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, November 23, 2014

Sunday's Wine

 

LACRIMA DI MORRO D'ALBA, VELENOSI, ‘13

Today’s wine is the perfect precursor to Thanksgiving—it smells and tastes just like pie! Lacrima, meaning “tears” in Italian, is a wonderful berry-scented red grape from the Marche region of central Italy along the Eastern coast of the Adriatic Sea. The name of this grape refers to a unique characteristic: when the grape ripens, its skin rips open and juice trickles out like tears. The winemakers know it is harvest time when the grapes start to cry. If you take those tears and put them in a bottle, you get the intense ruby colored wine we enjoy today. Lacrima di Morro d’Alba was granted DOC designation in 1985. Strong fruit and flower aromas of wild roses, candied cherries, and fresh fruits like strawberries and blueberries immediately greet you in the glass. Full, persistent flavors reflect the nose in this well-balanced red. The Lacrima is a dry, full-bodied red wine with good acidity, making it a friendly food pairing, especially with cheese, mushroom dishes, and cured meats.

Sunday School Price   $9 glass    $5 glass

 


 

PATA CABRA

Pata Cabra is a washed rind goat’s milk cheese. For those of you, who don’t like either of those categories, hang on. This is not your average queso. The artisan cheesemaker, Julian Cidraque, has managed to create a snackable, approachable, utterly unique cheese that’s sure to please any palate. Julian is a third-generation goat farmer with 16 years of cheesemaking experience and chef’s training. The five-pound brick-like cylinders are moist, salty and reminiscent of crème fraiche. During the 45-day aging period, a reddish-orange rind evolves to protect the milky sweet paste inside. This rind lacks the funky, stinky character that most washed cheeses develop from their frequent baths in brine or booze. Bold aromas never overpower, but are a signal of the robust flavor and aromatic complexity lurking in each bite. This one is so darn tasty; get eating!

Sunday School Price   $7½    $4

 


Sunday's Beer

 

LAGUNITAS A LITTLE SUMPIN' WILD

(Petaluma, CA · 8.8%)

Today we’ve got a wild thing that might make your heart sing. Lagunitas was founded in 1993 in northern California and has been one of the largest growing craft breweries in the United States since. Known for their hoppy West Coast-style ales, they make a terrific year-round offering called A Little Sumpin' Sumpin' that's both fun to say and drink. This is the bigger, Belgian cousin to that fun little hop bomb. Using a “borrowed” Westmalle Trappist Ale yeast, this version of Sumpin' ferments to a higher ABV with a hoppy yet distinctly Belgian effervescent finish. Bright, fruity hop flavors balance the smooth caramel notes of the malted wheat while the Belgian yeast adds honey and echoes of tropical fruits. The hops and yeast pervade to give this ale a funky, earthy quality. Wildly refreshing by itself, the wheat and yeast components of this ale also make it a great beer to enjoy with a bite to eat.

Sunday School Price    $5½ / 10 oz   $3 / 10 oz DRAFT

 

 

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