The first record of walnut trees date back to approximately 2000 B.C. in ancient Babylon. Though this is the first recorded history there is fossilized evidence that suggests walnuts have been around even longer than that. In fact there is a reference to what some translators have declared are walnuts in the Old Testament. There is some debate concerning this reference however. Some believe the reference to King Solomon growing nuts in the Old Testament are actually in reference to almonds.

The Greeks have been credited with the first certified improvements of the size and quality of the walnut trees now called of Persian, which is today called English walnut trees. These improvements were made through choice and cultivation methods. Very soon thereafter the Romans established the Persian walnut trees in all the major parts of Europe and much of the region that is now North Africa.

English Walnuts made their way and were introduced into the United States by Franciscan monks in the early 1800′s along the California coast. Because the English walnut orchards, that were rapidly established in Central California came from the seeds planted from those walnuts that grew in the Catholic missions, the walnuts were sold and distributed under the name ‘Mission Walnuts.’

To this very day Central California walnut tree growers still produce 99% of the total U.S. commercial English walnut supplies. Even more interesting is that 65% of the world’s supply of English walnuts are produced in California.

Walnuts have made their way into many widely used recipes. Many of the worlds most popular restaurants have menus that include walnuts in many different items. These many different items include meats, vegetables, desserts, and soups. Among these popular dishes is the world famous desert called Baklava. Which is made from walnuts, honey, and paper-thin, buttered, flakes of crust.

In general Walnut trees mature in approximately 60 years and grow to about 60 feet tall.

Another type of walnut is the Black Walnut. The Black walnut tree is an American native tree and is grown mainly from New England to Minnesota and Nebraska and southwards down to the Gulf of Mexico. The black walnut tree can grow to a height of 60 feet and can live well over 100 years. Black walnut trees are grown mainly for their value in making furniture.

Black Walnuts are indeed harvested in considerably large quantities to use in baking, ice cream, and in candy recipes. The nuts can be easily shelled into large pieces if soaked overnight in water. Black walnuts are known for their crunchy flavor, which is distinctively spicy and enriched in its oil content.

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The Story Behind Walnuts

What is exactly is new wine (vino novello in Italy; vin nouveau, often Beaujolais nouveau in France)? New wine is the first of the crop, released in early November. The exact date depends on the country. In 2006, Italy permitted the sale of Vino Novello on November 6th, beating France, the major player in the new wine market, by a full 10 days.

New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit). This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don’t have to drink the wine immediately, most people finish the season by Easter.

New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don’t like a given new wine, don’t store it away to try it again in two years. It won’t improve with time.

Italy is a major producer of new wine, bringing to market about 18 million bottles a year. About one third of its output is exported to Germany. The most important Italian new wine regions are Veneto and Tuscany, followed by Piedmont and Trentino-Alto Adige. Let’s take a closer look at two new wines.

Wines Reviewed Nosio Spa Novio Mezzacorona 2006 Vigneti Delle Dolomiti IGT 12% about $8.50 and

Cantina di Negrar Novello del Veneto IGT 12% about $8

I went to a small wine store and bought these two bottles on the day that the 2006 Beaujolais Nouveau was released (November 16, 2006). The following day I went to a major wine store, expecting additional offerings from Italy, but there were none. I did buy one bottle of Beaujolais Nouveau, which I will review in another article.

The Novio Mezzacorona is produced from Teroldego and Lagrein grapes native to the Trentino-Alto Adige region in northeastern Italy. Interestingly enough, the Teroldego grape is quite tannic. Furthermore, the Lagrein grape is known for meaty wines. Neither of these characteristics showed up in the final products.

The Novello del Veneto wine, with a designer label, is made from Corvina and Rondinella grapes native to the Veneto region in northeastern Italy. Interestingly enough, the Corvina grape is quite tannic, but you would never guess from tasting the final product. You may be familiar with these two grape varieties; they are the major components of Valpolicella and other well-known Veneto wines. I’ll spare you the gushing marketing materials that purported to describe these two wines.

I first tasted these wines with braised, slow-cooked beef ribs and potatoes. The Novio Mezzacorona was fruity, a nice complement to the food’s grease. It lingered in my mouth. In contrast, the Veneto tasted of bubble gum, both with the meal and on its own.

The next tasting involved bagels and smoked salmon, accompanied by a dainty grilled artichoke dip and caponata, a savory Italian-style salad composed of eggplants (including their skin), tomatoes, and onions. The Novio Mezzacorona was weak when paired with the smoked salmon but handled itself better with the caponata. The wine showed its strength with the artichoke dip, without overpowering it. The Veneto was a bit fruitier with the smoked salmon, the bubble gum flavor no longer dominated.

Then I moved on to the cheeses. Asiago is a semi-sharp cheese produced in both the Trentino Alto-Adige and Veneto regions. The Novio Mezzacorona was almost pleasant with this cheese. The Veneto did better, it came close to being a winner. Montasio Veneto is a sharper cheese, produced in the Veneto region. This cheese overpowered the Novio Mezzacorona and rendered the Veneto wine flat.

The final tasting involved an omelette containing non-imported Provolone cheese, and once again a side of caponata. The Novio Mezzacorona was round and tasted of dark fruits but was quite short. It was more complex when imbibed with the caponata. The Veneto wine still tasted of bubble gum. It also tasted of dark fruits and was short.

Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. These two bottles gave me no reason to budge an inch. Having said this, there still is the Beaujolais Nouveau to taste and review. I cheated a bit; I bought the most expensive bottle available. Let’s hope that it works out better than these two wines.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .

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I Love Italian Wine and Food – Vino Novello (New Wine)