Warming autumn cuisine and aromatic wine accompaniment
Wine with food is the heart of this autumnal chestnut and lentil stew, in which wine and food come together in harmony. The combination of sweet and nutty chestnuts, earthy lentils and spicy root vegetables offers an intense flavor that is rounded off by mild herbs and olive oil. Each spoonful brings the flavors of autumn to life and goes wonderfully with a menu of matching wines. The creamy texture of the stew warms you up and provides a finely tuned moment of pleasure on chilly days. Perfect for connoisseurs who want to discover new culinary horizons with wine.
Ideal wine pairing: Pinot Noir (Central Otago, New Zealand)
A Pinot Noir from Central Otago in New Zealand combines fresh red fruit with fine acidity and delicate tannins. The raspberry and cherry notes of this elegant red wine not only complement the nutty, sweet aromatics of the chestnut and lentil stew, but enhance the autumnal flavors and depth of the dish. The subtle structure of the wine highlights the earthy nuances of the lentils, while its freshness and finesse enlivens the interplay of vegetables and herbs. The pairing creates a balanced moment of pleasure and sets harmonious sensory accents for lovers of fine autumn cuisine.
Further wine recommendations for this dish
Baden Pinot Noir QbA (Baden, Germany)
With its elegant fruit of strawberries and cherries, this Pinot Noir from Baden harmonizes perfectly with autumnal stews. The mild tannins support the creamy texture, while the fresh acidity balances out the hearty, nutty notes of chestnuts. A structured but approachable red wine that adds subtle facets to the dish and goes particularly well with the herbal notes.
Barbera d’Alba DOC (Piedmont, Italy)
Barbera d’Alba brings intense red berries and lively acidity into play. The spicy structure and lean body of the wine complement the earthy and sweet flavors of the stew, while the animating freshness adds clarity to the lentils and root vegetables. The pairing creates depth and a pleasant lightness in every bite.
St. Laurent Schafberg DAC (Thermenregion, Austria)
St. Laurent offers velvety tannins and finely spiced cassis aromas that lend this rustic dish a special sophistication. Its balanced acidity and depth underline the aromatic complexity of lentils and chestnuts. The wine brings an elegant structure to the pairing and ensures a lasting, aromatic overall impression.
Pinotage Stellenbosch WO (Stellenbosch, South Africa)
Pinotage from Stellenbosch impresses with smoky notes, dark berry fruits and spicy hints. This aroma harmonizes perfectly with the depth of the stew, brings a distinctive, hearty component to the dish and offers an exciting contrast to the creamy lentils and chestnuts. The result is an autumnal pairing with a strong character.
Carmenère Reserva (Colchagua Valley, Chile)
With notes of blackcurrant and green bell pepper, Carmenère offers an exciting complement to root vegetables and chestnuts. The supple, ripe tannins and lively spiciness provide a full flavor and harmoniously round off the autumnal dish. The combination impresses with its complexity and aromatic energy.
The recipe:
Chestnut and lentil stew with root vegetables
Cooking utensils
- 1 Large pot
- 1 Cutting board
- 1 Chef’s knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
Lentil stew:
- 150 g brown or green lentils
- 100 g precooked chestnuts
- 2 Carrots
- 1 Parsnip
- 1/2 Celeriac
- 1 Small onion
- 1 1 tbsp olive oil
- 750 ml Vegetable broth
- 1 Bay leaf
- Salt Pepper
Herbs and finish:
- 1 Handful of chopped parsley
- 1 1 tsp lemon juice
Preparation
Preparation:
- Peel and dice the vegetables
- Roughly chop the chestnuts
Cooking:
- Sauté the onion in olive oil until translucent
- Add the vegetables and lentils, sauté
- Pour in the stock, add the bay leaf
- Simmer for 35-40 minutes until lentils are soft
- Add the chestnuts and simmer for 5 minutes
- Season to taste and fold in the parsley
Recommended sides:
- Country bread
- Lamb’s lettuce with walnuts
- Pumpkin chutney
