Wine can blend beautifully with a variety of dishes including meat, risotto, soup, and shellfish. The rich notes of red wine or delicate flavor of white both work to make these recipes toast-worthy.
Photo: Becky Luigart-Stayner
The ritual of eating whole artichokes―tear off a leaf, eat the tender flesh, and repeat―is as much a part of the experience as the flavor. The creamy texture and sweet savoriness of roasted garlic in the dipping sauce serve to enhance everything to heavenly levels. If you plan to serve the remaining wine with this first course, choose a crisp, acidic pinot grigio or sauvignon blanc, which pair well with artichokes. Otherwise, any dry white will work for the sauce.