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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 email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
Retsina is the ancient style of resinated white wine of Ancient Greece. Wines have been flavored with the sap or resin of Aleppo Pine for at least 2000 years, and the unique profile is (when well done) very friendly to spiced seafood and other Mediterranean fare that form the core of the Greek diet. I like to drink retsina with cured fish, with olives, or with Asian food. This retsina is the most impressive I've tasted, and very reasonable in price: the grapes (from young estate vines in Thessaloniki) are vinified in stainless steel tanks with small bits of Aleppo Pine resin added to the must. The profile is clearly resinated (think of the aromas of pine sap and bark, rather than aggressive menthol notes) but the fresh character of bright Assyrtiko and Roditis grapes certainly comes through (typically, modern retsina is made with neutral, fleshier Savatiano - the use of Assyrtiko and Roditis makes this brighter, fresher, and more interesting to my palate). Retsina sometimes gets dismissed but I hope you'll try this as either a fun aperitif or a great pairing for well-flavored seafood, garlicky dips, or charcuterie. Ben Fletcher
A fun and fresh Pet-Nat from Milan Nestarec, this is a blend of Müller Thurgau, Neuburger, and Muscat. Frothy, and totally dry, with a lovely and fascinating (but not overwhelming) floral nose, from the aromatic Müller and Muscat grapes.
This wine comes from the nearly unknown Santameriana grape, found only in the village of Santomeri, where the Sant'Or Winery is based. Sant'Or produces the only varietal wine from this grape, which Panos Dimitropoulos has worked to recover from obscurity. For the skin contact wine, the grapes are macerated on the skins for 20 days, before maturing it for 6 months in clay eggs. The resulting wine is medium to full bodied, with some delicate tannic structure and notes of apricot, bitter herbs, and honey. Ben Fletcher