Is There Any Upside to People Putting Jalapenos in Their Wine?

A new drinks trend is sweeping TikTok: the ‘Spicy Sauvy B’. The viral concoction involves adding slices of frozen jalapeños to a chilled glass of sauvignon blanc. “I fear I will never be able to drink my sauvy b the same way,” one creator wrote.

According to another creator, the drink is ideal for those who crave a spicy margarita but can’t be bothered making it at home. Their pro tip? Slice the jalapeños, remove the seeds and freeze them for at least 45 minutes before adding them to your glass.

I was curious: What do wine and food pros make of it? And more broadly, are there benefits to experimenting with wine flavours in such an unconventional way?

@ditzy.drinks

Do you love a spicy marg but can’t be bothered to make them at home? YOU HAVE TO TRY THIS I’M NOT KIDDING. Ingredients: 1. 1 x Jalepeño (raw) 2. Sauvignon Blanc (cold) Recipe: 1. Slice Jalapeños and remove seeds 2. Freeze for at least 45mins 3. Pour cold Sauvignon Blanc into glass of choice 4. Add sliced Jalapeños 5. Enjoy! *I used my favourite, Emmalene Sauvignon Blanc grown and made in the Adelaide Hills!!!!!

♬ champagne – G Sounds

“As a wine lover, I was hesitant to try this trend,” says Joaquin Saez Binder, owner of Ikaria and Iberica. “But I gave it a try recently with a glass of Txakolina [slightly sparkling, very dry white wine] from the Basque Country. I didn’t expect the flavours to balance so seamlessly — the peppery notes and spiciness somehow works.”

The contrast of wine and jalapeño added a complexity Saez Binder didn’t expect. Kau Sampaio, licensee of Hotel Palisade and Henry Deane cocktail bar within it, is also a fan of the drink. He says the jalapeño’s gentle spice enhances other notes and flavours instead of overpowering them.

Similar spice level chillis like guajillo or Aleppo tend to add an extra layer of smokiness that wouldn’t work as well for wine pairings. Instead, those chillis would work well with reds that have a hint of spiciness like syrah or cabernet sauvignon. “You want to work with the profile of wine you’re choosing and then find an ingredient that could lift the notes, instead of taking it over,”  he says.

If you’re keen to try the trend, but don’t have jalapeños handy, John Peter Terry, venue manager of Toki Bistro and Bar, suggests fresh ginger, Thai basil or shiso. Like jalapeños, they’ll work to elevate the aromatic qualities of wine without taking over. “These additions can help distinguish the drink while still enhancing its core characteristics,” Terry says. “Experimenting with flavour elements lets us reframe wine in a more contemporary, accessible way.”

@hannahbelleholmes Add Jalapeños to your white wine 😍 I prefer frozen jalapeños and Sav B! 😍 🍷🌶️ #summer #wine #jalapeno #fu ♬ Trendsetter – Connor Price & Haviah Mighty

But the conversation around adding ingredients to wine isn’t without nuance. Saez Binder says he’s open to experimentation but draws a line. “I’m traditional in the sense that I believe high quality wines are meant to be consumed in alignment to the maker’s wishes,” he says. “Adding any external ingredients could potentially throw off the balance of flavours that were thoughtfully curated when developing the wine.”

His general rule of thumb is to not ever add anything external to a high quality bottle of wine — special, aged or complex — and to reserve experimentation for less premium bottles of wine, which will let you have more fun.

Sampaio, with his background as a former bartender and mixologist, embraces mixing unexpected ingredients in his drinks. Though, he admits that the other part of him — a lover of good wine and a bit of a purist — is disappointed to see a high quality wine being paired with anything other than good food and good company.

“I can’t see any downsides, really,” he says. “In saying that, I feel like I may have just lost all my sommelier and wine maker mates. But as long as no good wine is harmed in the process, I think it’s completely okay.”

Ultimately, the consensus among these food and wine experts points to an openness. They don’t suggest blindly throwing anything into your glass, but instead to thoughtfully consider how subtle additions can enhance a wine’s characteristics. This experimentation helps to broaden the appeal of wine and to make it more flexible.

So, the next time you pour a glass of sauvignon blanc, consider if a little spicy kick might just be the unexpected twist your palate’s been craving.  

Related: The Upside to Sydney and Melbourne’s Dining Scene Rivalry

Related: Tastemakers: Jad Nehmetallah Says Western Sydney’s Dining Scene Is a Sleeping Giant

Read more stories from The Latch and subscribe to our email newsletter.