What Wine NOT to Serve With Artichokes

Here's an interesting tidbit - According to the Culinary Institute of America (and they should know), artichokes contain an acid called cynarin that makes accompanying beverages taste sweeter. The Culinary Institute suggests that you avoid serving a dry white or tannic red with artichokes because an unpleasant sweet taste could occur.

What would the Manishewitz drinkers think of that I wonder?