Some Like It Hot!
June 1st, 2016
Peggy Fiandaca

As the temperature rose above 100 degrees at LDV Winery in the Chiricahua Foothills of Southeastern Arizona for the first time in over two years and it topped out at 117 degrees at our tasting room in downtown Scottsdale, the heat was what everyone was talking about. To continue that theme, let’s discuss heat of a different kind.

For some reason, people are scared of jalapeno peppers. The hotness of chili peppers or anything made from chili peppers such as hot sauce is measured by the Scoville scale. Wilbur Scoville developed the scale in 1912. The jalapeno pepper measures pretty low on the scale at 2,500 to 5,000 Scoville heat units. The hottest is pure capsaicin at 16,000,000 Scoville heat units and a sweet bell pepper is 0.

In our opinion, nothing goes better with jalapeno peppers than bacon. As Emeril Lagasse always says “pork fat rules” and we tend to agree. However, we have learned that not everyone loves bacon or jalapeno peppers as much as we do. So we have had to be careful to offer options that do not include hot peppers, bacon, or pork. An important rule for good entertaining is remembering that the party or event is all about your guests, not you. That means you prepare your food and drinks around your guests wants and desires not yours. You don’t invite vegetarians over and serve them bacon because you love bacon.

But as we said we love jalapeno peppers and bacon. Click here for an easy appetizer recipe that combines two of our favorites. Try these peppers with our new 2013 Syrah with its meaty notes and powerful finish.