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The Wine Killers
Asparagus, Artichoke and Vinaigrette
Some foods are innately difficult to pair with wine. Asparagus contains a sulfur compound that causes wine to have a metallic taste. Artichokes sweeten the taste of wine because of a compound called cynarin.
Asparagus Artichoke Vinaigrette Asparagus spears with Polonaise Vinaigrette.
Vinaigrette dressings are more acidic than most wines, and can cause them to take on an unpleasant sour note. These foods are what some call the wine-killers.

If you know a few simple solutions, however, there’s no need to exclude them from dinner. Cool-climate wines with pronounced herbal flavors will counteract the compound in asparagus. Try a Sauvignon Blanc from the Loire or New Zealand. Serving asparagus with a Hollandaise or butter sauce will provide additional options, such as Chablis or unoaked Chardonnay.

Because of the tendency of artichokes to sweeten wine, you should pair them with a highly acidic wine with no oak and little to no tannin. White wines from Greece and Italian whites like Verdicchio and Vermentino have enough acid to withstand cynarin.

Vinaigrette vexation can be solved in two ways: by using more oil or a sweeter vinegar, like balsamic, to lower the acid level of the dressing or by choosing a wine with an acid level equal to your vinegar. Italian whites such as Orvieto, Soave and Frascati are excellent contenders.

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