Jerusalem artichoke

Jerusalem artichoke

Assuming Jerusalem artichokes roasted until caramelised, or blended into a creamy puree.

Jerusalem artichoke is sweet, nutty and earthy, and it wants a white with texture and a nutty or honeyed edge, with enough acidity to lift the sweetness and any cream. Very lean, neutral whites taste thin beside it. Firm tannin turns bitter against the earthiness.

Pairs Perfectly. Dry Chenin Blanc from Vouvray, France. Quince, honey and a waxy texture over high acidity, which meets the nutty sweetness of the roasted root and cuts a creamy puree. Despite the name, this root carries none of the compound that makes globe artichokes hard on wine.

Pairs Well. Antão Vaz, Alentejo, Portugal. A full, textured white with ripe stone fruit and a light touch of oak that suits the nutty, caramelised edges.

Pairs Well. St Laurent, Burgenland, Austria. Soft, earthy and cherry fruited with gentle tannin, for roasted artichokes beside meat.

Worth Seeking Out

Dry Hárslevelű from Tokaj, Hungary. Pear, honey and a ginger lift with high acidity, and a texture that suits a velvety puree.

Avoid

Very lean, neutral whites and firmly tannic reds. The sweetness makes a thin wine taste sour, and the earthiness turns firm tannin bitter.

Failing That

A Côtes du Rhône blanc, France.

If All Else Fails

Albariño, Rías Baixas.

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