I know it’s an unlikely-sounding match, but you’re just going to have to work with me on this one…

A couple of years ago, I had a “Perros Caliente” (the literal Spanish translation for “hot dog”) from a recommended street vendor in Los Angeles, somewhere on Pico, who had an apparently-illegal portable grill going, and it’s become a favorite at home when the mood for grilled hot dogs strikes. (Like it does.)

Basically it’s a bacon-wrapped and grilled hot dog served with grilled onions and poblano peppers and dolloped with a bit of mayo. Sort of a variation on a beef fajita with sour cream, really… Anyway, I’ve always liked Pinot Gris when I want a white wine to go with smoky, grilled foods, and it works here, too. Give it a try!

Recipe: Sandwich: Pico Perro Caliente
Serves 4

4 beef hot dogs
4 hot dog buns
4 pieces bacon
1 onion, thickly sliced
2 medium poblano peppers
vegetable oil, salt and pepper
Mayonnaise

Wrap each hot dog in a piece of bacon. Brush onion slices and poblano peppers with a little oil, then season lightly with salt and pepper.

Start with peppers and grill until well blackened on all sides. Place in a paper bag to steam while you grill the dogs and onion slices. Give the buns a quick grill, cut side down.

Remove blackened skins from peppers. Core and remove seeds, then slice the peppers. Slice the onions.

Spread some mayonnaise inside the bun, then stuff with the bacon-wrapped dog. Top with grilled pepper and onion slices.

Wine Pairing: A juicy Pinot Gris offers enough subtance to stand-up to these strong flavors, but also enough refreshing quality to offer a bright contrast. Something like the:

Willamette Valley Vineyards 2007 Pinot Gris Willamette Valley ($15). Ripe pear and juicy red-skinned apple aromas and flavors are laced with a touch of lemon zest, offering medium-palate weight with some oak influence, and a spicy note on the finish. Ready to drink now. Locate this wine online or in your area.