At the table: Piperade au Jambon de Bayonne
Piperade, a quintessential Basque dish made from peppers, tomatoes, and onions, is often celebrated as the region’s signature dish. Dubbed the "edible Basque flag" for its vibrant red, green, and white colors, it has been a staple since the 19th century, both as a standalone dish and as an accompaniment to various meals, including poulet Basquaise. In France, it is typically served as piperade au jambon de Bayonne, featuring crispy slices of dry-cured ham.
The dish’s true roots are claimed more strongly by France, particularly in the small region of Labourd, where the prized Piment d’Espelette pepper, recognized for its unique flavor and Protected Denomination of Origin (PDO) status, is cultivated. This pepper plays a crucial role in achieving the authentic taste of piperade. In October, Espelette hosts La Fête du Piment, a colorful festival celebrating this beloved spice with parades, music, and culinary delights.
The origins of piperade trace back to the early culinary traditions of Basque country, but the name was popularized by the French chef Marcel Boulestin in his 1931 cookbook, where he highlighted its preparation, including the use of beaten eggs—a common feature of most recipes.
Piperade’s preparation involves sautéing onions in olive oil, adding peppers, and then incorporating tomatoes, garlic, and Piment d’Espelette. Beaten eggs are often stirred in before serving, resulting in a rich and flavorful accompaniment that pairs beautifully with various wines.
Wine Pairing Recommendations
Piperade’s sweet and savory profile allows for diverse wine pairings:
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Local Options:
- The Irouléguy white wines, which have a tangy acidity and fruity notes that complement the dish. However, better pairings may stem from rosé wines such as those from Bandol or gastronomic rosés from Southern Rhône.
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Red Wines:
- Light-bodied reds, such as Arbois Poulsard and Slarina from Piemonte, work well due to their juicy fruit flavors and minimal tannins.
- Other options include lighter styles of Xinomavro, Chilean Pais, Cinsault, and delicately fruity Pinot Noirs.
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White Wines:
- Txakoli, a Basque wine, offers a refreshing pairing, although it might intensify the dish’s tartness.
- Chardonnay from the Mâconnais region and other oaked whites can complement the dish’s creaminess effectively.
Each wine choice can bring out different aspects of piperade, enhancing the overall dining experience. Whether enjoyed in the Basque country or beyond, the pairing of wines with this traditional dish celebrates the rich culinary heritage of the region.
For further details on piperade, you can explore Wine & Food.