TikTok has recently proclaimed the hot new drink for summer, and this time, it’s literally hot: a glass of sauvignon blanc with jalapeño.
Although one of the first examples on social media seems to show a single slice of pickled jalapeño, most of the taste tests involve a few fresh slices, frozen to help with a bit of chill. I haven’t seen a single reviewer who didn’t like it.
It’s a twist on an idea TODAY has entertained before — rosé with jalapeño. That one is delicious, so why try it with “sauvy b”? Although some bartenders are reportedly perplexed or even horrified by this capsicum desecration of perfectly good wine, others are on board. I caught up with Warner Boin Dowlearn, wine educator and the “snob-free sommelier” behind Confidence Uncorked, to ask about it.
“Honestly, I’m so here for the sauvignon blanc and jalapeño trend,” she says, noting that the grapes for this particular wine have a higher acid content, as well as citrus or tropical fruit notes that work well with jalapeño. (If you’ve ever had a fruit cup with chamoy and Tajín, you’ll immediately understand some of the appeal.)
“But something not everyone knows is that sauvignon blanc has this aromatic compound called pyrazines that can give it these bell pepper characteristics,” she adds. “The jalapeño accentuates those notes already present in the wine.”
As for whether that’s a sin against the grape, Dowlearn doesn’t think so. “Some wine professionals might turn up their nose at the idea of adding jalapeños — or anything actually — to their wine in thinking that it makes it impure,” she says, “but I think it’s such a fun idea that can elevate your wine and encourages creativity.” She also notes that sweet wines like riesling and yes, rosé, are great pairings with chile flavors.
Let’s try it! I’ve chosen a New Zealand sauvignon blanc with a little bit more prominent green pepper note than some. I also sliced my jalapeños before freezing, because they frost over lightning fast that way, and because it limits thawing while you fuss with cutting up a hard-as-a-rock frozen chile.
Although it’s standard to choose a narrow glass for sauvignon blanc to concentrate those captivating aromas, the alcohol in wine is going to act as a little bit of a solvent for the oils in the pepper slices, making them more volatile for evaporation purposes, and I’m betting there’s going to be a significant nip in the scent right away.
Here it is in the glass, and it looks gorgeous — minimalist and sophisticated despite the little bit of bartender controversy over it. As I suspected, that spicy bite is prominent in the bouquet immediately, and I’m glad I didn’t do much to concentrate it. Nobody wants to be sneezing into their wine!
As for the flavor, I am a big fan of spice and feel cheated if my mouth doesn’t burn for half an hour after dinner, so I expected to like this, but I’m surprised by how much I really like it. Sauvignon blanc is lovely by itself, but those citrusy, bright aspects come forward even more, and the jalapeño itself adds a crisp note I can only describe as “green” — something like that pleasant, melon-y refreshment you get with cucumber water. I might be a little offended by this idea myself if the effect of the jalapeño was to mask the character of the wine, but it’s quite the opposite; this is a case of mutual cooperation in a flavor pairing.
It’s so striking that I may add it to a little list of tasting exercises that I often suggest as a registered dietitian, to help broaden palates for people who still struggle a bit with including vegetables and fruits as adults, along with African coffee with a lemon bar, or watermelon with feta. Sometimes such experiences turn your taste buds like a key in a lock and lead to a deeper appreciation for a variety of complex flavors.
It gets spicier the longer it steeps, so if it’s a bit much for your taste, Dowlearn notes you could try rubbing a bit of jalapeño on the rim of your glass instead of steeping whole slices. And, hilariously off-color, porch-based sommelier (and previously featured “Gatorwine” connoisseur) Prescott Vanmeyer III also tried it with a less-spicy poblano, although he found it didn’t pair quite as well as the uniquely suitable jalapeño. (I think he’s right about it being potentially problematic for heartburn-sufferers.)
He tried it with the much spicier habanero, too, and threatened to experiment with devil-red, violently piquant Carolina Reapers if that video gets enough clicks. Given that little extra boost that alcohol gives to hot peppers’ volatile compounds, I am going to be watching for what promises to be a high-octane, gritty reboot worthy of a summer blockbuster.
Jalapeño sauvignon blanc is a blockbuster, too, but it’s the breezy, fun-loving kind. I recommend making a big plate of crudités and dip or a spectacular turkey sandwich, and having a glass on the patio in the shade. It’s the hottest thing going!
