Need wine match suggestions

I am in charge of suggesting a wine theme for a dinner where someone else is preparing the main course of artichokes and chicken in a light cream sauce. What would you suggest?
I'm also having a brain-freeze when trying to figure out an appetizer, which I am to bring. Any ideas? It has to be something that can travel in a picnic basket.
Someone else is doing salad and dessert. Thanks in advance! Ines

yike! artichokes are notorious as almost the only thing no wine whatsoever goes with. so, maybe Kir made with Cynar.

[Jenise]

Artichokes are tough, so I'd ignore them and concentrate on the chicken and the light cream sauce will cream sauce which will muffle most of the artichoke's wayward character. Since it's going to be an overall lighter bodied dish, were I to choose a wine out of my own cellar to serve with that meal, I'd probably be considering Cotes du Rhone, gamay or Loire cab francs in the red department, and chardonnay or maybe something like albarino in the white.

Appetizers--the part of the meal I struggle with the most (that is, unless I'm making dessert). Which is why I'm such a fan of bruschetta-style canapes when it has to travel because it's so easy to do the bread ahead and take the topping(s) along in small containers which you either apply or serve in a crock for others to self-help themselves to. Most candidates for toppings are or can be tailored to a Frenchy mediterranean theme too, which the combination of chicken and artichokes kind of suggests. I did mushroom duxelles the other day that I moistened with oil and vinegar along with some tarragon for seasoning, then topped with sliced seared scallops dusted with a drizz of truffle oil. The flavor I was working for was a creamless Coquille St. Jacques. Very good, best at room temp, and components that can easily be done ahead and assembled at your destination.

Ines,
Since artichokes make wine taste sweet, I'd try something like a young dry Riesling or Savenierres on the premise that a little sweetness wouldn't hurt them As for appetizer, how about gougeres?

Mark Lipton

Gougeres was (were?) the first thing that came to my mind as well, in the appetizer department.

Gougeres was (were?) the first thing that came to my mind as well, in the appetizer department.

I could make and have Gougeres 7 days a week; I'd be big as a house but very happy (and out of wine to go with them).

I appreciate all the suggestions so far. One thing I vaguely remember from this board recently is that Jenise made some kind of puff pastry pinwheels,which she said were good at room temperature, and I happen to have puff pastry. What was the filling? Cheese? Sun dried tomatoes? I tried a search but couldn't find that thread, so if anyone can find it I'd appreciate the help.

Ines, I would guess you mean the Vegetable Stromboli recipe: http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=30468

Maybe Gruner Veltliner?

For a white wine, which would be my first choice, Jenise suggested a chardonnay or albarino. I have had a chardonnay/albarino blend called The Spanish Quarter, which I think is excellent. It probably runs around $11 when it's not on sale. I found it in the regular grocery store. Just my 2 cents worth.

Which is why I'm such a fan of bruschetta-style canapes when it has to travel because it's so easy to do the bread ahead and take the topping(s) along in small containers which you either apply or serve in a crock for others to self-help themselves to. Most candidates for toppings are or can be tailored to a Frenchy mediterranean theme too, which the combination of chicken and artichokes kind of suggests. I did mushroom duxelles the other day that I moistened with oil and vinegar along with some tarragon for seasoning, then topped with sliced seared scallops dusted with a drizz of truffle oil. The flavor I was working for was a creamless Coquille St. Jacques. Very good, best at room temp, and components that can easily be done ahead and assembled at your destination.

I must tell you all that I was recently at a party where the caterer used sliced, toasted breadsticks for the bruschetta. It was the PERFECT bite size.

You will not have a problem matching a crisp, dry white with the dish. GV would work, but I think the Spanish theme is better. White Rioja, Albarino (or Alvarinho from Portugal), or Sardinian white, or Fiano or Greco di Tufo, or even a dry rose/rosado.

And here's what I did in the end:

I made mini- crab/shrimp cakes with two dipping sauces, a tarragon mustard remoulade and a spicy tomato sauce. I chose a crisp Loire Chenin blanc to go with those, and I brought Rhone reds (a Chateauneuf and a CdR) to go with the chicken main course. Wines worked very well. Thanks again for the help, it gave me ideas for future gatherings!