A south-Asian milk-based dessert, the term gulab jamon derives from…
Do it. Eat some walnuts and sip a big red wine. There’s even a blog about it.
Good walnuts, a tree nut, have a lovely bitterness and astringency like tea that can accompany a tannic red wine deliciously. They are second to almonds in world-wide consumption. Toasting them gently helps their flavour too.
I first really got to know the combination over the pairing with JLB Bistro owner Kevin Wong many years ago. I have never looked back on walnuts and wine and absolutely love them.
Major walnut producers are United States, France and Italy. The Sicilians use green walnuts to make the alcoholic drink nocino, the French vin de noix.
Walnuts are good for you too, with a lot of omega-3 type stuff in them — but that makes them go rancid at the same time. So store them well in their shells in a good, dry, dark place.
Better yet: eat them up right away with some good red wine!