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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.
The Antonio Madeira Branco is typically a blend of several local varieties, including: Siria, Fernao Pires, Bical, and Arinto. Indigenous yeast fermentation and aging in French barrels. This white is perhaps the most rich and soft of the whites in our Portugese section, but still offers fresh acidity and a sturdy mineral backbone. A beautiful, fuller-bodied style white. Eben Lillie
The Phaunus "orange" is all Loureiro, with 8 weeks of skin contact and lees aging in 1,300L clay Talha amphorae from southern Portugal. The wine has nice lift from the natural acidity of the Loureiro grapes, while the maceration and lees aging give it texture and structure. As winemaker Miguel Viseu says, it's a wine "made in silence," with harvest by hand in the early morning, and no electricity used at any point in the process. A truly curious approach with a delicious result. Drink chilled, but not too cold. Eben Lillie
Palhete is the local name for a wine that is made in a farmer's style, by blending red and white grapes to create a low-alcohol wine to drink during the day. As founder Vasco Croft explained to me, there was no soda or beer back in medieval times, and water was not reliable, so the Palhete wines provided the only trustworthy hydration at the time. This particular blend is 80% Loureiro and 20% Vinhão. Alcohol is 12%, admittedly not as low as the medieval version (these were usually between 4-6% alc.), but extremely drinkable nonetheless! Drink chilled. Eben Lillie
100% Vital, an indigenous Portuguese grape variety, from 50 year old vines on limestone soils in the Serra de Montejunto outside Lisbon. Directly after harvest the grapes were exposed to the skins for one day, then pressed and fermented in stainless steel. This wine shows gentle white flowers on the nose with a palate of pear and citrus before a delicately saline finish. Pair with 'Gambas al Ajillo' (shrimp fried with garlic), other well flavored shellfish dishes, or soft cheeses. Ben Fletcher
Bairrada, with its cooler maritime climate, has a long history of producing fresh and distinctive sparkling wines of quality from the native grapes of the region. Filipa Pato admirably keeps the tradition alive with her delicious and unpretentious brut rosé made from a blend of Bairrada’s signature noble red variety Baga and the tangy high acid white grape, Bical. Spicy and zesty with notes of bright citrus and red berries, this is a great (and affordable!) pairing for baked fish with paprika and Iberian olive oil or smoked fish brunch.
This is a long aged Bruto from Maria Joao Pato. 50% Bical, 50% Cercial, from 25 year old vines. Fermentation is in barrel for 3 weeks, and then the wine is aged for 7 years. Malo-lactic fermentation does not occur here, but the aging on the lees gives such delicate texture and subtle richness, it's not sharp or malic at all. Disgorged December 2018, with small dosage of 2g. This wine is has fresh green herbs and, a kind of briny nutty note as well. Really fun! Eben Lillie
It is a treat to work with the wines of Quinta do Perdigao in the Dao, whose certified organic vineyards and sensitive winemaking shine across grape variety and vintage. Their profound white Encruzado and red Alfrocheiro are staples here, and the 2015 vintage of their exotic, age-worthy rose has just arrived. 40% Tinta Roriz, 35% Jaen, 15% Touriga Nacional, and 10% Alfrocheiro. Aromas of ripe raspberry, hibiscus, passion fruit, and oregano, with full-flavored, floral palate of wild cherry, spicy raspberry, red currants and rose, blood orange, and soft earth. Delicious all year round with grilled sausage, sushi, and complex, spicy fare. Ariana Rolich
This is 90% Alfrocheiro from young vines, and 10% Bical (a white grape), from clay-limestone soils. Grapes are foot stomped in 6000L lagars for about 10 days and then aging is for about a year, until the wine is bottles without fining or filtration. I tasted this wine several times in the last year or so, and I kept finding it a bit closed and tight. Not too tannic, but nonetheless structured and tough. Just yesterday (April 4th), Tiago came by to pour a few wines and say hello, and the Maria de Graca was singing! Now it was almost Burdundian in its elegance and finesse. The fruit was pronounced and more open, and the tannins were soft and integrated. Now that it's really opening up, it should be a great pleasure to drink for many years to come. Eben Lillie