Steve Slatcher <steve.slatc...
@pobox.com> wrote in news:adbs5oFlgs1U1
> You are assuming Paul meant bell peppers it seems.
I thought he meant
> peppercorn, but was not sure as I have noted neither in Beaujolais. I
> almost asked, but decided against it as I couldn't help either way.
When I read pepper, my mind goes directly to bell-pepper, either red or
green. For me, "pepper the spice" is always white-pepper or black-pepper.
Not that I think it is that common in Cru Beaujolais.
> I agree - (young) Loire reds for bell peppers. N Rhone Syrah for
> peppercorn I suppose - so people say.
Yes, I agree to some degree with peppercorn in NR Syrahs... I also find
them in some Grenache wines (Ch. Rayas) and in some of the finer examples
of Ribera del Duero from Tempranillo.
BTW, I think Cabernets are very proner to bell-pepper, specially when
unripe. I love Loire reds, and can accept a certain pepperiness as part of
the game, but most reds from Anjou (Anjou, Anjou-Villages, Anjou-Brissac
and so on)... are over the top for me.
And I tend to love very much when I find some paprika (which is not more
than red-bell-pepper that has been dry-roasted and then smoked) in some of
the wines from the Médoc.