Wine & Food Magazine

Chestnuts and Wine

Chestnuts and Wine

October and November = Roasted chestnuts time!

Chestnuts are shiny brown nuts whose thick casing has long, sharp, needle-like spikes (burrs). Unlike other nuts, chestnuts have a high starch and water content but low protein and fat levels. Chestnuts are available fresh, ground, dried, puréed...
They're a versatile and flavourful storecupboard ingredient, you can prepare thousand of dishes, from appetizers to desserts!
It is an italian tradition to eat “caldarroste” with a glass of red wine during the thousand feasts organized in October and November.

While cold winter is coming caldarroste and wine will warm your heart!

Caldarroste are very simple to prepare: you just need to cut the chestnut skin, put them in a perforated pan with handle and cook them until the skin is crispy and they look perfectly roasted.

The perfect wine to enjoy caldarroste is a glass of fizzy fruity red Lambrusco dell'Emilia IGP Tenuta Emiliana. The wine sweetness combines with the one of the chestnuts, and the bubbles soften the pasty texture of caldarroste.

 2301,    06  Nov.  2015 ,   Wine Pairing



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