The best wine pairings for peppers

Peppers or bell peppers, as they’re also known, crop up in so many dishes, that you may well have wondered what wine goes best with them - or even if they’re the element of the dish you need to match.

It depends partly on the colour and partly on whether or how you’ve cooked with them or served them raw. In general I tend to think raw peppers pair best with a white or rosé and cooked peppers with a red wine but that’s not a hard and fast rule

Of course there are also hot peppers which I’ve touched on here but which will be the subject of another post.

Wine with red peppers

Red peppers have the most distinctive flavours of the pepper family, developing a rich sweetness as they cook, especially if they’re grilled or roasted

Raw peppers as crudités or in a salad. A crisp dry white or a rosé

Grilled and roasted peppers

Much richer and sweeter. They could also be accompanied by other big flavours such as garlic and anchovies as in the classic Piedmontese peppers or this roasted red pepper and anchovy salad from chef José Pizarro. I’d be inclined to go for a young rioja or mencia or a juicy young grenache but a robust Spanish rosado would also work. If you’re drinking white wine I’d choose something with a bit of weight like a New Zealand sauvignon blanc or Rueda.

Stuffed peppers

Yes, the pepper element is important but it also depends on the stuffing. If it’s some kind of meat I’d go for a medium-bodied Italian red, a young rioja. zinfandel or a Côtes du Roussillon. Or a merlot. If you stuff them with grains like quinoa or fish as in this stuffed peppers with brandade (salt cod) which worked brilliantly well with a hunter valley sémillon, you might be more inclined to drink a crisp fruity white.

Red pepper soup

More likely to be red pepper and tomato soup like this one - it might even have a bit of a spicy kick. Dry whites normally pair well with soup so I’d probably go for something like a picpoul or an albarino but the other suggestions I’ve made for roast red peppers should work too.

Pasta with red pepper sauce

Similar ingredients and flavours to the above (as in this BBC Good Food recipe) but because it’s pasta you might feel inclined to go for a red - pretty well anything Italian and inexpensive (so not top Chianti or amarone) would work

Yellow and orange peppers

Usually milder than red peppers but I suggest following the suggestions above

Mixed peppers

Quite a few dishes such as chicken with peppers involve an assortment of peppers or, in the case of ratatouille other summer vegetables like courgettes and aubergines too. Both are quite robust so I’d go for a hearty southern French, Spanish or Italian red (Sicilian would be good) - the sort I recommend with grilled or roasted peppers.

Wine with green peppers

Green peppers are vegetal rather than sweet and I think generally better suited to a fruity white like a verdejo or a sauvignon blanc but there is also a green or bell pepper component in cabernet sauvignon that may make that work as well particularly if the peppers are stuffed with lamb. If you’re interested, here’s the science.

Wine with hot peppers

I’m not so much talking chillies here as spicy or potentially spicy peppers like the Spanish Pimientos de Padron or pickled guindillas, also Spanish. I think chilled dry fino or manzanilla sherry goes well with both but you could also drink a sharp white wine like a txacoli or a vinho verde with them especially as they’re likely to be part of a tapas line-up. Or a strong dry Spanish rosado.

See also 6 of the best Spanish wines to pair with tapas

Image © Bozena Fulawka at shutterstock.com

The best food to pair with Chardonnay

If you’re looking for food pairings for chardonnay, you’re in luck! Whatever the style it’s a fantastic food wine. Which makes it all the more remarkable that many people still say they don’t like chardonnay. 

I always think saying you’re bored with chardonnay is a bit like saying you’re bored with chicken. There are so many different styles including some of the world’s greatest white wines.

The key to pairing chardonnay is appreciating that it’s not just one wine - it depends where it’s made, whether or not it’s oaked and how mature it is when you drink it. I’m sharing my favourite food pairings for every style of Chardonnay - whether you’re sipping a steely Chablis, a rich Californian chardonnay, or something in between. We’ll dive into the best dishes to bring out the vibrant fruit, balance the acidity, and complement those creamy textures. 

Top food pairings for four different styles of chardonnay

Young, unoaked, cool climate chardonnay


Such as: The classic and most austere example of this is Chablis but other young white burgundies would fall into this category.

Good matches:

*They’re perfect with light and delicate food such as raw and lightly cooked shellfish like crab and prawns and steamed or grilled fish. 

*If you want to serve chardonnay with appetizers think fish pâtés, fish, chicken or vegetable terrines.

*This style also goes well with pasta or risotto with spring vegetables and creamy vegetable soups.

*Finer, more intense examples such as Puligny-Montrachet can take on raw fish such as sashimi or delicately spiced fish or salads.

*Chablis is particularly good with oysters.

For more suggestions see this post on pairing food and Chablis

Fruitier, unoaked or lightly oaked chardonnays


Such as: Chardonnays from slightly warmer areas to the above but made in a more contemporary style - smooth, sometimes buttery with melon and peach flavours. Examples would be inexpensive chardonnays from the south of France, Chile, New Zealand and South Africa.

Good matches:

*Slightly richer dishes than those listed above but ones where a degree of freshness in the wine is still welcome.

*Fish pie and fish cakes (especially salmon fish cakes)

*other simple salmon preparations (simply poached or with a buttery sauce)

*chicken, pork or pasta in a creamy sauce (including in vol-au-vents!)

