One of the vegetables that reaches its peak season in summer is the green bell pepper.
Characterized by its distinctive bitterness, aroma, and subtle sweetness, the bell pepper is also a versatile vegetable that can be used in a wide variety of dishes.
When thinking of dishes made with bell peppers, they are strongly associated with side dishes for rice or snacks for beer, but does the bell pepper itself pair well with wine?
If this pairing works, an evening drink pairing "wine and bell peppers" could become a sophisticated choice for connoisseurs.
In this article, we explore the compatibility between bell peppers and wine.
About Bell Peppers
Here is an overview of bell peppers summarized below:
- What are bell peppers?
- The secret behind the bell pepper's unique flavor
- How to choose delicious bell peppers
Let us examine each point.
What Are Bell Peppers?
Bell peppers are vegetables belonging to the genus Capsicum in the Solanaceae family.
The bell peppers we commonly see have a vibrant green color, but there are also varieties in a wide range of colors, such as red and yellow.
Bell peppers are vegetables bred from chili peppers, and depending on their color and size, they may be called sweet peppers, paprika, or jumbo peppers, with their designations shifting accordingly.
Although bell peppers are deeply ingrained in daily life as a familiar vegetable for Japanese people, it is said that they actually entered Japan around the Meiji period.
Chili peppers themselves are said to have entered Japan as early as the 16th century (though theories vary), and sweet varieties were reportedly cultivated in the Edo period; however, it was only in the Meiji period—not all that long ago—that the green, plump, rounded bell peppers most people imagine began to be eaten in the country.
Bell peppers truly gained widespread popularity starting around the 1950s (Showa 30s), making them a relatively new vegetable for the Japanese.
Bell peppers possess a unique bitterness and aroma, with their sweetness amplifying upon heating.
Nutrients abundantly contained in bell peppers include beta-carotene and vitamin C; in particular, the vitamin C found in bell peppers is heat-resistant, allowing for efficient nutrient intake.
Since the absorption rate of beta-carotene also increases when consumed with oil, stir-fries using bell peppers make sense not only for their flavor but also nutritionally.
In recent years, bell peppers with subdued bitterness have also been developed, and depending on preparation methods, they can even be enjoyed deliciously raw, making it no exaggeration to call them an all-around versatile vegetable.
The Secret Behind the Bitterness and Green Herbaceousness of Bell Peppers
When hearing the word bell pepper, many people surely think of its distinct bitterness and green, vegetal scent.
Where does the cause of the bell pepper's strong bitterness and green scent lie?
In 2012, joint research by Takii Seed and Ochanomizu University attracted attention when they unraveled the bitter components of bell peppers.
In the study, they compared the fruit components of regular bell peppers with "Kodomo Piman" (children's bell peppers), which have low bitterness.
As a result, it was revealed that conventional bell peppers contain high amounts of a type of polyphenol called "quercitrin."
Even more interestingly, since quercitrin is a polyphenol, it was also suggested that it might be perceived as astringency rather than bitterness.
However, subsequent research with Kewpie Corporation identified a receptor that responds to "quercitrin" among 25 types of human bitter taste receptors.
Next, regarding the cause of the bell pepper's characteristic green scent, it is a type of pyrazine called "2-methoxy-3-isopropylpyrazine" (hereinafter, methoxypyrazine), famous as an aroma compound that imparts a strong green note even in minute amounts.
It has also been discovered that methoxypyrazine is not only responsible for the green scent of bell peppers, but that the presence of aroma compounds alongside "quercitrin" causes it to be perceived as bitterness.
Incidentally, although bell peppers belong to the chili pepper family, they do not contain the pungent compound capsaicin, so they do not taste spicy.
Applying heat increases sweetness, making the bitterness and green aroma less noticeable, and as ripeness increases, sweetness builds while the green scent diminishes, which is why red bell peppers tend not to taste bitter.
Those who dislike the bitterness or green notes would do well to choose varieties that have less of them, opt for colored bell peppers, or cook them before eating.
How to Choose Delicious Bell Peppers
As an aside, here is how to identify delicious bell peppers.
First, choose ones with vivid, uniform color, gloss, and firmness (elasticity).
Occasionally, wilted bell peppers are sold, but it is best to avoid them as their freshness has declined.
Furthermore, bell peppers with raised shoulders, green stems, and a substantial, heavy feel are said to have high freshness and quality.
Please use this as a reference when purchasing bell peppers at supermarkets or greengrocers.
What Kind of Wine Pairs with Bell Peppers?
When thinking about wine that pairs with bell peppers, one must first choose something that seems naturally compatible with bell peppers themselves.
