > That's my take on it all. Can you not just enjoy an artichoke on it's > own. Need to have wine with it? I just don't get it. > > I drink wine. I love artichokes. I don't drink wine while eating artichokes. Jill |
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artichoke + wine?
On Thu, 4 May 2017 10:07:49 -0400, jmcquown >
wrote: >On 5/3/2017 6:39 PM, Gary wrote: >> On 5/3/2017 1:16 PM, RichD wrote: >>> What's a wine to pair with artichokes? >>> Usually I steam them, whole, with aioli or melted butter dip. >>> >>> I figure there must be a few winos in this group - >> >> That's my take on it all. Can you not just enjoy an artichoke on it's >> own. Need to have wine with it? I just don't get it. >> >> >I drink wine. I love artichokes. I don't drink wine while eating >artichokes. > >Jill 'Zactly... why wash away all that delicate artichoke flavor... wine before or after, not during. Eating artichoke with wine is the same as eating a steak with sips of listerine after each bite. |
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artichoke + wine?
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artichoke + wine?
On 5/4/2017 11:09 AM, sanne wrote:
> Am Donnerstag, 4. Mai 2017 16:48:46 UTC+2 schrieb Jill McQuown: >> >> I sometimes buy canned or jarred artichoke *bottoms* just to snack on. >> Drizzled with melted butter. I find artichoke bottoms to be much more >> "meaty" than the hearts which still have some of the smaller leaves >> attached. Still no wine involved. > > When/if you get some artichokes with the stems still attached: > Peel the stems and treat them as you would the other parts; they are as > tender and delicious as the bottoms. > > Bye, Sanne. > Of course! I rarely find them with much of the stem attached but no need to discard the stem. Jill |
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artichoke + wine?
"Wayne Boatwright" > wrote in message
.44... > On Thu 04 May 2017 07:07:49a, jmcquown told us... > >> On 5/3/2017 6:39 PM, Gary wrote: >>> On 5/3/2017 1:16 PM, RichD wrote: >>>> What's a wine to pair with artichokes? >>>> Usually I steam them, whole, with aioli or melted butter dip. >>>> >>>> I figure there must be a few winos in this group - >>> >>> That's my take on it all. Can you not just enjoy an artichoke on >>> it's own. Need to have wine with it? I just don't get it. >>> >>> >> I drink wine. I love artichokes. I don't drink wine while eating >> artichokes. >> >> Jill >> > > And obviously some people eat artichokes that are served with a wine- > butter reduction sauce. Many restaurants serve them that way, and > they're quite tasty. There are no rules, only preferences. > Personally, I can certainly enjoy them either way. I could care less > what other poeple do. So true! Cheri |
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artichoke + wine?
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. -- Rich |
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artichoke + wine?
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? |
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artichoke + wine?
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. |
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artichoke + wine?
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. |
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artichoke + wine?
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... |
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artichoke + wine?
On Thu, 4 May 2017 16:15:15 -0700 (PDT), John Kuthe
> wrote: >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: >> >> 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. So if you make white wine from the Chardonnay grape and you let it eat all the sugars, you get a dry wine made from the Chardonnay grape? Chenin Blanc is called Droë Steen (Dry Stone) in South Africa, so I guess that's a dry wine grape. |
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artichoke + wine?
On 5/4/2017 6:55 PM, 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. > The process is part of the making of "dry" wines. Even concord grapes can be made dry. Has more to do with when fermentation is stopped and how much residual sugar is left. Of course, some grapes do have higher sugr than others. |
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artichoke + wine?
On Thu, 4 May 2017 22:34:28 -0400, Ed Pawlowski > wrote:
>On 5/4/2017 6:55 PM, Bruce wrote: >> On Thu, 4 May 2017 18:03:38 -0400, Dave Smith >> > wrote: >> >>> On 2017-05-04 5:46 PM, Bruce wrote: >>>> 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. >> > >The process is part of the making of "dry" wines. Even concord grapes >can be made dry. Has more to do with when fermentation is stopped and >how much residual sugar is left. Of course, some grapes do have higher >sugr than others. http://www.winespectator.com/drvinny/show/id/5070 "In general, some whites wines are almost always made in a dry style: Sauvignon Blanc, Pinot Grigio, Spanish Albariños and Austrian Grüner Veltliners, for example. Some wines often fall between dry and off-dry: many New World Chardonnays, Rieslings, Viogniers and Pinot Gris, for example." But you're right, it's also about the process. Pinot Gris and Pinot Grigio are the same grape, but because the Italians tend to harvest them earlier, Pinot Grigio is a more acidic (= drier) wine. |
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artichoke + wine?
