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 email@example.com .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
If you're stuck in the city on a summer weekend, don't despair, stop by Chambers Street for some special bottles and make it a great night at one of our favorite Bring Your Own Wine restaurants!
While Peking Duck House has ruled ruled the roost for BYOB Chinese food over the years, we have great affection for Wu's Wonton King (165 E Broadway, New York). Not only is the Peking duck superlative, the seafood dishes are wonderful. The stir-fried conch, snow pea sprouts with crab meat, and razor clams with black bean sauce are excellent, and with a crowd the whole Dungeness crab is fantastic. Beyond the always popular Riesling from Alsace or Germany, the duck calls for Burgundy (Marechal 2014 Chorey-Les-Beaune is drinking beautifully) and cru Beaujolais, and the seafood dishes will shine paired with a briny Fino such as the Gonzalez Byass NV (2016 bottling) Jerez Dos Palmas Fino or the savory snap of the Starnali 2015 IGP Roccamonfina Falanghina. As with many of the BYO restaurants, bringing along your own glassware is helpful.
Racines NY (94 Chambers Street) has been hosting BYO Mondays for a few years now, giving wine lovers the chance to pair the superb French cuisine of Chef Frédéric Duca with something special from the cellar or from CSW, just down the street. Proprietor/Sommelier Arnaud Tronche has just added Saturdays from June 24 to September 2nd to the BYOB calendar, making Racines your destination on Saturday night - and the glassware and service are superb! The Chef's elegant and creative dishes provide a great showcase for your wines, and many new dishes have just been added to the summer menu. Try the veal tartare with razor clams and smoked ricotta with the 2015 Gripa Saint-Joseph Blanc "Le Berceau;" the octopus with bouillabaisse jus and fried mussels with the 2009 Lunea-Papin Muscadet le L d'Or or perhaps the Waygu beef with eggplant purée and swiss chard "Barbajuan" with a magnum of 2009 Levet Côte-Rôtie "La Chavaroche!" And of course the restaurant's outstanding wine list will be there as back-up...
Astoria Seafood, not in Astoria, but in Long Island City (3710 33rd St) is a bit of organized chaos. It's a Greek fish market where you select your own fish and shellfish and bring it to the counter to be weighed and then prepared for you (fried or grilled with lemon oil). The room is loud and raucous, with folks sharing communal tables. Yet somehow out of the disorder emerge deliciously smoky whole grilled fish, sweet bronzed prawns, and perfectly fried squid. Muscadet, Albariño, and Chenin Blanc are fine choices, and Champagne works wonders with the fried dishes. Bringing your own glasses is essential, as the tiny plastic cups provided by the restaurant won't do justice to your wine. The atmosphere and service is decidedly informal, but the fish is excellent and the atmosphere is great fun. Opa!
Starnali’s Falanghina is a habitual staff favorite at chambers street wines. It is produced from a block of Falanghina vines on clay topsoil over volcanic subsoil at 350m in the Roccamonfina zone north of Naples. The wine remains in contact with the skins for a few days, fermented in stainless steel and is rested on its lees for 6 months. The result is a yellow gold wine showing rich notes of yellow peaches, ripe pears and yellow florals on the nose. The palate is invigorating with bright acidity, flavors of orange zest and stone fruit and a stark mineral backbone. Pair with poached fish, braised chicken, soft cheese, grilled veggies, or with baked shellfish. Andy Paynter
Ripest red cherry and wild strawberry on the nose. Silken with ripe red fruits on a medium-weight palate, with a long, bright chalky finish. Simply lovely. Drink and hold. John McIlwain
The 2015 Gripa "Le Berceau" Blanc is 100% Marsanne frm 60+ year-old vines in the "Saint-Joseph" vineyard above Tournon. 215 cases made, a rare and beautiful wine. "This imposes, and is a kingly wine with its steady assertion of ripe flavour and near red wine structure." (DrinkRhone) Drink over the next fifteen years.
