wine for baby artichokes

So dinner tonight is duck legs, guests are bringing appetizers, but first course is roasted baby artichokes with a curry yogurt. Most of the time we have (full size) artichokes I typically prefer to have them on wineless weeknights. Artichokes can do funny things with wine. But the baby ones seem less problematic. Normally my first thought would be Chardonnay/Chablis or possibly dry Chenin, but with the curry yogurt I'm thinking dry Riesling. What think you guys?

So dinner tonight is duck legs, guests are bringing appetizers, but first course is roasted baby artichokes with a curry yogurt. Most of the time we have (full size) artichokes I typically prefer to have them on wineless weeknights. Artichokes can do funny things with wine. But the baby ones seem less problematic. Normally my first thought would be Chardonnay/Chablis or possibly dry Chenin, but with the curry yogurt I'm thinking dry Riesling. What think you guys?

That is a tough one. Probably as much about the specific wine/vintage as the grape/region. I.E. something robust enough not to fall apart but something delicate enough not to heavily clash.

Either way, I guess you've already eaten. So what did you choose?

hedged by bets (lost anyway). 07 Cotat got a little bit of that metallic twang with the artichokes, not awful but distracting. '07 Trimbach CFE however disappeared. Really. At the same moment as Betsy said" it tastes like nothing" I said "it tastes like water" . It was like the artichokes (or the curry? I think the chokes) stripped away all flavor from the Riesling. Never experienced that before.
Both wines showed great on their own

Oh well.

At least you had good wines (on their own) and I'm sure the main course was easier wine-food pairing. Not all dishes lead to perfect synergy. And that's ok!

Artichokes, really? And with curry? Can I also wear a blindfold and tie one hand behind my back?

No wine can deal with that. You might have tried a pilsener or (gasp) an IPA. The more-curious parts of my brain also wonder whether an assertive junmai might have worked.

[David M. Bueker]

Wish I had seen this. Gruner! Gruner!

[Jenise]

Only just seeing this, and I already commented on your wine note. But for everyone else: artichokes like oak. Some friends and I once opened 6 or 8 whites with artichokes to test the nothing-goes-with-them theory, and there was one match on the table that actually worked pretty well: a cheap, oaky California chardonnay.

I absolutely hate Oaky Chardonnay, but now I must try it!

[Jenise]

Kasey, let me make the argument even more compelling. When this occurred, I was cooking with Roberto Gallo at the CIA in Napa. We had a class of 11, everybody but me working chefs, two from the Ritz Carlton in Laguna Beach, yada yada. It was Roberto who opined about no wine going with artichokes. We all kind of agreed, but to what extent had we actually tested it? Hence launched an extra-curricular effort to land the truth. And to our shock (and some horror), the oaky chardonnay worked.