On 2017-05-04 10:50 PM, Bruce wrote:
sugr than others. > > http://www.winespectator.com/drvinny/show/id/5070 > > "In general, some whites wines are almost always made in a dry style: > Sauvignon Blanc, Pinot Grigio, Spanish Albariños and Austrian Grüner > Veltliners, for example. Some wines often fall between dry and > off-dry: many New World Chardonnays, Rieslings, Viogniers and Pinot > Gris, for example." > > But you're right, it's also about the process. Pinot Gris and Pinot > Grigio are the same grape, but because the Italians tend to harvest > them earlier, Pinot Grigio is a more acidic (= drier) wine. > The local ice wine is cloyingly sweet but it is made from a wide range of grapes. They leave the grapes on the vine until there his a hard freeze..... -8 C (17F), harvest them at night and press them while they are still frozen. There are also some late harvest wines made from various white wine grapes. There are not as sweet as ice wines, but they are still pretty sweet. |
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artichoke + wine?
On 5/4/2017 2:15 PM, Wayne Boatwright wrote:
> On Thu 04 May 2017 07:07:49a, jmcquown told us... > >> On 5/3/2017 6:39 PM, Gary wrote: >>> On 5/3/2017 1:16 PM, RichD wrote: >>>> What's a wine to pair with artichokes? >>>> Usually I steam them, whole, with aioli or melted butter dip. >>>> >>>> I figure there must be a few winos in this group - >>> >>> That's my take on it all. Can you not just enjoy an artichoke on >>> it's own. Need to have wine with it? I just don't get it. >>> >>> >> I drink wine. I love artichokes. I don't drink wine while eating >> artichokes. >> >> Jill >> > > And obviously some people eat artichokes that are served with a wine- > butter reduction sauce. Many restaurants serve them that way, and > they're quite tasty. There are no rules, only preferences. > Personally, I can certainly enjoy them either way. I could care less > what other poeple do. > Of course, Wayne. But then I've never eaten artichokes in a restaurant. I did see a chef on a PBS cooking show roast some "baby" artichokes. They were sliced lengthwise, drizzled with oil and sprinked with salt. Then into the oven. They looked delicious! I cannot find "baby" artichokes at my local grocery stores. Jill |
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artichoke + wine?
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. I prefer coffee with my dessert - sweet + sweet = too much for me also never understood this wine with chocolate thing |
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artichoke + wine?
tert in seattle wrote:
> 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. > > I prefer coffee with my dessert - sweet + sweet = too much for me Yeppers... > also never understood this wine with chocolate thing it's a "girl" thing, I think...but the whole chocolate "thing" is, too... -- Best Greg |
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artichoke + wine?
On Fri, 5 May 2017 09:39:18 -0700 (PDT), "The Greatest!"
> wrote: >tert in seattle wrote: > >> 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. >> >> I prefer coffee with my dessert - sweet + sweet = too much for me > >Yeppers... > >> also never understood this wine with chocolate thing > >it's a "girl" thing, I think...but the whole chocolate "thing" is, too... For me a nice cordial in a chocolate cup IS the dessert... at the end of a good meal just a strong espresso laced w/anisete., perhaps biscotti. |
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artichoke + wine?
On 5/5/2017 12:25 PM, tert in seattle wrote:
> 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. > > I prefer coffee with my dessert - sweet + sweet = too much for me > > also never understood this wine with chocolate thing All food tastes better after a few drinks. I wonder what the "Wine with dinner crowd" pairs with their breakfasts and lunches. Certainly they do that too since it makes dinners so much better. ;-D |
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artichoke + wine?
On 5/5/2017 12:25 PM, tert in seattle wrote:
> > I prefer coffee with my dessert - sweet + sweet = too much for me > > also never understood this wine with chocolate thing > Rarely drink coffee, prefer tea. Couple of years ago we were at a restaurant and the meal was not up to par. Mediocre at best. we had some wine left and ordered a chocolate torte for dessert. Finished the wine with it and OMG, it was really good. Not something I'd normally do, but this night it was the highlight of the evening. |
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artichoke + wine?
On Fri, 5 May 2017 16:41:58 -0400, Gary > wrote:
>On 5/5/2017 12:25 PM, tert in seattle wrote: >> 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. >> >> I prefer coffee with my dessert - sweet + sweet = too much for me >> >> also never understood this wine with chocolate thing > >All food tastes better after a few drinks. >I wonder what the "Wine with dinner crowd" pairs with their breakfasts >and lunches. Certainly they do that too since it makes dinners so much >better. Wine with lunch is good too, but kinda dangerous. |
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artichoke + wine?
On Wed, 3 May 2017 17:56:22 +0000 (UTC), tert in seattle
> wrote: > "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" Agree. -- Avoid cutting yourself when slicing vegetables by getting someone else to hold them. |
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artichoke + wine?
On May 4, Ed Pawlowski wrote:
>> Makes me wonder which grapes make dry wine. > > The process is part of the making of "dry" wines. Even concord grapes > can be made dry. Has more to do with when fermentation is stopped and > how much residual sugar is left. Of course, some grapes do have higher > sugr than others. Is there a dry wine, which isn't acidic? (I guess that means alkaline, though I never litmus tested a wine) Can anyone recommend examples? I'd surely pick up a few bottles - -- Rich |
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