Sauvignon Blanc with a Kick: Our Take on the Viral Jalapeño Trend
We may be a little late to the party, but we’re finally trying the viral Sauvignon Blanc and jalapeño trend! We’ve seen this pop up all over social media: people add a few slices of frozen jalapeño to a glass of chilled Sauvignon Blanc alongside claims of it being the new drink of summer. Well, we had to see for ourselves.
What’s the theory behind it? Why does the combination work?
Both peppers and grapes – especially those in the Bordeaux family, of which Sauv Blanc is one – contain pyrazines, chemical compounds with green & herbaceous notes. With the right wine, the frozen jalapeños serve to enhance the flavors already existing in the wine.
Wines grown in different regions of the world, even of the same variety, are going to taste different because of the terroir. Terroir refers to how a particular region’s soil, climate, and farming practices affect the taste of wine. New Zealand Sauvignon blanc, for instance, is traditionally known to have higher levels of pyrazines, leading to more savory, peppery notes. Our own sauv Blanc is sourced from California and the current vintage is crisp with notes of papaya, lime, & kiwi with a subtle minerality on th efinish. Delicious but does it pair well with jalapeños?
Do the jalapeños really have that much of an effect?
In addition to pyrazines, hot peppers also contain capsaicin, the chemical compound responsible for the pungent spicy taste of peppers. Capsaicin doesn’t dissolve easily in water, leading to a slow release of the heat – meaning the longer you let the jalapeños sit, the spicier the wine will become but it shouldn’t ever be too hot to handle.
What did we think?
We were pleasantly surprised! The initial peppery aroma was strong and overwhelmed the usual delicate, tropical notes. One sip in, the jalapeños taste was noticeable but subtle. Another sip and the heat started to linger a bit. It worked surprisingly well with the crisp citrusy & tropical flavors of our Sauv Blanc. Savory cocktails are popular, and this drink was almost reminiscent of a jalapeño margarita.
Tips for trying at home:
- Thinly slice, DESEED, and freeze the jalapeño
- Chill the bottle of Sauvignon Blanc ahead of time
- Only add a few slices – don’t overdo it (we found 2-3 to be perfect)
Final Verdict
Try it! It all comes down to personal preference but there was nearly unanimous agreement here at the winery that we would drink it again!
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