*chicken, ham or cheese-based salads such as caesar salad or chicken salads that include peach, mango or macadamia nuts

*mild curries with buttery sauces (such as chicken makhani)

Buttery, oaked Chardonnay


Such as: barrel-fermented, barrel aged or ‘reserve’ chardonnays, particularly top end Australian, New Zealand and Calfornian Chardonnay and top white burgundy, served within 1-3 years of purchase

Good matches:

*Similar dishes to the above but can take an extra degree of richness. Dishes like eggs benedict for example or even a steak béarnaise.

*Fine rich fish such as turbot, grilled veal chops with mushrooms

*Late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good)

*Cheddar cheese, if you’re looking for a chardonnay cheese pairing. 

*You can even drink a rich chardonnay with seared foie gras (and indeed many prefer it to Sauternes at the start of a meal)

Mature barrel-fermented Chardonnays


Such as: Wines that are about 3-8 years old. With age Chardonnay acquires a creamy, sometimes nutty taste and creamy texture that calls for a return to finer, more delicate dishes

Good matches:

*Umami-rich (savoury) dishes such as grilled, seared or roast shellfish like lobster and scallops

*simply roast chicken such as the poulet de Bresse above

*guinea fowl

*dishes that include wild mushrooms and slow roast tomatoes

*white truffles

*Hazelnut-crusted chicken or fish

*Sea bass with fennel purée

See also

The Best Food Pairings with White Burgundy

What chardonnay doesn’t pair well with

*Chinese food (better with German riesling)

*Light fresh cheeses such as goat or sheep cheeses (better with sauvignon blanc or an aged red, respectively

*Seared salmon or tuna (better with a light red like pinot noir)

*Tomato-based dishes (better with dry Italian whites or Italian reds)

*Thai flavours (better with Alsace pinot gris or New World sauvignon blanc)

Top image © Philip Wise at shutterstock.com

What's the best match for a barbecue?

Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .

@HarryReginald covered all the options with his prescription:

On a hot day: bubbly, followed by bubbly and then some Chenin and a solid Pinot. Or simply cold, hoppy, beers.

There was a fair amount of support for Sparkling Shiraz

Sparkling Shiraz like Peter Lehmann Black Queen, Rockford Black, Majella - especially with chargrilled and marinated meats and ribs @nywines. @robertgiorgione @rovingsommelier agreed

And for light reds . . .

Lightly chilled Austrian Zweigelt/Blaufrankisch @robertgiorgione

Chilled Beaujolais like Brouilly and other Gamay @scandilicious @goodshoeday (if the BBQ is not too spicy @spicespoon)

Cold Valpolicella Allegrini @Lardis

Leg of lamb with juicy, chilled Loire Cab Franc @foodwinediarist

How about a nice juicy Grenache w/ bbq foods? Not too heavy for hot weather. @TheWineyard

but not much for more full-bodied reds except for @HawksmoorLondon who tipped Super Tuscan wines with chargrilled steak

A couple mentioned whites, especially with fish

Hunter Valley Semillon and oysters @SomeSomm @DanSims (not typical UK barbie fare but a great idea)

Catalan Grenache Blanc with grilled sardines and red peppers @foodwinediarist

Others went in a more aromatic direction

Hilltop Estates Cserszegi from @thewinesociety with home made piri piri BBQ chicken @LouiseHerring

Chicken brochette in the Pakistani manner with Domaine Weinbach Pinot Gris @SpiceSpoon

A nice crisp chilled wine like an Alsace Riesling for me @eatlikeagirl @aforkful. @scandilicious agreed: "nice Riesling or Grüner Veltliner w/BBQ fish or prawns"

Surprisingly few went for rosé, one of my own BBQ favourites

Dry rosé like Chapel Down (with butterflied lamb) @goodshoeday - although she also mentioned Peronelles, a kir-like blush cider from Aspalls

There were other fans of cider

Ashridge Devon cider @BistroWineMan

I do like cider at a bbq - its a good gutsy match to bacon rolls which are another bbq must have! @KateWild

But far more fans of beer

Beer fizzy and cold from my shed fridge @crownbrewerstu

BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, CIDER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER @MelissaCole

What matches caramelised and charred BBQ flavours better than roasted malt flavours? Got to be beer everytime! @WBandBEER

I'm liking dark beers with BBQs at the mo - BrewDog Zeitgeist, a decent Dark Mild, a porter, all served cold @markdredge. @HawksmoorLondon suggested Porter too.

Chimay for a spicy BBQ @spicespoon and Rodenbach Grand Cru for BBQd meats @scandilicious

@Hoegaarden @goodshoeday

not a #twitmatch but a #twecipe-Young's Bitter & Ginger marinade 4 bbq'd spatchcocked poussin @jo_dring

A couple mentioned cocktails (another personal favourite, especially margaritas and rum punches)

Jugs of Bloody Marys @rovingsommelier

A remojito (fino or manzanilla topped up w soda water, mint leaves, ice and lemon) @taralstevens (love the sound of this)

and @bluedoorbakery just went for sherry

@aforkful came up with a great non-alcoholic option: "try this delicious cordial if staying off the booze"

There was even a recommendation for ‘cool water’ from @howardggoldberg (the first - and I hope not the last - #twitmatch linked to a song)

Thanks all, for the great ideas.