The right wine for artichocke and onion galette

It’s time we expand your wine-pairing repertoire.

For this week’s recipe pairing of Ann Vogel’s Bistro-Style Artichoke and Onion Galette, we’ve decided to introduce an unusual wine variety that many people have likely never heard of before.

Because of the vegetables in the dish — including the hard to match artichokes and sugar snap peas — we’ve chosen a wine from Austria to accompany this rustic provincial-style dish.

We recommend you make this dish and serve it with Grüner Veltliner, a white wine from Austria.

Grüner Veltliner’s flavors have a spicy, peppery nose, but it also offers versatile range in body. It can be light and simple, or rich and full-bodied depending on how high the vineyards are planted.

The steep vineyards of the Danube west of Vienna produce a pure, mineral wine that has a food-friendly reputation. In the plains, citrus and peach flavors are more apparent, with spicy notes of pepper and sometimes tobacco.

But what we care most about is the wine’s ability to match with food. And this is where we’re in luck: Grüner Veltliner goes as well with meat as it does with fish and vegetables.

It pairs particularly well with difficult foods like asparagus and artichokes.

So with for this artichoke and onion galette we urge you to seek out one of the best wines to pair with artichokes: an Austrian Grüner Veltliner.