Padron Peppers are possibly Chris's favorite food. They literally melt in your mouth with a small amount of salty heat and lingering pepper flavor. He was first introduced to them in Santa Fe at the incredible Spanish restaurant, La Boca, where his cousin worked as a chef. Since then he seeks out restaurants featuring them on their tapas menus (he was in heaven when we traveled to Spain), but unfortunately in Southern Oregon they are tough to come by. So, he is growing his own and preparing the seeds for germination today. We will have our first crop mid-Summer.
Padron peppers are best enjoyed as an appetizer prepared very simply by cooking them in a hot olive oil coated pan and sprinkling with sea salt prior to serving.
These beauties will pair nicely with our 2011 Sauvignon Blanc that has lively acidity, striking citrus and underlying gooseberry notes. The wine will be released May 1, 2012.