A great and interesting choice for Thanksgiving, the delicious Traginer Collioure has the weight and density to accompany everything on the table! An outstanding and unusual white made by Jean-François Deu at the organic/biodynamic estate, Domaine du Traginer (Mule-driver) in Banyuls and Collioure. Made from Grenache Blanc, Grenache Gris and Malvasia from low-yielding vines, on steep slopes of schistes above the Mediterranean. Light gold color. The 2015 is ripe but well-balanced with intense and beautiful aromas of dried white fruits, lime-flower, lemon, stone, almond and pine with hints of spice. Quite complex! The palate is supple and dense with mineral flavors, white and yellow fruits, citrus, pine and brown spice that linger in the very long finish with firm acidity. This is a delicious and versatile wine that will accompany shellfish, grilled fish, chicken in sauce, Asian foods and more. Highly recommended! David Lillie
Mostly from Petite Serine planted in the 1950s on Chavaroche, a superb parcel of granite and schist soils with clay and sand (just west of Cote Brune) a very warm terraced plot sheltered from the north wind. Whole-bunch fermentation, aged one year in old barrels, one year in 15% new, 85% old casks. The 2009 Chavaroche is a magnificent Côte-Rôtie with surprising structure and acidity for the vintage - in fact Nicole Levet suggests drinking the 2010 before the 2009. Superb, elegant nose of deep black fruits, stone and game with hints of cocoa. (Albert Dervieux-Thaise once told me that a good Côte-Rôtie should smell like "le ventre d'un lièvre chaud" - the gut of a warm hare.) This is not that rustic, but definitely has distinctive aromas. The palate is bursting with stony blackberry fruit, with brown spice, citrus, smoke and licorice. This seems softer than the 2010 to me but there is ample lifting acidity and freshness to carry the wine into old age. This is a big, gorgeous Côte-Rôtie that will be a joy to drink over the next 15 to 20 years! David Lillie
We are very proud to work with Corisca ("storm" in the local dialect), a certified organic Albariño made by Natalia Rodríguez and her father José María, pioneers in the region (the first in Rías Baixas to be certified organic) who work tirelessly to perfect the balance of this wine - the only one that they make. Corisca displays pure Albariño character and heightened refreshment at an everyday price. Salty, stony aromas with hints of orange oil and green herbs precede the elegant palate, full of twinkling citrus and stone fruit, bright sea spray, minerals, and a long, complex finish. An invigorating apéritif and easy pairing for poultry, fish, and vegetables. We cannot imagine a more delicious "house" Albariño! Ariana Rolich. Want a great wine with your fish? Corisca is one of the best wines you can buy to pair with! With great salinity, pretty texture and good acidity, the wine works beautifully with white flesh fish, such as mahi mahi, striped bass or skate, and many seafoods, from crab to scallop. Try it with ceviche and sushi and you will thank me! Caroline Coursant
We are very proud to work with Corisca ("storm" in the local dialect), a certified organic Albariño made by Natalia Rodríguez and her father José María, pioneers in the region (the first in Rías Baixas to be certified organic) who work tirelessly to perfect the balance of this wine - the only one that they make. Corisca displays pure Albariño character and heightened refreshment at an everyday price. Salty, stony aromas with hints of orange oil and green herbs precede the elegant palate, full of twinkling citrus and stone fruit, bright sea spray, minerals, and a long, complex finish. An invigorating apéritif and easy pairing for poultry, fish, and vegetables. We cannot imagine a more delicious "house" Albariño! Ariana Rolich.
