Vini da abbinare alle castagne

Chestnuts are the undisputed symbol of autumn. With their floury texture and gently sweet, enveloping flavor, they bring the warmth of the season’s first chills to the table. Yet there isn’t just one wine to pair with them: depending on the preparation, the chestnut can completely change its taste profile, calling for very different oenological approaches.

Roasted chestnuts and lively sips: young reds

Classic roasted chestnuts cooked over the fire offer a delightful smoky note that melds with the fruit’s natural sweetness. To balance this richness without overwhelming the flavor, the best choice is young, fragrant, easy-drinking red wines. A glass of Schiava from Alto Adige, with its delicate red-berry aromas, is a pitch-perfect pairing. Excellent alternatives include a current-vintage Dolcetto, a fresh Barbera, or the irrepressible sparkle of a Lambrusco, whose bubbles help cleanse the palate perfectly between one chestnut and the next.

Castagnaccio and autumn desserts: the realm of passiti

When the chestnut is turned into flour to create traditional desserts such as castagnaccio, fritters, or Montebianco, we enter a realm of pronounced sweetness, often enhanced with pine nuts, raisins, cocoa, or rosemary. In this case, dry reds should be set aside to make room for sweet and passito wines.

To balance the dense, rustic structure of chestnut-based desserts, you need a wine with great softness and aromatic intensity. A classic Vin Santo del Chianti or a Recioto della Valpolicella offers the oxidative, dried-fruit notes that are perfect for this match. For those who prefer a livelier, more aromatic sweetness, the red fizz of a Brachetto d'Acqui or the heady perfume of a Moscato Bianco or a Zibibbo (Passito di Pantelleria) will make for an utterly unforgettable finish to the meal.