Bell peppers are often used in stir-fries, and when pairing wine with such dishes, selections are generally made based on the overall seasoning rather than compatibility with the bell pepper itself.
Here, let us deliberately consider the affinity between bell peppers on their own and wine.
Now, as wine enthusiasts who analyze wine scientifically will know, there exists a note referred to as "bell pepper aroma" when describing wine aromas.
As mentioned above, the true identity of this bell pepper aroma is "2-methoxy-3-isopropylpyrazine," exactly the same aroma compound responsible for the green scent of bell peppers.
Although contained in many grape varieties, those especially known for high concentrations are Cabernet Sauvignon, Sauvignon Blanc, Merlot, and Cabernet Franc, whose aromas and flavors are frequently described with terms like "greenness."
Methoxypyrazine is found mainly in the skins, seeds, and stems, with only negligible amounts contained in the pulp.
Methoxypyrazine is known to begin accumulating when fruit set begins, peak before veraison, and degrade as the fruit ripens.
There was previously research examining whether light or heat has a greater impact on methoxypyrazine levels, which suggested that heat plays a significant role.
For example, while Cabernet Sauvignon from California, Australia, or Chile gives an impression of rich fruitiness and rounded tannins (though not all), Cabernet Sauvignon from the Loire or cooler regions exhibits greenness and sharp tannins.
The difference in methoxypyrazine content between warm and cool regions is unmistakable.
In addition, harvesting grapes in an underripe state or differences in vinification methods also create variations in the amount of methoxypyrazine contained in wine.
While it might seem simple, when it comes to wine to pair with bell peppers, pairing with Cabernet Sauvignon, known to be particularly rich in methoxypyrazine, is likely a sound choice.
However, the key point is choosing one from a cool climate.
A wine from a relatively young vintage that exhibits greenness will likely show greater affinity.
Although it is unclear whether quercitrin is present in wine, if it is a type of polyphenol perceived as bitterness, moderate tannins that are not overly aggressive will also be necessary.
Taking this condition into account as well, Cabernet Sauvignon indeed seems to be the one to choose.
Cabernet Sauvignon × Crispy Chilled Bell Peppers
This time, we prepared for the Cabernet Sauvignon.
Serving the bell pepper completely plain would be impractical, so we prepared "crispy chilled bell peppers," said to originate from Fukuoka.
Crispy chilled bell peppers are prepared simply by soaking bell peppers in ice water overnight, which slightly reduces green aromas and bitterness while creating a crisp texture, reportedly making them an ideal snack. (Originally, they are served with meat miso or similar toppings, but this time we challenge the pairing plain.)
To pair with bell peppers, we selected the Cabernet Sauvignon focusing on the following points:
- Alcohol content is not too high
- Moderate tannins, enjoyable even at around 18°C
- Medium-bodied rather than full-bodied
- Relatively young vintage
We avoided wines with nuances that are excessively underripe and overly green, as that would merely result in a banquet of raw vegetal scents.
If the alcohol content is 13.5% or higher, the alcohol feels too pronounced and might clash with the delicate flavors of the bell pepper, so we sought a wine in the 12% range.
When actually paired, the green nuances of the bell pepper and the green nuances of the Cabernet Sauvignon did not clash; facing in the same direction, they felt completely natural.
While there are pairings designed to mask aromas, here we deliberately let them run parallel.
Because the bitterness of the bell pepper was subdued by being chilled, its balance with the tannins of the Cabernet Sauvignon was also not bad.
Since the Cabernet Sauvignon was served at a slightly lower temperature, the fruit sweetness was somewhat restrained, resulting in an overall clean and refreshing pairing.
While such a pairing is rare, pairing bell peppers with Cabernet Sauvignon on their own is definitely not out of the question.
Depending on how the bell peppers are prepared and how the wine is selected, there is potential for even greater synergy, making this an intriguing pairing to explore further.
Summary
When seeing bell peppers in the produce section, many people might shy away, thinking, "They are bitter, and cooking them is a hassle."
However, simply making them into crispy chilled bell peppers turns them into an accompaniment for wine, and by experimenting with accompaniments such as olive oil, miso, or cheese, they can transform into an even more delicious snack.
While this is a somewhat advanced pairing where one might want to seek professional advice, experimenting on your own to discover answers is also rewarding.
Incidentally, depending on how bell peppers are served, Merlot or Cabernet Franc might also offer great compatibility.
Why not give it a try at least once?
References
https://www.city.sanyo-onoda.lg.jp/uploaded/attachment/27055.pdf
https://www.shuminoengei.jp/?m=pc&a=page_tn_detail&target_xml_topic_id=textview_20363
https://life.ja-group.jp/food/shun/detail?id=12