What would you pair with:  traditional caprese (basil, mozzarella, tomato) in a artichoke cap?  The chef adds (against my advice) a little balsamic vinegar to go with the EVOO, but the group wants wine anyway.Â

My first instinct is a nice Pinot Grigio, but I'm looking for some outside the box suggestions.

Well, you could either match the acidity and play it safe or maybe contrast with a sweet wine? I would probably play it safe with a zesty, acidic white...maybe even a blanc de blancs? Actually, yes, Champagne would be a great companion and my choice. And besides, everyone loves Champagne!

If you want red I have had success with caprese and an acidic, not oaky Chianti.

So is the artichoke eaten in this dish or just for looks?

I want to say a nice Soave...

The artichoke cap is the "foundation" and is eaten. I liked the idea of a Chianti, too, but that was vetoed. Apparently the PG went well.

With the cynarin in the artichoke it will all but destroy any of the red wine selections. I think you are left with the choices of a white with high acidity. I would look at either Gruner Veltliner or Sauvignon Blanc. In all honesty I would just realize that not every dish has a wine that will work. Two options, serve water or another beverage, or change the dish. You can't change whats in a bottle of wine, but ingredients can be easily switched in dishes to make a wine work.