Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
This is a fantastic straw hued Soave (Garganega) from the mother-daughter team at Adalia in the Veneto. Crisp and dry with a hint of grassy texture and a long mineral finish. Eben Lillie
Of all the Italian varieties that have been rediscovered in the last few decades (of which there are many dozens), Pecorino is one of the most exciting. Found in the Marche and Abruzzo, Pecorino got its name from the sheep herders who used to eat the grapes while tending their flocks. It is a variety adapted to high altitude hillside vineyards with a long, cool growing season, and typically produces very full body wines, with plenty of acidity and delicate flavors. The Pietramore Pecorino is an archetypal example of how delicious these wines can be. Produced from biodynamically farmed vineyards, the grapes are macerated for 10 hours, fermented in steel, rested on the lees for 3 months, and then bottled with a light filtration. Loads of orchard fruit jump out on the nose over apple blossom, mint, and cool mountain air. The palate is full, sporting 14% alcohol, but has plenty of acidity so it feels crisp rather than heavy with flavors of tart apple, anjou pear, and muddled mint. Suited of course to Pecorino cheese it would also pair well with rich chicken or fish dishes, broccoli gratin, pork chops dressed with apples, or other full flavored cheese. Andy Paynter
Contra Soarda consistently produces excellent Vespaiolo wines in the Veneto, and the 2017 vintage is the best I’ve tasted yet. Vespaiolo derives its name from the wasps (vespa) that feed on the grapes as sugar accumulates later in the season. The wines are often made into a passito style sweet wine but this wine shines as a rich, dry wine with bountiful aromatics. The vines are planted on a decomposed volcanic soil at high density to limit yields, and are fermented with native yeast in steel. The nose is quite effusive with scents of apple blossom, white peach, orchard fruit, and ripe citrus. Fairly full on the palate with a rich texture, the initial flavors of juicy apple and peach give the impression of sweetness which is lifted away by high acidity and a mineral finish. Intense and refreshing, this wine would pair well with asparagus and egg dishes, scallops, shrimp, washed-rind or fresh cheese, or with a vegetable risotto. Andy Paynter
La Staffa is an estate founded in 1994 by the Baldi family and has embraced biodynamic farming under the direction of Riccardo Baldi. The 2017 Verdicchio dei Castelli di Jesi is a beautiful example of the fresh and easy style of Verdicchio I love. The wine is fermented in stainless steel, cold settled over the winter, and rested on lees only briefly before being bottled in the spring following the vintage. The nose shows crisp stone fruit and notes of clementines and almond flowers. The palate is light and juicy, with tart white peaches, orange citrus and a dry, mineral finish. An easy match for fish it would also be suited to rich cheese, slightly bitter veggies like broccoli rabe, or served as a refreshing summer quaffer. Andy Paynter
Passerina is a grape that I have little experience with beyond the wines of La Visciola in Lazio, which is a real shame given the depth of flavor a lifted texture the wines show. An obscure variety native to Lazio (and possible distinct from a grape also named Passerina that grows along Italy’s Adriatic coast) the 2014 Donna Rosa shows spiced golden apples on the nose with autumnal notes of cut hay and sagebrush. The palate is fairly full with great acidity and a soft almost honeyed texture lifted by crisp orchard fruit with a dry finish. Really lovely on its own, I think that it would be well suited to baked fish, green salads with apples and lemon vinaigrette, fresh cheese especially goats milk cheese, or chicken salad. Andy Paynter
Passerina is a grape that I have little experience with beyond the wines of La Visciola in Lazio, which is a real shame given the depth of flavor a lifted texture the wines show. An obscure variety native to Lazio (and possible distinct from a grape also named Passerina that grows along Italy’s Adriatic coast) The 2015 shows a more lifted character than the 2014. The nose is fairly tight on opening, giving notes of tart apple and pear leading into thyme and white flowers after a few minutes in the glass. Medium body with a soft texture and crisp acidity the flavors show more candied lemon peel, green apple, and tart pear. Try it with grilled fish, potato or white pizza, soft cheese, or cured pork. Andy Paynter
The 2016 Lombardo Gavi is another fantastic vintage from our favorite producer of Cortese. The grapes are hand-harvest, gently pressed, rested briefly on their skins and then held on the lees 5 months before being bottled. The nose shows bright lemon zest and with a slightly pithy tone and tart white peaches with a distinct note of beeswax and subtle white flowers. It is bright on the palate with crisp acidity but is still mid-weight with a slight leesy quality and a grippy mineral finish. Lombardo’s Gavi would be well suited to fresh goat or sheep's cheese like chèvre, broiled fish, chicken dishes, or citrusy salads. AP
Oltretorrente has produced a wonderful Timorasso since they were founded in 2010 by Chiara Penati and Michele Conoscenti. The vines, planted in 1996, are tended organically with biodynamic practices and the grapes are vinified simply: the bunches are pressed whole-cluster and fermented with native yeasts in steel, resting on the lees for 8 months to lend texture and complexity. A touch golden in the glass, the wine shows strong aromas of ripe peach, honey, beeswax, and yellow flowers. The palate has some weight with a smooth texture, plenty of acidity, and rich stone fruit over a chalky mineral backbone. Simultaneously rich and crisp this wine would be a great match for more assertive dishes; try it with asparagus and hollandaise, cured cheese, risotto Milanese, honey-basted chicken, or white pizza. Andy Paynter
The 2014 Sant’Erasmo Bianco is a striking wine grown on the island of San Erasmo within the lagoon of Venice. Premised on Malvasia Istriana but comprised of a number of other local cultivars all planted on its own root stock, the wine is deeply colored in the glass, with a nose reminiscent of ripe golden apples and honeysuckle undercut by a salty tone. The palate is bold, with an initial attack of juicy orchard fruit and rich texture, followed by a honeyed note giving way to a long savory finish. More than anything else, the Orto shows a stern backbone of minerality bracing its mellow acidity and weight on the palate. I served it with shrimp cooked with their own stock and butter, but this wine would pair beautifully with anything out of the sea, soft cheese, or rich vegetable dishes. Open early and serve slightly chilled. Andy Paynter
Ronchi di Cialla is most famous for their role in reviving the grape Schioppettino, and rightfully so, but the Ribolla Gialla will always be my favorite. It is a distinctive expression of Ribolla from 30-year-old vines exposed to the south west that shows a delicate fruit character and crunchy minerality. The wine is vinified in stainless steel, held in contact with the lees for three months with frequent batonnage, and then bottled unfiltered. Quite pale in the glass, the nose shows a mix of lemon pith and clementines over ripe golden apples, white flowers with a woodsy note of sage and underbrush. Medium bodied with crisp acidity, it has a light texture with juicy citrus fruit and has a sharply mineral finish. A lovely wine it would pair beautifully with pan seared scallops, fried flounder, or skate dressed with herbs and served with fresh spring peas. Andy Paynter
Zanchi Amelia Bianco is made from a classic Umbrian blend of Trebbiano, Grechetto, and a small percentage of Malvasia. The estate was purchased in the 1970’s and had abandoned vines throughout the property; rather than tear out the vines and replace them with nursery clones, the vineyards were slowly replanted with massal selection to preserve the local character of the grapes. The wine is fermented with native yeast in glass-lined cement and held on the lees for 8 months. The nose is fruity and forward showing golden apples, candied citrus, and white floral notes. The palate is medium bodied with crisp acidity and a dry finish. Try it with soft cheese, white fish or scallops, poached chicken, or potato dishes. Andy Paynter