Wine and food pairing: Pan-fried artichokes

Artichokes, when pan-fried, develop a tender texture and deep flavor with nutty notes and a slight bitterness. Added ingredients, such as garlic, lemon and herbs, enhance these flavors and introduce elements of freshness and acidity.

A Sauvignon Blanc from the Loire, with its aromas of lemon, green apple and herbaceous character, is an excellent choice. This wine offers lively acidity and fresh aromas that perfectly complement the artichokes and balance their slight bitterness. A Corsican Vermentino, such as the cuvée 1769 du Clos Venturi, with its notes of stone fruit, flowers and refreshing minerality, also pairs well with pan-fried artichokes. Its freshness and delicate aromas enhance the subtle flavors of the dish.

A Rosé de Provence, like the rosé du Chateau Grand Boise, light and dry with red fruit aromas and refreshing acidity, is ideal to accompany pan-fried artichokes. Its lightness and liveliness balance the bitterness of the artichokes and the aromas of garlic and lemon. A Rosé de Bandol, with its notes of ripe red fruit and more complex structure, may also be a good choice. This wine brings a fruity dimension and a light spicy touch that go well with artichokes. The rosé du domaine Giacometti, petite de Corse is also a superb alternative.