Looking for an alternative to chips and salsa at your next gathering? How about chips and Texas Caviar? We're not talking about fish roe here; instead we're using black-eyed peas.

This dish can be used as an appetizer or as a side dish to any barbeque. The onions, peppers and spices provide a nice “kick” on the tongue. Now that's what I call “mouth-feel!”

The 2005 Brander Cuvee Natalie pairs well with this dish, since it is a “crisp” white wine, and will cut through the heat from the jalapeno peppers and cleanse the palate. This eclectic and aromatic Sauvignon-based off-dry wine is blended with Riesling, Pinot Gris and Pinot Blanc. Cuvee Natalie is all stainless steel fermented and bottled early to preserve its floral perfume.

Texas Caviar

1 lb. black-eyed peas, cooked and drained

2 tsp. salt

2 tsp. ground black pepper, coarse

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2 tsp. garlic powder

1 tsp. ground cumin

1 c. celery, diced (4-5 stalks)

1 red onion, diced (a yellow or white onion is fine)

2 fresh tomatoes, diced

1 bunch fresh cilantro, washed thoroughly and chopped

1 to 2 jalapeño peppers, seeded and diced (optional)

3 fresh limes, juiced

6 green onions, chopped

4 oz. jar diced pimientos

Soak peas overnight in a large pot or Dutch oven. Drain and cook according to package directions. In a small cup, mix spices together and set aside. In a large mixing bowl, combine all remaining vegetables. Drain cooked peas and add to other ingredients. Add spices and mix thoroughly. Refrigerate overnight. Serve with tortilla chips.

John David Finley is a freelance writer and author of the cookbook “Sacred Meals from our Family Table,” which features Santa Barbara County wines. For information, e-mail him at sacredmeals@cox.net, or visit www.sacredmeals .com.

May 23, 2007