Visit with Christopher Tracy, Winemaker at Channing Daughters

April 4, 2018 (Wed)
5:00 PM - 7:00 PM

Pairings Wine and Food
600 Main St.
Winchester, MA 01890

View Map  |   781 721 9463

Cost: free

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Wine     Weekly Event     Tasting (walk around)     Food    

Visit with Christopher Tracy, Winemaker at Channing Daughters

Wed April 4, 5-7pm, (20% off sale all day)

Christopher Tracy is a “mad-scientist” winemaker that Ray, in particular, loved hearing about when Lori and Ray visited. He makes unique and interesting wines, tracking different parameters in his winemaking over the years. He’s able to grow grapes uncommon in the US, never mind Long Island, and make fine wines. Come and find out for yourself. The winery, on the Southfork of Long Island, in addition to a nice tasting room, has an impressive sculpture garden (see pic we took when visiting).


Channing Daughters Sylvanus, Muscat, Pinot Grigio, Pinot Bianco, Soft White, Southfork, Long Island, NY, The flavors and aromas are reminiscent of grapes, tangerines, grapefruit, minerals and flowers like honeysuckle and nasturtium. Sylvanus is juicy, tangy and alive with a long gratifying almost spicy and saline finish.


Channing Daughters Rosato, Merlot, Rose, Southfork, Long Island, NY, Alluring, playful, aromatic, and quite raspberries, strawberries, red apple skin, red cherries, spice and minerals...persistent finish, great character and a wonderful zing        

Channing Daughters Rosso Fresco, Dornfelder, Cab Franc + 4, Fresh Red, Southfork, Long Island, NY, There are high-toned aromas and flavors of red cherry, red raspberry, red plum, red current, spice and earth. This dry red wine is medium bodied, has moderate (12%) alcohol, balanced acid, very soft, silky tannins and a juicy persistent finish.     

Channing Daughters Petillant Naturel Bianco, Tocai Friulano, Pinot Grigio, Sauvignon Blanc, Sparkling, Southfork, Long Island, NY, This wine is made in a process known as “Methode Ancestrale”, often referred to as Petillant Naturel or Pet-Nat’s. They hand harvest the grapes, whole-cluster press them and settle the juice. They use wild/ambient fermentations in small stainless steel tanks. Then they coarsely filter the wine and bottled it (with no sulfur dioxide or stabilization) in sparkling wine bottles closed with a crown cap to contain the carbon dioxide being given off by the continuing fermentation in bottle, trapping the gas in solution and making the wine sparkling.