Difficult pairings asparagus and artichoke

Difficult pairings gather ingredients that fight wine through their chemistry. The artichoke holds cynarin, a molecule that tricks the sweet receptors and lends wine a metallic, falsely sweetened taste. Asparagus releases sulphur compounds derived from methionine, turning many wines grassy or dissonant. Very crisp whites such as sauvignon blanc or vinho verde are set against them to limit the damage on the plate at the table.