Each Thirsty Thursday we help you get ready for the weekend ahead with a round up of the best wine reviews and pairings from your fave winos, oenophiles and beyond . . .
- Why Portugal should be recognized for more than its port ::link::
- Talking wine with Francis Ford Coppola ::link::
- Ontario Reds Just Got Better ::link::
- Online wine guide caters to Ontario sippers ::link::
- Canada Day is over but great local wines keep coming ::link::
- B.C. versus Ontario: Who has the better wine? ::link::
A Curious Coupling … That Works
Taste Perversion: Artichokes and Wine
“Taste perversion” is what the scientists call it. The expression refers to the way that foods (or drugs) can affect taste after they have been consumed.
In the wine world, artichokes are considered one of the greatest offenders.
The issue is caused by a component called cynarin (after the Latin name for the artichoke, Cynara cardunculus) that makes water taste sweet when preceded by artichokes, and wine taste bitter.
Does that mean that wine must be excluded from meals where artichokes are served?