In this video, wine expert Anthony Giglio breaks down why artichokes are notoriously tough to pair with wine. Learn about the bitter compound cynarin and how it alters a wine’s flavor, and get four foolproof tips for pairing wine with raw or fried artichokes. From avoiding oak-aged wines to embracing salty and sparkling options, you’ll be ready to serve this tricky veggie with confidence.
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00:00Anthony. Lucy. What is the hardest food to pair with wine? Oh, without a doubt, artichokes. The
00:08kryptonite of the food and wine world. You heard it from my friend Anthony Giglio. Wine and
00:13artichokes do not get along. Here's why. Artichokes contain a compound called sinurin. It's also found
00:18in bitter vegetables like chicories or endive and it can make beautiful balanced wine taste flabby
00:24and off. This compound amplifies sweetness in wine. So when you're trying to pair wine with
00:28artichokes, here are a few rules to follow. One, avoid wines aged in oak. Two, dry bubbles are always
00:35a go-to. Three, if you're serving artichokes raw, go with wines that have a little bit of saltiness to
00:40them. And four, if you're serving artichokes fried, super delicious, go for wines that are a bit richer
00:46in style to hold up. Don't let this spiky vegetable intimidate you. Artichokes can be really brilliant
00:51with wine.