Want a great wine with your fish? Corisca is one of the best wines you can buy to pair with! With great salinity, pretty texture and good acidity, the wine works beautifully with white flesh fish, such as mahi mahi, striped bass or skate, and many seafoods, from crab to scallop. Try it with ceviche and sushi and you will thank me! Caroline Coursant
Pepe Luis is a special wine made from several tiny parcels on the Atlantic coast of Rías Baixas (made in honor of winemaker Xurxo Alba's brother), distinguished from the other Albamar Albariños in that it is fermented and raised for one year in neutral French oak. You will not taste overt oak flavors in this wine, but barrel aging gives this Albariño softer texture and rounder flavors of orchard fruit and golden apple, supplementing the familiar citrus oils and acidic/mineral essence of the grape. Experiment pairing Pepe Luis with hearty seafood, sashimi, carpaccios, pork, Asian noodles, and spicy fare. Ariana Rolich
Another superb vintage for the Luneau-Papin "L" d'Or. It's a bit rounder and riper than the 2007 perhaps, but with more density of fruit and the acidity and structure to age beautifully. (Somewhat similar in style to the 2009 Pépière Chateau-Thébaud, which also combined the richness of the vintage with outstanding balance and acidity) This is drinking well now with complex aromas including citrus and exotic fruit with anise and herbs. The palate is silky and long with stone and white fruits, really delicious and with great structure for a 2009. A good candidate for aging, this seems like a somewhat denser and riper version of the 1995.This is Luneau-Papin's only cuvee on a granite subsoil (granit a deux micas) having a different character than the granite soils in Clisson or Chateau Thebaud. DL
From 25 year-old Chenin Blanc vines in a mid-slope parcel of thin clay and silex soils on limestone, yields of 25 hl/ha, certified organic with biodynamic methods as well, fermented and aged in 4 to 6 year-old barriques. The wine shows subtle aromas of lemon verbena, ripe pear, earth and stone, with hints of anise and melon. The palate is very earthy and mineral with ripe white fruits, citrus, caramel and anise, quite dense and long. This will open up nicely with time. Serve now, decant if possible, with halibut, swordfish, monkfish, chicken in sauce, Asian foods and goat cheeses, or hold for ten+ years. This is a lovely Jasnières and a great value!
This is a lovely Chenin Blanc from our organic friends at La Source du Ruault. Ripe but subtle aromas of pear, apple, citrus, lime-flower, hay and earth lead to the palate which is very mineral, with ripe lemony white fruits, almond, stone and herbal flavors and a very long intense chalky finish. A beautiful and very young Chenin that is scintillating and delicious now, best after a few days open or ten years in the cellar. Highly recommended! David Lillie
100% old-vine Pinot Meunier sourced from the lieu-dit Le Misy, located in Port à Binson on the southern bank of the Marne river. Fermented with native yeasts in barrel and aged under cork, Bérêche's 2013 base edition of Rive Gauche makes a convincing case for champagne made from the oft-underestimated Pinot Meunier grape. The old vines restrict the sometimes overly exuberant quality of the variety, and while the wine shows lovely ripeness, there is a fine, bracing minerality framing the generous fruit. The nose shows lovely aromas of stone fruits and white flowers: white peaches, Rainier cherry, and russet apple, along with notes of honey and orange oil. Similar fruit notes appear on the medium-bodied palate, with a layered mineral complexity lending structure and energy, not to mention a fine sapidity on the lingering zesty finish. A fine apéritif and with charcuterie, but better still at the table with rare tuna, veal tartare, or for a bit of old school fun, clams casino. John McIlwain
A sensational mature Champagne from André Beaufort - the estate converted to organic agriculture in the early 70's and makes brilliant, full-bodied Champagnes that are among the most "vinous" being made today. Medium golden yellow in color and sporting a discrete mousse. The nose is quite floral with tones of cherry blossoms, apple blossoms, and irises before touches of quince and fresh baguette. The palate is concentrated with a spherical yet laser-like focus that offers notes of lemon sorbet, tart lemon custard, and apple pie, underlined by a fine minerality that persists through to a rounded, savory finish. Really a very pretty and lovely wine. This medium-bodied Champagne is made of approximately 80% Pinot Noir and 20% Chardonnay and was disgorged recently after 16+ years of sur-lie aging, illustrating the Beauforts' commitment to releasing mature wines.