Nuts!

Click the linked phrases to see the images. When you visit our tasting room and picnic grounds, you see many English walnut trees. After the first fall rains, their leaves fall off. The walnut husks crack open, exposing the shell and it begins to dry. Mike, Jim, Matthew, and Sarah shook the trees, gathered the nuts, and laid them out to dry. Matthew and Sarah will sell them in the tasting room in fall and winter (like they did with their gourds.)

More Nuts!

The chestnut trees grow back on our ranch. This handful of nuts has only one thing wrong with it - Mike isn't wearing his gloves right now! Chestnuts are protected by an extremely sharp exterior. Chestnuts are part of our Italian heritage.

How to Roast Chestnuts (on an Open Fire?)

During the holidays, a bag of chestnuts is included with every case of varietal red wine (Barbera, Zinfandel, Primitivo) purchased in our tasting room. Chestnuts are easy to roast at home, and they taste great with all of our red wines. You'll love the way your house smells after you roast a big handful of chestnuts. Get a paring knife or a blade with a hooked nose. Cut an "X" on the flat side - don't cut through to the nut, just the shell. Preheat your oven to 350°F, put the nuts on a cookie sheet for about 25 minutes. If you have a fireplace, put them in a roaster or skillet and shake gently for about 15 minutes. Pour a little wine in the skillet for flavor. Keep the shells to easily start your next fire. The shell will peel back during this process. The inner twiny stuff (pellicle) will be a golden yellow color when ready. Let the nuts cool down! Separate the pellicle from the meat of the nut. Eat, drink wine, and be merry! There's a microwave version we've heard of that might work, too. Cuneo's Cattle Run Chestnut Recipe for Cowboys with Microwaves. Mr. Cuneo (Charles' cousin) says to put the cut chestnuts in for about 40 secs on high. These get pretty hot, too, so watch your mitts!