The Ancient Art of Ambrosia
Before there was wine, there was ambrosia…
Evidence from China reveals that the oldest known fermented beverages were made with honey, though it was the Ancient Greeks who gave the name ambrosia to the honey-wine they saw as divine; a drink fit for the gods, conferring health and longevity to those who drank it.
Join winemaker Lou Chalmer for this workshop where she’ll give you a full introduction to ambrosia. Lou will talk through the process of making ambrosia, and guide you through a tasting of the ambrosia’s she makes from local Esperance Honey, paired with some lovely cheeses.
This workshop is for those who are 18+.
Tutor: Lou Chalmer
Lou Chalmer is an agroecologist, sommelier, winemaker and writer who spent her childhood in the south-west of WA and Esperance. For the last 11 years, she has worked and studied in the eastern states. After completing her Bachelor of Environmental Science and graduating with First Class Honours, Lou decided to concentrate on the intersect between agricultural producers and consumers through wine. Her career in the wine industry has been largely focused on sustainable wine production and strengthening the relationship between wine makers and wine drinkers. As well as co-owning and running what was recognised as one of Melbourne’s best wine bars for a number of years, she has worked collaboratively with such notable chefs as Namae Shinobu, Anthony Myint and James Viles, and travelled to vineyards in France, Italy, Spain and Georgia. In 2019, Lou returned to Esperance to pursue new projects and share her knowledge and passion for the food and wine industry with her local community.