Peppers

Jukes Wine And Food Peppers

Fresh, crunchy, raw peppers crackle with zingy, juicy, healthy flavours. It should come as no surprise, then, that Sauvignon Blanc (from almost anywhere in the solar system) is the best grape for them – ‘capsicum’ is a recognised tasting note for this variety. It is a marriage made in heaven, but if you want to try something different, then dry Chenin Blanc from South Africa or Italian Pinot Grigio would also be splendid. Piemontese peppers are a favourite Saturday lunch dish of mine, and with the olive oil, garlic, black pepper and tomato ingredients, dry whites are required, especially if the traditional anchovy fillets are crisscrossed on top of the shimmering tomato hemispheres. Assertive Sauvignon Blanc is the best option, although Verdicchio, Orvieto, Greco, Fiano and Gavi (or a less expensive, Cortese-based Piemonte white) would be appropriate. A stuffed pepper depends more on its stuffing than the pepper itself, so look to the filling for your inspiration. Generally speaking, meat or cheese stuffing goes well with light Italian reds. Peppers marinated in olive oil love any dry white wines – for consummate accuracy, Italian is best, so find some Soave, Frascati or Friuli single varietals such as Pinot Grigio, Pinot Bianco, Traminer or Sauvignon Blanc. For gazpacho see ‘Soup’.