In a lucky advert of a few years ago a sweet lady-bottle asked a sleepy  mister-keg of whiskey if “he was ready…”.
And he, resentful for being disturbed in the middle of his sleep-ageing after “just” five years, replied with a clucking “NO”.
Fortunately we should not always waiting for so much for drinking.
In these days of autumn arrives on our tables the new wine.
But how is it possibile that a wine is ready  in not even two months after the harvest?
And here there is the rub.
Indeed, the new wine is not as many people mistakenly believe a “young” wine, but is a product obtained through an ingenious system of vinification developed in France around the thirties of the last century.
The procedure is to seal a certain amount of bunches of grapes in an airtight container and let them soak for about twenty days in the presence of carbon dioxide.
It is just the gas that give the wine a particular character, gentle and slightly sparkling.
In recent years the fashion of new wine has also reached Italy.
The reason for this success, in addition to the vivacity of its taste, is even and especially in the easiness of pairing it with many foods, so as to form with some - roast chestnuts on all - a real “couple of fact”.
During the Summer of San Martino (Nov. 11) it occurs this gastronomic Wedding, blessed by a nice glass of new wine and celebrated in a pierced frying pan at the presence of a crackling fire.
Chestnuts, despite being a poor food in the Italian culinary tradition, can become a rich dish in the hands of an imaginative chef.
A delicate brown cream for breakfast, a delicious meal for kneading noodles, a seal for a succulent pheasant or the basis for a tasty dessert such as the chestnut cake.
If you are ready to leave you awaken from chestnuts and new wine, come and discover the autumn menu of our gastronomy holiday in Riccione.