Wine & Words

In the Fertile Ebro River Valley of Navarra in northern Spain, a few artisan companies jar vegetables of premium quality. One of their specialties and an important feature of Spanish cuisine is the piquillo pepper. These small red peppers are grilled on beech and oak charcoal, individually hand peeled, and preserved according to traditional craftsmanship to maintain all of their aromas, flavors and texture. The flavor is sweet and distinctly different from the roasted red bell peppers to which you might be accustomed. The texture is tender but resilient, making the whole peppers perfect for stuffing with cheese, meat, or grain fillings. They are also served as tapas, with grilled fish or meat, or in sauces.

Serving Suggestions: Piquillo Peppers from Spain
· Stuff peppers with a fresh cheese, such as chevre or ricotta, dredge the stuffed peppers in flour and deep fry. Serve as an appetizer or tapas.

· Stuff peppers with meat of rice filling, cover with tomato sauce and bake until hot.

· Drizzle whole peppers with olive oil and serve as tapas.

· Serve as an accompaniment to grilled meat or fish.

· Dice and cook in sauces.

Pairing With Wine
A dry white of the A.O. Rueda, Las Brisas.

A wine of the A.O. Mantilla-Moriles, mainly from the Pedro Ximénez type of wine.