Pairing with Peppers

July 11, 2013

November is National Pepper Month and there are so many ways to celebrate. Peppers in their many varying forms are a staple ingredient in most every kitchen adding flavor and color to countless recipes. How do you prefer your peppers? Are you a fan of roasted red peppers, sautéed peppers with onion, spicy jalapenos or any and all of the above?

Pepper lovers who are also wine lovers have a bit of a challenge on their hands knowing what wines pair with what pepper dishes. Unfortunately, there is no on-size-fits-all answer to what wine goes best with peppers. However, there are a few tips Missouri Wines can share…

The first and simplest is that sweet cuts heat. So, if you’re enjoying a spicy pepper, whether a Thai Chile, Serrano or Habanera, pairing with a semi-sweet or sweet wine can put out the fire a bit.

Raw bell peppers and some wines that exhibit notes of bell pepper share an organic compound called pyrazine. Some consider this to be a sign that a wine is green or under ripe, however, these wines can compliment raw peppers very well.

With sweet bell, cherry or banana peppers it is best to choose a wine taking the rest of the dish’s flavors into consideration. For example, a roasted red pepper dip pairs well with smoky flavors of an oaky Norton.

Here are some delicious pepper recipes to help you celebrate this month (and of course the Missouri wines that pair well with them):

Sausage Stuffed Peppadew Peppers are a quick and easy appetizer complemented nicely by a semi-dry Chambourcin rosé.

A Sautéed Brussels Sprout Slaw with Sweet Peppers is a creative twist on the average salad and pairs well with a crisp Vidal Blanc.

Pablano-Pepper Jack Corn Bread kicks up the heat on a classic matched with semi-sweet Vignoles to put out the fire.

This November, celebrate National Pepper Month, and invite Missouri Wines to come along for the ride. Missouri wines pair well with all your favorite pepper recipes!

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