Should I add jalapeño peppers to my Sauvignon Blanc?
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Dear Dr. Vinny,
What’s the deal with adding jalapeño peppers to Sauvignon Blanc? I keep seeing mentions of it online. Is this a new trend?
—Kent, Ann Arbor, Mich.
Dear Kent,
I’ve seen wine concoctions like this one pop up every now and again. I agree that this particular invention—putting frozen slices of jalapeño into a cold glass of white wine, like a New World Sauvignon Blanc—has really taken off lately. Though I should note that it isn’t new; I first heard about it years ago! While Sauvignon Blanc is the most popular wine of choice, I’ve also seen people put hot peppers in rosé and other crisp, refreshing wines. (To see what our editors think of the trend, check out our Instagram Reel!)
First off, I’m happy whenever people enjoy wine in any form, and I also believe we’re overdue for some new wine-based “cocktails.” I can see why this one is popular. It’s sort of like a spicy margarita, but with wine! I’ve tried it, and while I wouldn’t use a top-notch bottle of Sauvignon Blanc—the pepper could distract from the wine’s flavors and aromas, which will already be plenty vibrant—I don’t think there’s anything wrong with spicing things up a bit, especially if it means getting more people to enjoy one of my favorite grapes.
If you want your drink less spicy, you can remove the seeds and ribs of the pepper and start with one slice. If spice is your thing, you can leave them there and put a few slices in. Almost immediately, you’ll get the jalapeño influence, especially on the nose. The longer you leave the peppers in the wine, the more time the capsaicin (the molecule responsible for the heat of peppers) will have to dissolve in the alcohol.
The fact that the jalapeño slices are frozen will also help keep the wine cold, which is a refreshing side effect. You can even salt the rim of the wine glass if you want even more of a margarita effect.
Why Are Jalapeños and Sauvignon Blanc a Match?
One of the reasons this combo works is because both jalapeños (and bell peppers, peas, asparagus and cucumbers) and wine grapes contain pyrazines, chemical compounds that have zesty, green, herbaceous notes. New Zealand Sauvignon Blancs used to have very pronounced pyrazines, but these days they’re much less exaggerated.
Today, pyrazines are typically much quieter in Sauvignon Blanc, but they can still add an appealing, savory note when balanced with other flavors. They become more pronounced if the grapes have less exposure to sunlight or are picked on the less ripe side. You can also get a touch of pyrazines in other Bordeaux family grapes, including Cabernet Sauvignon, Cabernet Franc and Merlot.
Still curious? By all means, try this spicy wine infusion for yourself! I’d recommend picking a fruity example of Sauvignon Blanc—and one without significant oak influence—for the best result. Most New Zealand bottlings, and many from California, would be great choices.
—Dr. Vinny
