I love to bake pies and while I think that Swiss late harvest wines from Valais are some of the world’s finest sweet wines and great with many desserts, I like the idea of exploring other wines for the end of a meal, for pie in particular.

Sparkling wines are the easiest first option. But I’ve been thinking that it would help to re-think many desserts, leaving a taste that is not dominated by sweet.

By this weekend my rhubarb will be ready for a first pie of the season, and I think I’m going to follow the inspiring ideas of Alice Medrich at Food52 and add some very special Ticino black pepper that I bought at the Agriloro winery (sadly, not available through the online shop).

But what wine to go with rhubarb and black pepper? Here’s a challenge – all suggestions welcome!