1 pound chestnuts
1 cup white wine: we use Castoro's fume blanc
1 stalk celery, see note below
1/2 tsp sage
1 tsp salt
1 tsp 'Better than Bouillon' beef base

You can make this a family event and roast the chestnuts yourself, or make a run to Trader Joe's and pick up the frozen, already cooked chestnuts that are pretty high quality.

To roast: cut the skin on the chestnuts with a sharp knife at the pointed end. Bring to a boil in a saucepan of cold water. Remove from heat, peel tough outer skin off. Drip dry in strainer, peel off inner skin.

Or, cook frozen chestnuts per package directions, cool, peel.

Chop celery stalk. Note: Don't feel that this isn't enough celery. It is enough to flavor the delicate chestnuts. In a saucepan, from above, place whole chestnuts, celery, wine and stir in beef base. Cover with water if necessary and cook gently until chestnuts are soft. Remove from heat, add sage and salt.

Serve, strained, on the side with chicken, or in a bowl with the broth. Either way, it is absolutely terrific with the Syrah. It will remind you a turkey stuffing and all that is right.