Fino Sherry With Artichokes

The cruel truth, for those of us who love both wine and artichokes, is that the two don’t love each other. Cynarin, a compound in the vegetable, supposedly heightens our sense of sweetness – although personally, I’ve always found artichoke makes most wines tinny and querulous, as well

The exception is fino sherry, which retains all its delicate, perfumed nuttiness – fresh bread and roasted almonds – when confronted with this spiky vegetable. Better still, the wine performs the same trick with another ingredient that gives sommeliers headaches: tomato. So next time either of these tricky characters are on the menu, think fino.

Your tastebuds will thank you.

Source/Credits: The Guardian - My Sherry Armour