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What to drink with Italian Frying Peppers

scbeachnuts Jul 17, 2011 03:10 PM

Just sauteed a batch of frying peppers and was trying to figure out the best beverage to serve with them for a primo course. Thought about cava. Would love some suggestions for a pairing.

  1. c
    ChiliDude Jul 17, 2011 08:50 PM


    6 Replies
    1. re: ChiliDude
      bushwickgirl Jul 19, 2011 08:31 AM

      Ditto, Moretti or Peroni.

      Just because the peppers are referred to as "Italian" doesn't mean wine is la l'unica scelta.

      A dry sparkling wine would be fine in lieu of beer, or a California or Italian Pinot gris.

      Seems we're having a bumper crop of these peppers this year.

      1. re: bushwickgirl
        zamorski Jul 19, 2011 07:40 PM

        An iconoclastic choice: An inexpensive Ontario Cabernet Franc, lightly chilled. Lighter-bodied red with prominent bell pepper aromas.

        1. re: bushwickgirl
          ChiliDude Jul 20, 2011 10:09 AM

          I wish that I could make the same claim about a bumper crop of peppers. The weather has been brutal and the varmints have been destructive.

          This will be thre 1st year in a long time that I will need to buy fresh pods instead of harvesting them. Fortunately, I have 2 sources for mild peppers like jalapenos and serranos not far away. I was hoping for another crop of ghost peppers (bhut jolokia) but the plant were destroyed by the varmints.

          Somehow I cannot fathom drinking wine with spicy peppers.

          1. re: ChiliDude
            bushwickgirl Jul 20, 2011 11:42 AM

            Me neither. Maybe the OP should have a small selection of beer available, for those who might desire same.

            Sorry the weather's been so bad there. We're in the midst of some hot stuff now but the spring was prolonged with a good amount of rain. Frying peppers are going for an average of .99 a lb right now.

          2. re: bushwickgirl
            hotoynoodle Jul 21, 2011 07:04 AM

            am always underwhelmed by italian (and french) beer, but prosecco would be a nice palate revver-upper, especially in the heat.

            1. re: hotoynoodle
              invinotheresverde Jul 21, 2011 07:16 AM

              Ditto /\.

              I'd definitely take a pass on red and hit the bubbles.

        2. Will Owen Jul 20, 2011 04:57 PM

          I'm agreeing with zamorski: a light red. I was going to suggest a nice Valpolicella. IF you could find a dry Lambrusco that'd be nice too, but good luck on that.

          1. s
            Sharuf Jul 20, 2011 08:50 PM

            What are "Italian Frying Peppers"?

            1 Reply
            1. re: Sharuf
              bushwickgirl Jul 21, 2011 03:41 AM

              Here you go:

              They are also often labeled as Cubanelles.

            2. scbeachnuts Jul 21, 2011 09:02 AM

              Thanks for all the suggestions. Bubbly it is - Prosecco and Cava. I am serving both Padron and Corno de Toro varieties of peppers.

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