Sunday School

Learn about and enjoy a different not-so-common wine, cheese and beer every Sunday—at incredibly low prices. School was never this delicious! Limit one each per guest at the Sunday School price. Please, no returns: if you try it, you buy it.

Syllabus for Sunday, February 1, 2015

Sunday's Wine

 

MERLOT "RESERVE," LIEB CELLARS, ‘07

Merlot, with the unfortunate reputation as the eternal bridesmaid, can be a showstopper in its own right. Naturally thriving in cooler climates, today’s deliciously soft, supple Merlot hails from.....Long Island? Wait, really? Sip and believe, wine lovers. Long Island’s Lieb Cellars was founded in 1992 and quickly gained national recognition for their excellent Pinot Blanc and Blanc de Blanc sparkling wines. But it’s their red wines, particularly their velvety and well-structured reserve Merlot, which has caught our attention. Today’s deep purple beauty, from Lieb’s Reserve series, was aged for 18 months in French oak prior to bottling and has been aged at the winery since 2007. The wine opens with inviting red cherry fruit aromas, a hint of brambles, spice and mint. A soft entry on the palate gives way to herbal and red fruit flavors while the firm tannins hug your mouth on the finish. We’d like to have a funnier Long Island joke for you, but frankly, the wine is just too darn good to pun about. Yes, really!

Sunday School Price   $10 glass    $5½  glass

 


 

CAVEMASTER’S RESERVE: CORNELIA

Once upon a time on New York’s Cornelia Street, a little cheese shop was born. No longer quite so little, Murray’s Cheese Shop (Tria’s cheese purveyor) has since moved from that original location, but today’s cheese is an homage to the block where it all began. The tiny toma-style wheels were made in partnership with Point Reyes Farmstead, makers of some wonderful cheeses out in California. The wheels arrive at Murray’s just a few days old and go straight into the washed-rind cave (where stinky cheeses live their lives) for a few light washings. After they’ve developed a nice orange-colored rind, they’re moved to the natural-rind cave, where they’re allowed to mellow out and age for a little longer. The final natural-rinded cheese has toasty, earthy flavors and a buttery, peanutty finish. Cornelia is perfect on her own, but she also digs the company of medium-bodied red wines and malty brown ales.

Sunday School Price   $7½    $4

 


Sunday's Beer

 

HITACHINO NEST RED RICE ALE

(Ibaraki-ken Naka-gun, Japan · 7.0%)

You’d never argue the validity of rice with the Japanese, would you? Founded in 1823 as a sake brewery by Kounosu village headman Kiuchi Gihei, the Kiuchi brewery began brewing beer in 1996. It has since become the most acclaimed craft brewery in Japan. “Hitachino Nest” is the brand name of Kiuchi’s beers—Hitachino means “abundant forest,” Kounsosu means “nest.” We love Kiuchi for adding uniquely Japanese twists to various beer styles. Like Budweiser, today’s beer is brewed with rice, a common ingredient in mass-market beers. But in this case, rice makes the beer special, not cheap. 25% of the grain bill is an heirloom Japanese rice variety, and sake yeast is used alongside beer yeast to cause the rice to ferment. A cloudy, dark pink brew with a surprising, fruity tang this tasty beer turns a couple of conventions on their heads: first, that Japanese beers are always clones of lager or pilsner, and second, that using rice in a beer will make it bland and flavorless. This pinkish beer-sake mashup evokes strawberries and is super tasty with any approachable cheese.

Sunday School Price    $9 / 11.2 oz   $5/ 11.2 oz

 

 

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