Involtini with Castagne + Prosciutto

Recently I've been watching Cable with a vengence in order make as much out of my 3 mth subscription as possible. I've discovered another delightful celebrity chef, David Rocco and his "Dolce Vita" series. Nothing much written on his website about his profile, but as much as I can figure, he seems to speak with a strong American accent and also speaks fluent Italian (which he obviously is) and he's doing the show out of Italy, showing people around Italy and its local cuisine. Each episode, he'll attempt to recreate some of the dishes and 'dishes' out important titbits on Italian cuisine - the way it's meant to be cooked and eaten!

Got inspired by tonight's episode and this receipe. To translate, it has to do with pan fried rolled beef with chestnut stuffing. Going to be lazy and just copy and paste, but here's the original link.

Ingredients (serves 4)
9oz beef (250g), cut into 4 thin slices
24 chestnuts, boiled and peeled
4 cooked ham slices (prosciutto cotto)
1 onion, chopped
Salt and pepper to season
2 cups white wine, (480ml)
4 tablespoons extra virgin olive oil (60ml)
Sprig of rosemary

Method
Involtini can be made with almost any ingredients that work well together - turkey, cheese, spinach. This particular recipe is great in the fall when chestnuts are in season.
* Have your butcher provide you with 4 large thin slices of beef.
*Lay slices of beef flat on a worktable and put a slice of ham on each. Place 3-4 chestnuts on each ham. Salt and pepper.
*Roll each slice of beef and secure with toothpicks.
*Heat extra virgin olive oil in a large pan.
*Add onions and sprig of rosemary.
*Sear beef on all sides. Add wine and cook for a few minutes on medium heat. (this makes the sauce) Salt to season.
*Add remaining chestnuts to the pan, breaking up some of the chestnut to thicken the sauce. Let sauce reduce.
*Remove from heat and let rest for a few minutes with the lid on.
*Serve warm.

Some tips not found on the website:
1) The chestnuts can be roasted first, giving it a nice toasty flavour, or steamed, giving it a smoother and more moist feel.
2) Instead of beef, other meat like chicken, veal or pork can also be used.
3) Use whatever is in season, so if chestnuts aren't and they're not fresh, you can stuff with things like cheese or spinach.
I'm wondering though - how come white wine? Weren't we always told by conventional wisdom that beef goes with red wine? Altho recently some wine experts have been telling us that's all hogwash, if we want to eat fish with a red then go ahead (except some seafood and red wine together produce a metallic taste in the mouth)