It seems TikTok has once again found a new drink craze and just like the weather, this one is hotting up — “spicy sauvy b” may well be the drink of the summer.
The concept is simple. Take a large glass of chilled sauvignon blanc and add a few slices of green jalapeño, preferably frozen and with the seeds removed. Why? The addition supposedly both cools down and spices up a regular white wine, though for those who find even adding an ice cube to wine sacrilegious, this may be a step too far.
Reaction online is strong, but overwhelmingly in favour of this new spicy concoction. The most clips have nearly a million views, with one user commenting: “I fear I will never be able to drink my sauvy b the same way again”. Another calls it “a game changer”.
@lovebugatx had to jump on the jalapeño ice cube trend🥂🧊 definitely cute if you have an extra pepper on hand #winetiktok #whitewinegirls #sauvyb #sauvybsummer #frozenjalapeño
♬ original sound - goodfunfilms
Why does it work? “When pairing wine with food, it’s all about comparing and/or contrasting flavours,” says says noted drinks writer and author of Tiny Cocktails Tyler Zielinski. “And sauv blanc is already known to contain pyrazines, the aromatic compounds responsible for emitting flavours such as green pepper, so adding an actual jalapeño to the glass is essentially amplifying a flavour which — most likely — already exists in that wine. Adding a jalapeño pepper may seem silly — it most certainly looks it — but there’s some genuine merit in the combination of flavours happening when the vino gets spiked with some pepper.”
Besides, says Zielinski: “I think anything that makes wine more fun and approachable is a win, especially since younger generations find wine to be quite intimidating — stuffy, even.”
Adding a jalapeño to a fine sauv blanc feels like salting your mother-in-law’s cooked dinner before you’ve even tasted it — it’s probably not the wisest move.
While the consensus amongst users is that any sauvignon will do, the most popular choice appears to be bottles from New Zealand. Wine influencer @samanthasommelier recommends going Kiwi as these wines are typically more fruit-forward than their French counterparts. Zielinski advises to play with cheap bottles all you like, but notes it’s probably wise to avoid wrecking fine wine. “I do think wines should also be enjoyed the way they were intended to be. Maybe I’m slightly old school that way; but adding a jalapeño to a fine sauv blanc feels like salting your mother-in-law’s cooked dinner before you’ve even tasted it — it’s probably not the wisest move.”
Not everyone, however, is convinced. “F*** me,” growls Martin Kuczmarski, the man behind Mayfair hit The Dover, “Jalapeños are good with Mexican food or with a great Middle Eastern kebab, but not with wine — !!”
Spicing up your summer wine is not a new concept, despite this particular drink only just making headlines. Two years ago, the craze focused on adding jalapeños to rosé, popularised by Tiktoker @allyssainthekitchen, and became the 2022 summer sensation for those that crave a bit of heat.
Standard drinks writer Douglas Blyde, meanwhile, is an advocate for spice in sherry. “I adore a jalapeño ‘wheel’ and a dab of its pickling juice in a very cold manzanilla,” he says. “It becomes lip stinging.”
@samanthasommelier in case you were wondering… I approve of this trend!! but I have my conditions… 🫢 read my tips below for ultimate enjoyment of your spicy sauvy b!! 🥂 Sauvignon Republic Marlborough Sauvignon Blanc $7.99 Trader Joe’s (really any of your favorite New Zealand Sauvy B will work well) + Goat Cheese & Honey! 🍯 - Make sure you freeze your jalapeños so it adds even more chill to your already cold Sauvignon Blanc - I personally recommend using New Zealand Sauvignon Blanc with the jalapeños - Only add a couple and go from there based on your preferred spice level - Do not try this with rich tannic reds because spicy clash’s , stick with fruity crisp white wine or rosés - Always implement a couch crusher pairing!!! #spicysauvyb #sauvignonblanc #jalapenosauvignonblanc #newzealandsauvignonblanc #sauvyb #sommelier #virtualwinetasting #winetiktok🍷
♬ original sound - Sam | Certified Sommelier🍷
Elsewhere, spicy, pickle and cheese-infused cocktails are becoming increasingly popular. Hot honey margarita, feta brine martini, spicy margarita, gilda martini, pickle martini, caviar martini, olive margarita, even a filthy aperol spritz — a love of savoury, salty and umami flavours is dominating the cocktail scene.
It’s not just online hearsay. A recent Waitrose food and drink report noted a growing popularity for savoury cocktails, in particular a rise in umami flavours, as it “transforms the occasion from a drink to an experience,” according to their senior brand development chef Will Torrent.
Bacardí’s 2025 cocktail trend report likewise reveals similar enthusiasm, with consumer interest in savoury flavours up by 20 per cent this year to last, and spicy elements being amongst bartender's top three flavour picks. Spicy beverages have even filtered into the high streets, with Aldi launching a spicy vodka this year and tinned cocktail company Moth releasing a spicy margarita as well.
With spicy sauvignon blanc the latest spicy addition to the summer drinks menu, it feels like a great trend to try for those who crave a little extra heat. But whether it's pickle brine, a blue cheese-infused spirit or a simple slice of jalapeño — the desire to swap from sweet to savoury seems to have never been stronger.
So what’s it like? Spicy sauvy b, put to the test
Obviously, it had to be a New Zealand sauvignon, and from the comments online, Oyster Bay was the popular choice. With the wine in the fridge, it was time for the jalapeño pepper. I opted for thin slices, slightly nervous about the spice levels, removed the seeds and popped them in the freezer for around an hour.
Once frozen, it was time for tasting. The immediate response was — no change. It seemed the jalapeño needed a little time to infuse into the wine, so we left our glasses for around 10 minutes to allow for the heat to intensify. I think maybe in future, I’d put the pepper slices in the bottle, so the wine wouldn’t warm in the glass.
The fiery kick was more of a slow burn, gently warming the back of my throat as the glass went down
The most surprising element to the spicy wine, was not in fact the spice. Instead, the jalapeño really brought out those peppery notes. This was not something I’d majorly noticed before when sipping a sauvignon, and I would gladly welcome the addition anytime. The fiery kick was more of a slow burn, gently warming the back of my throat as the glass went down.
I would recommend taking the slice out after 15 minutes or so, as by this point the wine had reached a nice level of heat that was reminiscent of a good spicy marg. We skipped that step, leaving the slices in and as we hit the end of our glasses, the jalapeño spice took centre stage. The last gulp was intense, and my mouth was ever-so-slightly on fire for a while after, though it was still pretty enjoyable.
Would I try again? I think so. It definitely made for a fun addition to the white wine, and the peppery flavour was great. It feels more like a one to two glass treat; any more and I think the spice would be too much for most.
