This month, we gave ourselves a challenge: to find spring pairings for a vegetable considered “difficult,” such as artichokes.
In doing so, we focused on our organic wines—one category in particular, which we’ll explain later.
Why Artichokes Are So Difficult to Pair
One of the characteristics of the artichoke is that it has a distinctive taste. It has a slightly bitter, vegetal flavor with a lingering aftertaste.
This vegetable contains a natural substance called cynarin. This substance simply alters the perception of flavors.
In particular, it can make wine taste more bitter or even create almost metallic sensations.
This is why many wines, especially the more tannic reds, don’t work well—they would be out of harmony.
So what’s the solution?
Not all wines react the same way. We’ve said that some “suffer.” At the same time, however, there are others that manage to enhance the dish.
While it’s best to avoid overly structured or tannic wines with artichokes, on the other hand, you can opt for fresh, young, and fragrant wines.
And this is where Baglio Diar’s white wines come into play.
Let’s look at some examples of how to prepare artichokes and what we can pair with them.
Grilled Artichokes and Catarratto Dida
Grilled artichokes have a bold flavor. Cooking tends to enhance the artichoke’s characteristic bitter notes and adds a slight smoky nuance. The taste is full-bodied, persistent, and more “structured.”
In this case, our Dida Catarratto can be an excellent pairing. It is, in fact, a soft and enveloping wine, with a structure capable of holding its own against the dish’s intensity. It isn’t overpowered by the smoky notes and manages to maintain balance at the same time.
Pasta with Artichokes and Grillo Selene
Pasta with artichokes has a different texture. It’s often creamy, especially if enriched with oil, cheese, or a final cream sauce. The artichoke’s flavor is rounder and less assertive.
Here we can be bold with our Selene Grillo. Its notes of exotic fruit bring a pleasant softness, while the hints of aromatic herbs pair well with the dish’s vegetable character.
Finally, the freshness and minerality help balance the creaminess without weighing it down.
Fried Artichokes and Lumìe (or Pumìe)
Fried artichokes are more indulgent. Frying creates a crispy crust and a richer flavor. At the same time, it increases the sensation of “oiliness” in the mouth.
This calls for a wine that offers freshness. Our sparkling wines made using the traditional method are the perfect match for this pairing.
Their bubbles help cleanse the palate and reduce the sensation of oiliness. Every bite feels lighter and more inviting.
Which one should you choose? If you prefer a lime-and-lemon aftertaste, go for Lumìe; if you’re looking for more of a grapefruit note, then Pumìe is the better choice.
Discover Selene, Dida, Lumìe, and all our wines directly on our e-commerce site and try creating your perfect pairing.