What Two Things People Say You Should Never Pair With Wine, And Why They’re Wrong



In some circles, artichokes or salad dressing with wine are taboo…I proudly defy this social construct.

You may have been told that artichokes or a freshly dressed salad are infamous wine killers because they make wines taste sweeter. But they’re wrong. I find that these two foods can pleasantly transform a too-dry everyday wine into a delicious meal companion.

An artichoke won’t Jekyll-and-Hyde your bottle of Sauvignon Blanc into Hawaiian Punch, but it will make the dry Sauvignon Blanc seem less tart and more fruity. This happens because artichokes contain a compound called cynarin which tends to make everything, including water, sweeter.

Salad dressing, on the other hand, doesn’t make wine appear sweeter because of any mysterious chemical, but because acidic food subdues acidic wine. Comprised of vinegar, garlic, lemon juice, and other substances that keep the Alka-Seltzer factory fizzing, salad dressing is among the most sour food we eat.

Of course, you might have trouble fully appreciating a delicately balanced mature Burgundy with an endive vinaigrette. But I certainly won’t confiscate your corkscrew if you drink a simple, crisp wine with your dressed-up greens, and I believe that you’ll find the tart dressing is the perfect antidote to an overly dry wine. A very tangy wine like a Sauvignon Blanc or Chianti might very well taste better with an artichoke’s sweetening effects.

So, the next time you hesitate before trying these so-called wine killers with a bottle of wine, rethink the vegetable hate and try this unconventional pairing for yourself.

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