Many consider autumn in Puglia the perfect time to travel and discover this region. And who could argue otherwise? The temperature drops but remains mild, the countryside bursts into a palette of yellow, red, and orange, and the vineyards rest after the harvest, creating a truly captivating scene. The summer crowds are gone, enjoying good food and wine no longer requires hours in line, and the air is filled with the scent of roasted chestnuts.
In Puglia, tradition calls for pairing chestnuts with wine, but have you ever wondered why? Here’s the “mystery” revealed, along with a few tips to enjoy them at their best.The first rule to know if you want to reproduce the taste of autumn in Puglia is that when pairing with chestnuts, the wine must be strictly red due to the high tannin content—substances practically absent in white wines—which helps balance the typical richness of chestnuts.
Roasted chestnuts are traditionally cooked over embers, which gives them their slightly bitter aftertaste. The wines to pair should be young and light, such as the “12emezzo-Negroamaro del Salento”.If, instead, you want to bring chestnuts to the table, you can prepare gnocchi or fresh pasta using chestnut flour, or use them as a filling for pork dishes or meatloaf with white meats or veal.
In this case, the wines to pair should be more structured and full-bodied to stand up to the robust nature of the dishes. We recommend “Tatu-Primitivo del Tarantino,” whose pleasant spicy notes and balanced taste are perfect for enhancing these dishes.
Try them and let us know if this journey through the flavors of autumn in Puglia delighted your palate. #Tastewine
